A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
By butterflying a leg of lamb, you increase the amount of meat exposed to the...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£27.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
From the fishing town of Santoña on Spain’s northern coast, these anchovies are considered among...
£6.95
The Jacob sheep are a black and white, horned breed, originating from the Middle East. They are believed to be the oldest breed in the world, introduced to Britain during Elizabethan times. There is even a reference to them in the Old Testament.
These Jacob hoggets have been slowly reared on the grass of The Welland Valley in Leicestershire by farmer Mr Stubbs. The Welland Valley is historically famous for grazing livestock. Drovers would bring sheep and cattle from as far as Wales to fatten their animals in the valley.
Jacobs are a hardy breed and well suited to being extensively and slowly grown on a diet of lush Welland Valley pasture in Leicestershire. The breed is renowned for its beautiful meat, marbling and generous fat cover.
HG Walter
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