Our free-range Bronze Turkeys are reared by Goodman’s Geese, a family-run farm in the Worcestershire...
£108.00
There are few cuts of beef as effortlessly luxurious as a whole beef fillet. As...
£77.90
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
The shoulder is one of the most rewarding lamb cuts to cook slowly. Rich in...
£22.55
Cut from the loin and expertly French trimmed by our butchers, this is one of...
£13.95
Norfolk Black Chickens are a traditional heritage breed, slow-grown on small, high-welfare farms in East...
£25.95
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£27.50
Extremely tender with a delicate flavour. It is often roasted whole or sliced thinly and...
£34.00
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Galician coast, these plump mussels are carefully selected and preserved in a...
£4.95
Also known as belly of lamb, lamb breast is one of the most underrated cuts on the animal. Rich in fat and connective tissue, it rewards slow cooking, becoming tender and succulent while developing exceptional flavour.
Our free-range lamb comes from Suffolk–Texel cross flocks reared around Launceston in Cornwall, where rich pasture and high welfare standards produce naturally sweet, well-flavoured meat.
A favourite among chefs, lamb breast can be stuffed and rolled for roasting, slowly braised until yielding, or cooked low and slow before being crisped at the end. The combination of fat, bone and connective tissue creates a richly flavoured cooking liquor and beautifully tender meat.
Bone-in lamb breast weighs approximately 980g.Boneless lamb breast weighs approximately 700g.
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Our lamb is free range and comes from Launceston in Cornwall. Our most common breed is a Suffolk Texel cross. These animals have been reared in the West Country, to the highest welfare standards.
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