Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Cut from the loin, close to the backbone, baby back ribs are a naturally tender...
£8.80
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison loin is the perfect cut for a celebratory Venison Wellington.
£37.00
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
Bestseller
Cut from the best end of lamb, the rack is one of the most elegant lamb cuts, combining tenderness with the rich flavour that comes from cooking on the bone. French trimming exposes the rib bones, creating a striking centrepiece while also making carving simple at the table.
Sourced from Suffolk-Texel cross lambs reared on the pastures around Launceston in Cornwall, all of our lamb is free range and raised to the highest welfare standards. These breeds are known for their naturally sweet flavour and fine texture.
Best roasted and served blushing pink, the rack can be cooked whole and carved into cutlets, allowing the meat to retain its tenderness and moisture.
Available as a four or eight-bone rack. Each rack weighs approximately 600g.
Read More
A beautiful centrepiece for spring. This French-trimmed rack of lamb is coated in a beautiful herb crust and served alongside a slow-cooked ratatouille. Perfect for Easter or any special occasion.
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.
Are you sure you want to sign out