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
Cut from the neck, this is one of the most worked muscles on the animal, which gives it a rich, distinctive flavour. Fine marbling and connective tissue run throughout the cut, making it particularly rewarding to cook slowly, where it softens and becomes beautifully tender.
Our free-range lamb is sourced 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 and butchers, neck fillet offers much of the flavour associated with shoulder in a smaller, more versatile cut. It excels in curries, tagines and slow braises, but is equally well suited to the barbecue, where the marbling helps keep the meat juicy over high heat. Cook whole and slice, or cut into chunks for skewers and grilling over charcoal.
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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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