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
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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