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
A whole lamb neck is one of the most underrated cuts on the animal. Left on the bone, it includes the neck fillets that run along the top of the spine, along with the ribs and connective tissue that contribute exceptional flavour during cooking.
Our free-range Suffolk–Texel cross lamb is reared on the rich pastures of Cornwall, producing naturally sweet, well-flavoured meat that rewards slow cooking.
Given time, the collagen and fat gradually break down, enriching the cooking liquor while the meat becomes tender enough to pull away from the bone. Marinate and roast slowly, or braise with stock and aromatics until the neck yields easily to a spoon. Once cooked, the neck fillets can be scraped directly from the bone and served as a dramatic centrepiece for sharing.
Supplied as a whole neck piece.
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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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