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£23.05
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£44.50
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£34.50
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£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
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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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