Our free-range Bronze Turkeys are reared by Goodman’s Geese, a family-run farm in the Worcestershire...
£108.00
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
Lamb tongue is a traditional offal cut with a rich flavour and surprisingly delicate texture when prepared correctly. As a well-worked muscle, it benefits from gentle cooking, becoming tender while retaining its distinctive flavour.
Taken from free-range lambs reared on Cornwall's rich pastures, each tongue is carefully prepared by our butchers and supplied ready to cook.
Best slowly simmered until tender, then peeled and finished on the grill or in a hot pan. Slice and serve in flatbreads, alongside pickles and herbs, or as part of a traditional nose-to-tail feast.
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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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