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
A classic roasting joint, leg of lamb offers a balance of tenderness and flavour that makes it equally suited to a traditional Sunday roast or slow cooking until the meat yields from the bone. Leaner than the shoulder, it carves beautifully when roasted pink, while longer cooking brings a softer, more succulent texture.Our lamb is sourced from Suffolk-Texel cross flocks reared on the rich pastures around Launceston in Cornwall. Free range and raised to the highest welfare standards, these breeds are known for producing naturally sweet, well-flavoured lamb with a fine texture.Simply roast with garlic and rosemary, or cook low and slow with stock and herbs for a more traditional dish. A short leg will typically serve 5-6 people. For 8 people, choose a long leg. For 3 people, we recommend a half leg.
Read More
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.
Are you sure you want to sign out