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
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.
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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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