Cut from our whole dry aged Scotch beef fillets, we remove the head, tail and silver skin to leave the centre cut perfect for roasting and sharing or for a beef wellington.
Supplied 1000g-1.5kg each
Our french trimmed rack of lamb is a brilliant choice and a real show stopper. Prepared from the whole best end, best roasted with a herb crust and served as a 4 bone portion see our recipe below for some inspiration.
Locally Sourced Free Range Bronze Turkey's
The pride of the Christmas Dinner table and a true centrepiece. Beautifully succulent and tender meat which you can see the fat marbling.
Reared outdoors for 6-8 months our free range birds are allowed to roam vast expanses and woodlands on a varied diet.
Dry Plucked and hung for up-to 6-10 days for a more tender flavoursome bird.
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Prepared from our whole bone in lamb saddles, we carefully remove the bones leaving the fantastic eye of the loin, we then roll these into a great roasting joints.