Whole lamb leg bone in, the classic British roast dinner perfect for those autumnal and wintery nights in or jazzed up in summer with Moroccan spices, always a winner.
Prepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.
Our butchers remove the fat cap and all silver skin before rubbing the meat with bone marrow. We then tie the fat back to the loin for an incredible roasting joint.
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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Pork loin joint cut from the bone in loin with a great layer of crackling and a juicy tender meat with no hassle of the bone. Perfect for an easy carve Sunday roast.