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.
A true centrepiece to your Christmas dinner table!
Our large 3 Bird Roast consists of a Pheasant and Turkey stuffed inside a whole duck . All the game birds are wild and the duck and turkey are both free range.
Our master butchers carefully bone out a whole duck, before rolling turkey breast around pheasant breasts and tying back together for a show stopping joint.
This joint will weigh on average 2.6-3.2kg each and serve 5-6 people
A deliciously tender half traditional ham that is easy to carve and coated in honey and roasted for a sweet, warm finish. Cured from the very best selected pork legs using a traditional family recipe, it is deboned and trimmed to the highest standard and then cooked using traditional methods which result in the succulent yet firm texture and moreish flavour.
A half ham is perfect for a weekend lunch or dinner and there’s plenty to feed a hungry family of four.
Our Beef Topsides are matured in Scotland by our supplier for 14 days before we finish the process in-house. We add a small amount of basting fat to aid the cooking process and ensuring you have a tender roasting joint every time.
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.