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.
Our free range pork bellies are cut as thick as possible meaning you get a fantastic layer of meat and fat with a fantastic skin. We roll our bellies to create a premium roasting joint with crackling all around. This cut gives of a incredibly tender meat and a crispy crackling.
The boneless lamb shoulder has to be one of the tastiest cuts and with the bones removed its much easier to carve. Packed full of flavour producing fat this cut when slow roasted is hard to beat.
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