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.
Half 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.
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.
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