We completely bone out our pork legs before being tied and cut to size. A much leaner cut for roasting which yields a very tender meat and fantastic crackling.
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 British chicken legs we separate the drumstick from the thigh, these are great for a quick and easy dinner, pop 8 of these in the oven for a meal the family can enjoy.
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.