Buy Named & rare breed meat
  • Wood pigeon is a wonderful but underused meat. It has a rich flavour and, if cooked properly, the texture of good steak. Try pan frying and serving with a red wine & Junpier jus and a Celeriac mash. Don't Over Cook!1November 2, 2012

    Wild Pigeon Breasts (x6)

    Wood pigeon is a wonderful but underused meat. It has a rich flavour and, if cooked properly, the texture of good steak. Try pan frying and serving with a red wine & Junpier jus and a Celeriac mash.

    Don’t Over Cook!

  • Sirloin steak: Aka Porterhouse or New York steak, this is the steakhouse cut. More fat and more flavour than its neighbour the fillet. Steaks will either come from Christmas Hill or Spinney Abbey. Steaks weigh approx 250g. Steaks are packed individually.3November 2, 2012

    English Longhorn Sirloin Steak

    Sirloin steak: Aka Porterhouse or New York steak, this is the steakhouse cut. More fat and more flavour than its neighbour the fillet.

    Steaks will either come from Christmas Hill or Spinney Abbey.

    Steaks weigh approx 250g. Steaks are packed individually.

  • One of the least expensive but one of the most flavoursome cuts of lamb. Perfect for slow cooking, as the fat renders down it leaves the meat beautifully moist. Breast of lamb from either Whiteface Woodland or Jacob lamb. Breast can either be stuffed or not. The rolled breast is held together with elastic butchers string, which can be removed and re-used if you want to stuff the breast with your own stuffing and then re-roll. Breast of lamb is sold individually. Weight: approximately 500g.0November 2, 2012

    Breast Of Lamb

    One of the least expensive but one of the most flavoursome cuts of lamb. Perfect for slow cooking, as the fat renders down it leaves the meat beautifully moist.

    Breast of lamb from either Whiteface Woodland or Jacob lamb. Breast can either be stuffed or not. The rolled breast is held together with elastic butchers string, which can be removed and re-used if you want to stuff the breast with your own stuffing and then re-roll.

    Breast of lamb is sold individually. Weight: approximately 500g.

Recipes
Latest Headlines
Older Entries