Fresh Every Week

The Shop

Fresh cuts, handmade sausages, and value bundles — all delivered to your door.

Also want world & African cuts? Visit World Foods New — 8 glazes on any chicken, pork or lamb cut

Larger order? We can expand our delivery area to accommodate you — give us a call or drop us a message to discuss.

Great Value

Bundle Boxes

Everything you need in one box — hand-packed and ready to deliver.

Bundle

The Breakfast Box

500g Dry Cured Back Bacon
500g Streaky Bacon
1.5kg Cumberland Sausages

£17.15per box

Bundle

The BBQ Essentials Box

5 Phil's Famous Burgers
4 Chicken Breast Fillets
6 Cumberland Sausages
2 Sirloin Steaks

£32.65per box

Bundle

The BBQ Saver Box

10 Phil's Famous Burgers
10 Cumberland Sausages
5 Glazed Chicken Thighs

£27.00per box

Bundle

The Sunday Roast Box

Whole Chicken (1.5kg)
1.5kg Silverside of Beef
500g Streaky Bacon
1.5kg Pork Chipolatas

£37.00per box

Bundle

Steak Night for Two

2 Sirloin Steaks (10–12oz)
2 Ribeye Steaks (10–12oz)
Perfect for two

£40.80per box

Bundle

The Meal Prep Box

2kg Chicken Breast Fillets
1kg Diced Chicken
1kg Beef Mince
1kg Rump Steak

£48.95per box

Bundle

The Muscle Pack

5kg Chicken Breast Fillets
10 Prime Cut Steak Burgers (6oz)
High-protein — built for meal prep

£56.10per box

Rib Eye Beef

Phil's Famous Burgers

2 cuts

Phil's Famous Rib Eye Burgers (4oz)

Made with rib eye beef, so there is enough marbling running through the mix to keep the patty juicy rather than dry. The 4oz size is the everyday one — it cooks through quickly on a griddle or barbecue and sits properly inside a standard bap without overhanging. Good for feeding a crowd, and the size children will actually finish.

per pack

×1

Phil's Famous Rib Eye Burgers (6oz)

The same rib eye mix as the 4oz, pressed into a thicker patty that holds a pink middle while the outside takes on a proper crust. This is the one for a brioche bun and a serious stack of toppings. Give it a hot pan or a settled barbecue and leave it alone until it releases cleanly — turning it early costs you the crust.

per pack

×1

Farm Fresh

Poultry

9 cuts

Whole Chicken (1.5kg)

A whole bird at around 1.5kg, which is the size that feeds four with a bit left for sandwiches. Roast it breast-down for the first half hour if you want the white meat to stay moist, then turn it to colour the skin. The carcass is worth keeping — an hour in a pan of water with an onion gives you stock for the week.

£4.60/kg

1.5kg

Chicken Fillets

Skinless, boneless breast fillets, trimmed of sinew and ready to cook. Lean and mild, they take marinades and rubs well, and cook quickly — pan-fried, griddled, or baked whole. Butterfly or bat them out for schnitzels and quick suppers, or dice for curries and stir-fries. Sold by the kilo and cut fresh, so tell us if you want them left whole or prepared a particular way.

£7.15/kg

1kg

Chicken Thighs

Bone-in thighs with the skin on — darker, richer meat that stays succulent long after breast would have dried out. That makes them the forgiving option for a curry, a traybake or anything left in the oven while you get on with something else. Score the skin and start them skin-down in a dry pan to render the fat before roasting.

£4.05/kg

1kg

Chicken Wings

Whole wings, ready to separate into drumettes and flats or cook as they come. High in skin and collagen, which is exactly why they crisp so well — dry them thoroughly, dust lightly with cornflour and give them a hot oven or an air fryer before any sauce goes near them. Sauce first and you steam them instead.

£3.55/kg

1kg

Diced Chicken

Breast meat cut into even cubes, which saves you the knife work on a weeknight. Sized for skewers, curries, stir-fries and pie fillings, and even enough that everything finishes cooking at the same moment. Because the pieces are small they need heat and speed — a crowded, lukewarm pan will poach them rather than colour them.

£7.15/kg

1kg

Chicken Drumsticks

The lower half of the leg, bone in and skin on, with a built-in handle. Cheap, hard to overcook and a favourite with children, which makes them the sensible choice for picnics, barbecues and big-batch cooking. They benefit from a long marinade and a hot oven; slash them to the bone first if you want the seasoning to reach the middle.

£4.70/kg

1kg

Chicken Supreme

A breast with the skin left on and the wing bone still attached — the cut restaurants use when the chicken is the centre of the plate. The skin bastes the meat as it cooks and crisps to a proper finish, and the bone adds flavour and holds the shape. Sear skin-down, then finish in the oven and rest it before carving.

£3.05 each

×1

Chicken Legs

The whole leg — thigh and drumstick still joined — which roasts as one generous portion per person. All dark meat, so it takes robust flavours: garlic, paprika, lemon, plenty of salt. Slow-roast for meat that falls off the bone, or joint them yourself and use the two halves for different dishes.

£4.05/kg

1kg

Chicken Livers

Trimmed livers for pâté, parfait, or a quick fry with sherry and onions on toast. Rich, iron-heavy and startlingly cheap for what they deliver. The one rule is not to overcook them — a couple of minutes a side in a hot pan, pink in the centre, and they stay creamy; take them further and they turn grainy and bitter.

£3.55/kg

1kg

Fresh Cut

Pork

8 cuts

Pork Fillet

The tenderloin — a long, narrow muscle that does almost no work, which is why it is the most tender thing on the pig and also the leanest. Lean means unforgiving: cook it fast and hot, or wrap it in bacon to protect it, and pull it while there is still a blush in the middle. Slices into medallions beautifully once rested.

£10.20/kg

1kg

Belly Pork

Layered fat and meat in alternating seams, which is what makes belly both the cheapest and the most rewarding cut on the pig. It wants time — three hours low and slow renders the fat and softens the meat, then a blast of high heat blisters the skin into crackling. Dry the skin overnight in the fridge and salt it hard just before it goes in.

£6.10/kg

1kg

Pork Chops

Bone-in chops cut across the loin, with a rim of fat along one edge. The bone slows the cooking and keeps the meat around it moist, so they suit a griddle or a hot pan rather than a long roast. Stand them on that fat edge first to render it, then lay them flat — and rest them, because pork tightens more than beef.

£7.15/kg

1kg

Pork Steak

Boneless steaks cut from the shoulder, with more fat marbled through them than loin and correspondingly more flavour. They are quick to cook and hard to dry out, which makes them a dependable midweek supper — pan-fry, griddle or barbecue. Take well to a mustard or barbecue glaze added in the last few minutes, once the surface has already coloured.

£8.15/kg

×1

Rolled Loin

Loin boned and rolled into an even cylinder with the fat and skin tied on the outside — a tidy roasting joint that carves into neat round slices. The uniform shape is the point: it cooks evenly end to end with no thin tail to overshoot. Score the skin, keep the oven high for the first twenty minutes for crackling, then drop it right down.

£7.15/kg

1kg

Baby Back Ribs

Cut from along the top of the ribcage where it meets the loin, so they are shorter, curved and meatier than spare ribs, with less fat to render. Best cooked low and covered until the meat retreats from the bone ends, then finished uncovered with sauce so it caramelises instead of burning. Peel the membrane off the underside first — it never softens.

£8.15/kg

1kg

Pork Sausage Meat

Seasoned pork mince without the casing — the same filling that goes into the bangers, sold loose so you can shape it yourself. This is what you want for stuffing, sausage rolls, Scotch eggs, meatballs and a stuffed roast chicken. Keep it cold while you work it, and handle it as little as possible or the texture turns rubbery.

£6.10 each

×1

Whole Leg (each)

An entire hind leg, sold as one piece — a proper occasion joint for a big table, a hog-roast-style centrepiece or a household that wants a fortnight of cold roast pork. Expect a long, slow cook and a lot of crackling. Order ahead where you can, and tell us whether you want it left on the bone or boned out.

£39.80 each

×1

Cured & Smoked

Bacon

6 cuts

Gammon Steaks

Thick oval steaks cut from the cured hind leg — salty, firm and quick to cook, the traditional partner to a fried egg and chips or a ring of pineapple. Snip through the fat rim in a few places first or the steak buckles in the pan. Four or five minutes a side under a grill is plenty; any longer and the cure makes them tough.

£8.15/kg

×1

Dry Cured Back Bacon

Cut from the loin, so each rasher has a broad eye of lean meat with a tail of fat — the meatiest bacon and the one for a sandwich. Dry curing means salt rubbed on rather than brine injected, so it does not leach white liquid into the pan and it fries rather than boils. Firmer, saltier and more concentrated than cheap wet-cured bacon.

£7.15/kg

1kg

Horseshoe Gammon Joint

Cured leg, boned and tied into the curved horseshoe shape that carves into wide, even slices — the Christmas and cold-table joint. Simmer it in water or cider first to draw out some of the salt, then score the fat, glaze it and finish it in a hot oven. Excellent hot with parsley sauce, and arguably better cold two days later.

£7.65/kg

1kg

Unsmoked Back Bacon 5lb

A catering-size 5lb pack of unsmoked back bacon — the pack for a café, a big family, a freezer or a weekend with a lot of people in the house. Unsmoked means the pork and the cure carry the flavour with nothing on top, which is why it is the safe choice when you are cooking for a crowd with mixed tastes. Separate into portions before freezing.

£19.40/pack

×1

Smoked Bacon 5lb

The same 5lb catering pack, smoked after curing for a darker colour and a deeper, woodier flavour that carries through anything you put it in. It is the better bacon for cooking with rather than eating on its own — a carbonara, a chowder, a pot of beans or a quiche all lean on that smoke. Portion it up and freeze what you will not use within the week.

£22.95/pack

×1

Streaky Bacon

Cured pork belly, sliced thin, with alternating bands of fat and meat running the length of each rasher. The high fat content means it crisps rather than curls — the rasher for a fry-up, a BLT, or crumbling over salads and baked potatoes. Also the one to reach for when you need bacon to wrap something: chicken, game birds, or a stuffed pork fillet.

£7.65/kg

1kg

Prime Cut

Steaks

5 cuts

Sirloin Steak

Cut from the back, with a firm grain and a band of fat along one edge that bastes the steak as it cooks. The middle ground between rump and fillet: more tender than rump, more flavour than fillet. Render that fat edge first by standing the steak on it, then two or three minutes a side in a properly hot pan. Choose your weight below.

£30.60/kg

×1

Ribeye Steak

Taken from the fore rib, with fat marbled all the way through the muscle and a seam of it around the central eye. That internal fat is the whole argument for ribeye — it melts as the steak cooks and does the seasoning from the inside. It needs a bit more heat and a bit longer than sirloin to render properly; rare ribeye is a waste of the marbling.

£40.70/kg

×1

T-Bone Steak

Two steaks in one: sirloin on the larger side of the bone, fillet on the smaller. The catch is that they cook at different rates, so angle the pan or the grill to keep the fillet side away from the fiercest heat. A proper sharing steak with the bone left in for flavour — and worth carving off the bone before you slice it.

£29.60/kg

×1

Rump Steak

From the hindquarter, where the muscle works hard — leaner and firmer than sirloin, with the strongest beef flavour of any of the frying steaks. The trade-off is chew, which is why rump rewards a marinade, an honest rest and slicing thinly across the grain. Pound for pound the best value steak on the counter, and the one to buy if you are cooking several.

£17.35/kg

×1

Fillet Steak (Separate)

The tenderloin, a muscle that barely moves and is therefore the most tender beef there is — and, being very lean, the mildest tasting. Thick round medallions that suit a hard sear and a short finish, or beef Wellington. Because there is so little fat to protect it, fillet punishes overcooking more than any other steak: pull it early and let it rest.

£60.15/kg

×1

Roasting Cuts

Beef

10 cuts

Beef Fillet (Whole Untrimmed)

The entire tenderloin, untrimmed, with the chain and silverskin still on — which is why it costs less per kilo than cut medallions and why you get the trimmings to use for stroganoff or a stock. Butcher it yourself into a chateaubriand from the centre, steaks from the middle and tail meat for stir-frying. The whole thing also roasts as one piece for a table of eight.

£40.80/kg

1kg

Mince

Everyday beef mince for the dishes that carry a household through the week: bolognese, cottage pie, chilli, lasagne, meatballs. Brown it properly in batches rather than crowding the pan — grey mince stewing in its own liquid is the most common reason a ragu tastes flat. Freezes well in meal-sized portions laid flat so they thaw quickly.

£13.25/kg

1kg

Brisket (Unrolled)

A flat cut from the front of the animal, well marbled and laced with connective tissue that breaks down into gelatine over a long cook. This is a low-and-slow joint, not a quick roast: barbecue it, braise it in stock, or salt-beef it. Left unrolled and untied so you can trim the fat cap yourself or season the whole surface before it goes on.

1kg

Brisket (Rolled)

The same cut, rolled and tied into an even barrel so it holds its shape through a long braise and carves into round slices rather than falling apart on the board. The tighter shape suits a pot roast in the oven with stock and root vegetables, or a slow cooker left alone all day. Choose this one if you want it to look like a joint when it comes out.

£13.75/kg

1kg

Beef Short Ribs (Oven Busters)

Thick, bone-in sections cut from the rib plate, with a deep layer of marbled meat sitting on top of each bone. Three or four hours in a covered dish with wine or stock and they go from tough to spoon-tender, with a sauce that thickens itself from the bone. Cook them the day before if you can — they reheat better than almost anything else.

£12.05/kg

1kg

Topside

A lean, close-grained joint from the inside of the hind leg — the traditional Sunday roast beef, usually sold with a layer of fat tied over the top to keep it from drying. Very little internal fat means it is best served pink and carved thinly; take it to well done and it goes dry. Rest it properly, at least twenty minutes, before the knife goes near it.

£13.25/kg

1kg

Silverside

From the outside of the hind leg, leaner and a touch coarser in grain than topside, with a smooth domed shape. It is the classic joint for salt beef and for a pot roast, because it takes moist, slow cooking better than it takes a dry oven. Roast it if you like, but keep it pink and slice it thin — or braise it and let it go properly soft.

£11.70/kg

1kg

Top Rump (Thick Flank)

Also called thick flank — a lean, boneless joint from the top of the hind leg with a fat cap on one side. It sits between a roasting joint and a braising cut: honest roast beef at a sensible price if kept pink, and excellent diced for a stew or sliced thin for stir-frying and quick-cooked beef dishes. Say the word and we will dice or slice it for you.

£13.25/kg

1kg

Fore Ribs

The showpiece roasting joint — bone-in ribs from the same part of the animal that ribeye comes from, so the meat is generously marbled and the bones conduct heat and add flavour as it cooks. Roast it on the bones like a rack, rest it long, then carve down between them. Expensive, and the one joint where nobody at the table needs convincing.

£19.35/kg

1kg

Minced Chuck

Mince from the shoulder, with a higher fat content and a coarser grind than standard beef mince. That fat is what makes it the mince for burgers — it keeps the patty juicy and gives you the crust when it hits the pan. Also the better choice for meatballs, kofta and any ragu you intend to cook for hours. Handle it lightly; compacted mince cooks dense.

£13.25/kg

1kg

Handmade

Sausages

24 cuts

Pork 1.5kg

A classic all-pork sausage with a mild, savoury seasoning and a coarse texture, filled into natural casings. A versatile everyday banger for grilling, frying or baking, and a reliable base for toad in the hole, casseroles and sausage sandwiches. Supplied as a 1.5kg pack.

£10.49/pack

×1

Coiled raw Cumberland sausage in natural casing

Cumberland 1.5kg

A traditional coarse-cut pork sausage seasoned with pepper and herbs and filled into natural casings, often in a continuous coil. Meaty and well-seasoned, it grills, fries or bakes well and pairs with mash and onion gravy. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw Lincolnshire pork sausages with visible herbs

Lincolnshire 1.5kg

A chunky pork sausage flavoured generously with sage, giving it a distinctive herby, savoury taste and an open, coarse texture. Great grilled or fried for breakfast, or baked alongside roast vegetables and mash. Supplied as a 1.5kg pack.

£10.49/pack

×1

Pork & Leek 1.5kg

Coarse-cut pork blended with leek for a mild, savoury sweetness and a satisfying bite. A popular all-rounder that grills, fries or bakes well and works in casseroles and simple sausage suppers. Supplied as a 1.5kg pack.

£10.49/pack

×1

Pork & Apple 1.5kg

Pork sausages combined with apple for a subtle fruity sweetness that balances the savoury meat. Juicy and mild, they suit autumn plates, mash and gravy, or a relaxed weekend breakfast. Grill, fry or bake. Supplied as a 1.5kg pack.

£10.49/pack

×1

Pork & Cider 1.5kg

Pork sausages made with cider for a gentle orchard-fruit note and a rounded, savoury flavour. Mild and juicy, they grill, fry or bake well and pair nicely with mustard mash and soft onions. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw pork and roast onion sausages on a board

Pork & Roast Onion 1.5kg

Coarse pork sausages with roast onion stirred through for a sweet, mellow, caramelised depth. Comforting and savoury, they grill, fry or bake and go well with mash, gravy and buttered greens. Supplied as a 1.5kg pack.

£10.49/pack

×1

Pork & Garlic 1.5kg

Pork sausages seasoned with garlic for a warm, aromatic, savoury flavour. Versatile and full-bodied, they grill, fry or bake and work well sliced into pasta, a cassoulet or a hearty bean stew. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw pork and chilli sausages with flecks of chilli

Pork & Chilli 1.5kg

Pork sausages with chilli for a warming, gentle heat over a savoury base. A lively banger that grills, fries or bakes well and adds a kick to hot dogs, wraps and one-pan suppers. Supplied as a 1.5kg pack.

£10.49/pack

×1

Pork, Tomato & Basil 1.5kg

Pork sausages with tomato and basil for a bright, Mediterranean-style flavour. Savoury with a herby lift, they grill, fry or bake and slice neatly into pasta, risotto or a tomato-based casserole. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw pork and Stilton sausages on a board

Pork & Stilton 1.5kg

Pork sausages blended with Stilton for a rich, tangy, savoury depth from the blue cheese. Indulgent and full-flavoured, they grill, fry or bake and pair well with mash, chutney and caramelised onions. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw pork, Stilton and leek sausages on a board

Pork, Stilton & Leek 1.5kg

Pork sausages combining tangy Stilton with mild, sweet leek for a rich, rounded flavour. Hearty and savoury, they grill, fry or bake well and suit mash and gravy or a comforting winter supper. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw honey and mustard pork sausages on a board

Honey & Mustard 1.5kg

Pork sausages with honey and mustard for a sweet-and-tangy balance over a savoury base. Mellow with a mild mustard warmth, they grill, fry or bake and pair well with roast potatoes and greens. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw smokey bacon pork sausages on a board

Smokey Bacon 1.5kg

Pork sausages with a smoky, bacon-style seasoning for a savoury, barbecue-leaning flavour. Great on the grill or in the pan, in a bap with brown sauce, or alongside a full breakfast. Grill, fry or bake. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw hot and spicy pork sausages with visible spices

Hot & Spicy 1.5kg

Pork sausages seasoned with chilli and spices for a bold, warming heat. Full-flavoured and punchy, they grill, fry or bake and bring a kick to hot dogs, spiced rice dishes or a sausage casserole. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw Italian-style pork sausages on a board

Italian 1.5kg

Pork sausages seasoned Italian-style with herbs and fennel for an aromatic, savoury flavour. Versatile and well-seasoned, they grill or fry, and slice readily into pasta sauces, risotto and homemade pizza. Supplied as a 1.5kg pack.

£10.49/pack

×1

Steak 1.5kg

Beef sausages with a rich, meaty flavour and a satisfying, coarse texture. A hearty alternative to pork bangers that grills, fries or bakes well and pairs classically with mash, onions and gravy. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw beef steak and onion sausages on a board

Steak & Onion 1.5kg

Beef sausages with onion for a savoury, mellow-sweet depth and a full, meaty flavour. Comforting and hearty, they grill, fry or bake and go well with mash and gravy or in a doorstep sausage sandwich. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw beef steak and ale sausages on a board

Steak & Ale 1.5kg

Beef sausages made with ale for a rich, malty depth over a hearty, meaty base. Full-flavoured and warming, they grill, fry or bake and pair well with mustard mash, onions and a good gravy. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw wild boar and apple sausages on a board

Wild Boar & Apple 1.5kg

Wild boar and pork combined with apple for a deep, slightly gamey flavour balanced by fruity sweetness. Distinctive and savoury, they grill, fry or bake and suit autumn plates with mash and gravy. Supplied as a 1.5kg pack.

£10.49/pack

×1

Wild Boar 1.5kg

Wild boar sausages with a rich, deep, slightly gamey flavour and a meaty texture. A characterful alternative to pork that grills, fries or bakes well and pairs with root-vegetable mash, chutney and red wine gravy. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw coarse-cut Toulouse-style pork sausages

Toulouse 1.5kg

A coarse-cut French-style pork sausage with a garlic-forward, savoury seasoning. Traditionally used in cassoulet, it also grills, fries or bakes well and slices into bean stews and one-pot suppers. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw red-hued Merguez-style spiced sausages

Merguez 1.5kg

A spiced lamb and beef sausage in the North African style, seasoned with chilli and warm spices for a bold, aromatic heat and a deep red colour. Great grilled and served in couscous, wraps or a tagine. Supplied as a 1.5kg pack.

£10.49/pack

×1

Raw coiled boerewors sausage for the braai

Boerewors 1.5kg

A South African–style coarse sausage of beef and pork seasoned with warm spices such as coriander, coiled for the grill. Rich and savoury, it is made for the braai or barbecue and pairs with soft rolls and relish. Supplied as a 1.5kg pack, plain or with chilli, garlic or chakalaka mixed through.

£10.49/pack

×1

Grass Fed

Lamb

11 cuts

Whole Leg

A whole bone-in leg of around 3kg — the Easter and Sunday centrepiece, and the joint most people picture when they think of roast lamb. Leaner than shoulder, so it is happiest pink in the middle rather than cooked to collapse. Stud it with garlic and rosemary through slits in the fat, and carve in long slices parallel to the bone.

£44.40 each

Roughly 3kg per joint · £14.80/kg

×1

Leg of Lamb, Boned & Rolled

The same leg with the bone taken out and the meat rolled and tied — around 2kg of solid meat with no carving around a bone at the table. The hollow left by the bone is an invitation: garlic, anchovy, lemon zest and herbs all go in before it is tied. Cooks a little faster than bone-in, and gives you neat round slices every time.

£30.60 each

Roughly 2kg per joint · £15.30/kg

×1

Lamb Chumps

Thick oval chops from the top of the leg, where the loin ends — meatier and more generous than a loin chop, with a good cap of fat. One is a proper portion. They suit a hot pan finished in the oven, or a barbecue: render the fat edge first, then colour both sides and let them rest so the centre stays rosy.

£6.10 each

×1

Loin Chop

Small bone-in chops cut across the loin, each with a tail of belly wrapped round it and a T-shaped bone through the middle. Tender, quick and neat enough to eat two or three at a sitting. Grill or griddle them hard and fast — four or five minutes in total is usually right, and the fat should be crisp before they come off the heat.

£17.35/kg

1kg

Shoulder of Lamb

Bone-in shoulder, the hardest-working joint on a lamb and the most forgiving to cook. Fattier and more strongly flavoured than leg, it rewards four or five hours at a low temperature until the meat pulls away from the bone. Slow-roast it with garlic and rosemary, or braise it for a shoulder that shreds. Ask and we will bone and roll it instead if you would rather carve.

£12.25/kg

1kg

Diced Lamb

Even cubes of stewing lamb, ready for the pot — tagine, rogan josh, Irish stew, kleftiko, or skewers off the barbecue. Cut from the harder-working muscles, so it needs either a long simmer to go tender or a hot, brief cook if you are grilling it. Brown it in batches before the liquid goes in; that colour is where most of the depth comes from.

£16.30/kg

1kg

Lamb Cutlets

Individual ribs cut from the best end and trimmed back to a clean bone — the smartest thing on the lamb counter and the easiest to serve at a dinner party. Small, so they cook in minutes and are easily ruined by a minute too long. Season heavily, sear on both sides plus the fat edge, and eat them with your fingers.

£19.35/kg

1kg

Best End Rack

The cutlets left joined together as a rack, bones scraped clean, roasted whole and carved at the table. Tender, evenly shaped and quick for a roast — twenty-five minutes or so, well under a leg. Score the fat, give it a herb or mustard crust, and rest it before slicing down between the bones. Two racks facing each other make a guard of honour.

£17.35/kg

1kg

Liver

Milder and more delicate than ox liver, which makes it the one to cook if you think you dislike offal. Slice it thinly, flour it, and give it a minute or two a side in a hot pan with bacon and onions — still faintly pink inside. Overcook it and it turns to leather. Remarkable value for the amount of iron and flavour you get.

£5.10/kg

1kg

Lamb Mince

Richer and more distinctly flavoured than beef mince, and the foundation of moussaka, shepherd's pie, kofta, keema and stuffed vegetables. It carries warm spices — cumin, cinnamon, coriander — far better than beef does. Fattier too, so drain the pan partway through if the dish would otherwise sit in grease. Shapes well into patties and meatballs without needing egg to bind.

£13.25/kg

1kg

Lamb Shanks

The lower foreleg, full of connective tissue and built entirely for slow cooking — two or three hours braised in stock, wine or tomato and the meat slides off the bone while the sauce turns glossy by itself. One shank per person, and it looks generous on the plate. Brown them hard first and keep the liquid at a bare tremble, never a boil.

£15.20/kg

1kg

After something you can't see?

As a working butchery we stock over 200 trade lines — specialist poultry, game, exotic meats, cooked meats and more. Message us and we'll quote you directly.

Message Us to Enquire