Cut from the topside of the leg, these are boneless steaks with fine, even marbling throughout. Lean, tender and full of flavour. Our lamb is grass fed and pasture raised, slow grown and dry aged to bring out its natural character. Properly reared, properly...

Our thick cut pork chops are taken from the loin and left on the bone, as they traditionally should be. Keeping the bone in helps the meat cook evenly and adds natural flavour, while the surrounding fat keeps the chop tender and juicy.

The Bavette steak often goes unmentioned, but it has to be one of the best steaks money can buy. Cut from the lower part of the sirloin, close to the flank of the animal. It’s a long, flat muscle with a pronounced grain, prized...

Flat iron steaks, cut from the top blade (also known as the featherblade) come from the shoulder of the animal. This muscle carries a central, featherlike seam of gristle, which our butchers carefully remove, leaving brilliant and underrated steaks. If you ask your butcher,...

A pair of braising steaks from the LMC, located just beneath the Jacob’s Ladder and alongside the brisket, is a cut made for slow-cooked meals. Firm, lean, and richly flavoured, these steaks carry plenty of connective tissue, which gently breaks down during braising, transforming...

Our pork escalopes are cut from the leg of properly reared free range pigs, a naturally lean and flavourful part of the animal. Each escalope is carefully pounded flat to increase tenderness, creating a delicate, quick-cooking cut. Perfect for classic dishes such as traditional...

A thick-cut sirloin sharing steak is cut from the back of the loin, where flavour and tenderness meet. Sitting between the rib and the rump, sirloin offers a firm, fine-grained texture with a generous fat cap that bastes the meat as it cooks, delivering...

Mutton chops are cut from the loin or rib of fully matured sheep, offering a deeper, more developed flavour than lamb. With the bone left in, they retain moisture as they cook and deliver rich, savoury juices with every bite. The age of the...

Best end lamb chops are cut from the rack, which sits along the back of the lamb behind the shoulder. Each chop includes a rib bone and a generous eye of meat, neatly trimmed by our butchers for an even, elegant finish. They differ...

Pork leg steaks are cut from the hind leg of the pig, creating a lean, firm cut with good natural flavour. Carefully sliced by our butchers, they are a simple and versatile cut that show the character of properly reared free range pork. Best...

Gigot steaks are slices cut from the leg of lamb, traditionally prepared with the bone left in for added flavour during cooking. Taken from the hind leg, they offer a generous, meaty texture with a delicate layer of natural fat that bastes the meat...

Our traditional cured gammon steaks come from properly reared free range pigs, prepared using time-honoured curing practices. Each steak is cut from the hind leg and carefully cured by hand in small batches using our unique brine recipe, passed down through generations. This method...

Lamb neck chops are a true hidden gem for those who appreciate rich, slow-cooked flavour. Cut from the neck of carefully selected lamb, these chops offer a perfect balance of tender meat and natural marbling, delivering a deep, savoury taste that stands out in...