The leg of lamb is the traditional roasting joint of choice, often the centerpiece of Sunday lunch for a good reason. Taken from the hind leg, it combines firm, well-structured meat with just enough fat to keep it juicy and flavourful as it cooks....

A French-trimmed rack of lamb comes from the loin, along the back of the animal between shoulder and leg. Our butchers remove the fat and sinew from the bones to create clean, elegant ‘fingers,’ leaving just the tender, richly flavoured meat. The loin is...

A boned and rolled leg of lamb comes from the hind leg of the animal, with the bone removed and then tied to maintain its shape and structure whilst cooking. It is a lean, well-structured cut with natural flavour and just enough fat to...

Perfect for a Sunday roast, our chicken cushion is a whole chicken with all the bones removed, then wrapped around our mixed herb (sage, rosemary and thyme) sausage meat stuffing. A no fuss, roasting joint that is easy to carve with no waste. Brush...

Our grass fed boneless beef topside is a classic choice for a hearty and flavourful Sunday roast. Cut from the inside of the hindquarter of grass-fed, heritage breed cattle, the topside is a lean, fine-grained joint that roasts beautifully. A natural fat cap helps...

If you are a fan of lamb chops, this is the perfect roast for you. A boned and rolled saddle of lamb is cut from the loin, running along the back of the animal between the shoulder and the leg. This is where some...

A classic cut for an extra special plate of roast beef. Best cooked medium rare with simple additions like sea salt and a spoonful of mustard on the side. Don't forget to deglaze the roasting dish for an unbelievable homemade gravy. Dry aged on...

Loved throughout Italy, a traditional porchetta is a family favourite perfect for any occasion. Stuffed with a mix of roasted fennel seeds, black pepper, rosemary, thyme and sage, rubbed between the expertly boned and rolled piece of free range belly pork, rather than the...

A classic British roasting joint, elevated by our dry-aged, grass-fed Devon beef. Cut from the middle of the loin, much like a sirloin steak, this joint combines rich flavour with natural tenderness. Its slight marbling keeps the meat juicy and beefy without being overly...

Our Wild Venison Wellington is a truly indulgent centrepiece, crafted from tender, flavourful Wild British venison fillet. Hand prepared by our expert butchers, the venison is encased in a delicate puff pastry with a rich mushroom duxelle, creating a beautifully golden, crisp exterior. Perfect...

A joint of Grass-fed British Lamb shoulder, left on the bone is a naturally flavoursome part of the animal with plenty of marbling and a good level of natural fats to keep the meat tender and full of flavour when cooking. The bone adds...

Our boned and rolled pork loin is taken from the loin, along the top of the pig’s back. Carefully trimmed of excess fat and bone, it is rolled by hand to create an even, uniform joint that is easy to carve and cooks consistently...

Our traditional belly pork joint is left whole with the bone in, keeping the meat and fat together for even cooking and natural flavour. The skin is left intact, ready to be scored for crisp, golden crackling. Expertly cut by our master butchers, this...

A truly impressive roasting joint, this cut delivers visually as well as being filled to the brim with natural flavour. With the eye of fat running through the rib keeping the meat juicy while cooking, and the rich dry-aged beef taste, our rib joint...

Cut from the best end of the saddle, one of our wild venison's most prized sections. This French trimmed rack features the loin left intact on the bone. We've meticulously trimmed back the ribs to create a stunning centerpiece that lets the meat speak...

ur shoulder of pork is carefully boned and rolled by hand by our butchers, creating a uniform joint that is easy to carve while keeping the natural balance of meat and fat. This cut has generous marbling and intramuscular fat, which melts during slow...

Cut from the hindquarter of grass-fed, heritage breed cattle, the silverside is a lean, firm joint ideal for slow roasting. Its natural structure holds together well in the oven, producing even, tender slices when cooked carefully. Perfect for classic Sunday roasts, boiled beef dishes,...

Our Boned & Rolled Saddle of Wild Venison is an impressive roasting joint, expertly prepared by our butchers for even cooking and effortless carving. Taken from the finest part of the deer, the saddle. A boned and rolled saddle is essentially the loins (and...

Our free range ducks are reared to the highest welfare standards in grass paddocks with access to open water, allowing them to roam and behave naturally. With low stocking densities and a carefully balanced, low-fat diet, they are slow grown for exceptional flavour. Each...