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...

Cut from the tail of grass-fed, heritage breed cattle, oxtail is rich in connective tissue and naturally gelatinous, making it ideal for slow, gentle cooking. Long simmering transforms it into tender, flavourful meat and creates a naturally rich, full-bodied stock. The rich, buttery taste...

Our boned and rolled leg of pork comes from the hind leg of properly reared free range pigs. The joint is carefully trimmed of bone and excess fat, then rolled by hand by our butchers to create an even, uniform piece that cooks consistently....

Our spatchcock chicken is a whole bird that has been expertly prepared by removing the backbone and pressing the carcass flat. This specific cut (also known as "butterflying) is extremely versatile. Perfect for the BBQ, grill, or oven, by flattening the chicken, it exposes...

Lamb cushion is a boneless piece of shoulder, carefully trimmed and hand tied into a neat, compact roasting joint. Shaped for even cooking, it brings together the natural richness of the shoulder with the convenience of a boneless cut that is easy to carve...