Roasting Joints

Our gammons are cured by hand using our unique, carefully balanced brine recipe of salt, water, sugar, and spices passed down through the generations. It’s a traditional way of preserving meat, but we follow our own recipe to give the gammon a gentle sweetness and...

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...

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 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 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...

Our Grass Fed King Arthur's Roast is a nod to the legendary king himself. With a name that embodies the spirit of medieval banquets, this roast is sourced from grass-fed cattle for a flavour fit for royalty.  With a combination of the chuck and...

King of the slow cook, our grass fed beef rolled brisket brings hearty and wholesome to your dish. Carefully crafted from heritage breed cattle on our Devon farm, this brisket is full of flavour and perfect for chilly winter days. Slow roast and serve...

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...

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 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...

One of our personal favourites, this shoulder of pork on the bone has a natural balance of a high lean meat content with both intramuscular fat, as well as a good level of fat covering keeping the meat tender and naturally juicy. Leaving the...

This boned and rolled lamb shoulder comes from the shoulder of British lamb, a naturally flavorful cut with plenty of marbling and connective tissue. The fat and collagen in the shoulder keep the meat moist and tender as it cooks while developing a rich...

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...

A classic British favourite for slow roasting. Handcrafted by our expert butchers, our free range belly pork is de-boned and rolled into a perfect roasting joint. This cut has a naturally higher fat content than other parts of the pig, which melts during cooking...

Our Boston butt comes from the shoulder of properly reared free range pigs, with the shoulder bone left in and the rind removed. This cut has a generous layer of natural fat alongside lean meat with fine marbling throughout, giving both flavour and succulence...

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...

Savour the rich flavour of our leg of butterflied grass-fed lamb, sourced from our own farm. This premium cut is the pinnacle for anyone who loves lamb, known for its tenderness and naturally sweet and nutty taste. Farmed with care and expertly prepared by...

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...