Category Archives: Meat, Poultry & Fish
Family Pack of Dry Cured Unsmoked Back Bacon (480g)
Our family pack of unsmoked back bacon comes thick cut and packed full of flavour. Traditionally dry-cured, it comes from our finest free-range pork belly. And it won’t shrink in the pan! Why don’t you see for yourself? Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce. Twelve rashers per pack. Our bacon is made with 100% British pork from free-range pigs. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in.
Honey Glazed Roasted Ham Joint (1kg)
Our honey roast ham joint is expertly cured by our butchery team using traditional methods with a honey glaze which really brings out the natural sweetness of the meat. Cut from the hind leg, this joint is lean and ideal for slicing. It’s great in salads, but our real favourite is to add this to a mac and cheese. Trust us, you’ll love this one! The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door. Cooked and ready to eat. Once opened, consume within three days.
Boned & Rolled Belly of Pork (1kg)
Our pork belly is a classic cut delivering that melt-in-the-mouth, pull apart meat that we all crave. Cut from the underside, this joint has been boned and rolled for ease of carving. Best slow cooked, you’ll have juicy, tender meat and a generous layering of crackling. Score the fat with a sharp knife and rub in plenty of salt, olive oil and a squeeze of lemon juice just before cooking to make it extra crispy. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Butterflied Leg of Lamb in Thyme & Olive Oil (1.2kg)
This cut has been boned and butterflied by our expert butchery team before being marinated in thyme and garlic, salt and pepper and a splash of olive oil for 48 hours. We can’t tell you just how delicious it is; the marinade really does increase the tenderness of the meat and intensify it’s flavours, and when roasted (or barbecued) the fat disappears through, leaving an easy to carve joint that really will melt in your mouth. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the lamb leg from the fridge one hour prior to cooking to reach room temperature. 2. Preheat your
Salt-Aged Rolled Sirloin (1kg)
Our rolled sirloin roast is a delicious and succulent joint which will serve as a special centrepiece for your Sunday roast. Cut from the loin, this joint is tender and a delight to carve. It’s best cooked rare to medium-rare and rested for at least 20 minutes before serving. Why not try using a rub of hot horseradish and thyme to make it that extra bit special? Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the beef from the fridge and discard the packaging, allow to come to room temperature for an hour or so. 2. Pre heat your oven to 200°C, gas mark 6. Rub the beef in a little oil (Rapeseed or olive is preferable) and plenty of sea salt and black pepper. Place th
Traditional Leg of Lamb (2.4kg)
This juicy joint of lamb is perfect for roasting and one of the most popular choices for Sunday lunch, but that’s not all you can do with it. Pop it on the BBQ or slow cook it into a tender tagine, lamb leg is one of the most versatile cuts. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Lamb Mince (454g)
Our coarse-cut lamb mince (20% fat content) is a versatile family favourite packed full of flavour. It’s also made using our finest free-range lamb. It can be used for making an array of wonderful, quick dinners. We recommend using it for a homemade shepherd’s pie, a creamy moussaka, or even your own burgers or meatballs. The possibilities are endless! We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Diced Mutton (400g)
Our diced mutton is packed full of flavour and a great alternative to lamb. Mutton has a bolder, more ‘meaty’ flavour than lamb, and it also happens to be lower in fat too! Naturally lean, it’s best suited to slow cooking and it can really handle those big flavours too. Why not swap lamb for mutton in a curry, or use it in a fragrant tagine with dried apricots and toasted almonds. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Mutton Cannon (400g)
Our mutton cannon is tender, lean and has a great depth of flavour. Mutton has a bolder, more ‘meaty’ flavour than lamb, and it also happens to be lower in fat too! Cut from the loin, it’s ideal for roasting but it can also be sliced for grilling or frying. We like to sear ours in a hot pan before transferring to the oven for 30-40 minutes. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Lamb Barnsley Chops, Pack of 2 (480g)
Our Barnsley chops are big in size and flavour. Cut from saddle, these are butterflied and essentially become double loin chops. Perfect for those with a hearty appetite, they are best cooked in a hot frying pan. Sear the fat for 2 minutes, then sear meat side down for 6 minutes, turn over and repeat. They are simply delicious with a marinade of crushed capers, anchovies, parsley, garlic and lemon juice. Two chops per pack. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Two chops per pack.
Westcombe’s Duckett’s Caerphilly (200g)
A mild, hard crumbly cheese, salty and moist with a lemony tang, a proper Caerphilly is creamy at the edges and crumbly in the middle. Famously sour, the cheese was originally sold in the Welsh market town of Caerphilly until production died out in World War 2. Fortunately for us it was revived by artisan cheesemakers so we can enjoy it today. Westcombe Dairy is a small artisan dairy in East Somerset which makes traditional cheddar and other West Country cheeses, using unpasteurised milk. We are lucky to have fantastic local dairy farmers and cheesemakers in Somerset. Our cheese range is varied and caters for everyone, whether it’s blue, smoked, or award-winning cheddar. This is a pasteurised cheese. Made with cow’s milk and animal-based rennet.
Diced Wild Venison (400g)
Our diced venison is rich in protein and vitamins and full of flavour. Cut from our finest free-range venison, it’s lean and has a great rich and gamey taste. We recommend slow-cooking this cut to make deliciously warming casseroles, stews and pies. Venison works really well with juniper, and our favourite stew is to cook the venison slowly in the oven with red wine, juniper berries and a square of dark chocolate. Our wild game is sourced from English estates. Our butchers carefully prepare the game after a short period of hanging. Please be aware our game may contain shot. From frozen between May & September – When our stalkers stop shooting at the end of the season, they fill the larder and work on other conservation projects like hedgerow maintenance, fencing and forestry projects. We recognise that selling British venison from this frozen stock is a great way to finance this work, and support agricultural and farming communities year-round, while delivering a product that our custo
Mini Venison Roasting Joint (454g)
Our mini venison roasting joint is the perfect roast for two! This joint is cut from the haunch and wrapped in pork caul fat to maintain moisture while cooking. We recommend searing the meat in a pan first before transferring it to the oven for 15 minutes at 200°C for a medium finish. It’s fantastic with a side of mashed celeriac and seasonal veg. Our Venison is sourced from fallow deer roaming the areas of land from north of the New Forest and the Test Valley over to Bentley Wood on the Wiltshire border. It’s hunted by our deer stalker George and his trusty dog Moss, under quota for the woodland trust. George carries out essential conservation work to protect British woodland from what is now an over populous species, that threatens the biodiversity of this delicate environment. Our butchers carefully prepare the game after a short period of hanging. Please be aware our game may contain shot. From frozen between May & September – When our stalkers stop shooting at the end of the seaso
Wild Venison Haunch Steaks, Pack of 2 (300g)
Our wild venison haunch steaks have a delicate, gamey taste and are a great alternative to beef fillet steak. Cut from the haunch, these are naturally lean and need only a few minutes in a frying pan. We recommend cooking venison in butter as it really adds to the flavour of the steak when cooked. Pan-fry for 4-5 minutes each side for medium rare. Serve with mashed root veg, a rich gravy and a large glass of red! Two steaks per pack. Our wild game is sourced from English estates. Our butchers carefully prepare the game after a short period of hanging. Please be aware our game may contain shot. From frozen between May & September – When our stalkers stop shooting at the end of the season, they fill the larder and work on other conservation projects like hedgerow maintenance, fencing and forestry projects. We recognise that selling British venison from this frozen stock is a great way to finance this work, and support agricultural and farming communities year-round, while delivering a pr
Beef Short Ribs (750g)
Our beef short ribs (aka the ultimate caveman cut) are delightfully tender and melty when slow-cooked. Cut into racks from the rib, these are a truly show stopping dish. We recommend slow-roasting them in the oven − just season with salt and pepper (you can even use beer as a marinade!), then rub in your favourite olive oil or marinade before covering tightly with foil and cooking for 7-8 hours at 100°C. Trust us, you can’t go wrong.
Boned & Rolled Brisket (1kg)
Brisket is a fantastic cut for adding rich, deep flavours to slow braises; and after a gentle, long cook its open-grained texture will yield to give delicious, full flavoured, fork tender beef. A staple of comfort food, this joint is very simple to cook, and most recipes can be adapted to accomadate it if the oven temperature is reduced to about 130, and the time is increased to 4 hours or more. Brisket is just good in the summer for pulled beef sliders and bierra brisket tacos as it is in the winter for slow cooked curries and rich, sticky braises.
Beef Mince (300g)
Our beef mince is one of our best-sellers (with approximately 10%-15% fat content). It’s coarse cut and packed with flavour, making it a great base for chilli, lasagne and even for making your own burgers. We like to use it for cooking a big cottage pie. Make the mince first and preferably cook it the day before to get the best flavour. Pop in the oven and top with cheesy mash to finish.
Rack of Lamb (220g)
Often considered the most tender cut of lamb, lamb rack is cut from the loin of the animal. Seasoned simply and cooked in a hot oven, it’s great for a quick roast when you don’t want to spend the day in the kitchen. The perfect cut for one. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Salt-Aged Fillet Steaks, Pack of 2 (284g)
Tenderness is the main game here, and when cooked rare or medium-rare you’ll have a melt-in-the-mouth fillet steak that’s butter-soft to the touch. We recommend cooking in a flat-based frying pan with butter. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt
Lamb Rump in Mint (495g)
A tasty cut of meat that’s full of flavour, it has a layer of fat across the top which makes it great for roasting and barbecuing. Preheat the oven to Gas mark 4, 350f, 180c, 160c fan. Remove plastic outer film, bake in foil tray. For pink roast for 20 minutes, for medium roast for 25 minutes, for well-done roast for 30 minutes. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
