Category Archives: Meat, Poultry & Fish
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
Pork Strips (400g)
Our prime pork strips are subtly sweet and lean. Cut from the leg, they are a great alternative to chicken breast. Pre-cut for your ease, add them straight to the pan for curries or stir fries. Here at field&flower they are a Friday lunch staple with pork fajitas. For a tasty spice mix, try ground cumin, chilli powder, smoked paprika and garlic powder. 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.
Farmhouse Sausage Meat (454g)
Our gluten-free sausage meat is delicious and perfect for creating homemade stuffing, sausage rolls, meatballs or perhaps even trying your hand at some scotch eggs! It’s made using our finest free-range pork and we hope you enjoy it as much as we do. 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.
Family Pack of Thick Sliced Honey Glazed Ham (500g)
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 naturally lean. We’ve taken all the hard work out too by slicing the meat so it’s ready to tuck in to straight away! 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.
Smoked Roasted Ham Joint (2kg)
Our smoked roast ham joint is expertly cured by our butchery team using traditional methods and smoked on site. Cut from the hind leg, this joint is lean and ideal for slicing. It’s great matched with a mature cheddar and a tangy chutney, or simply with eggs for a light meal. 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.
Dry Cured Smoked Streaky Bacon (240g)
Our smoked streaky bacon is a great way for adding flavour to any meal. Traditionally dry-cured, our bacon comes from our finest free-range pork belly. Use it to keep larger joints like whole chickens and venison haunches from drying out during cooking. We particularly like to add it to risottos and pasta dishes. Eight 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.
Field & Flower Roasted Ham Joint (2kg)
Our Field & Flower ham joint is expertly cured by our butchery team using traditional methods. Cut from the hind leg, this joint is lean and ideal for slicing. Enjoy it on its own, in a sandwich or as part of a Ploughman’s spread. It’s also pretty great in pasta dishes and risottos. 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.
Family Pack of Thick Sliced Smoked Ham (500g)
Our smoked roast ham joint is expertly cured by our butchery team using traditional methods and smoked on site. Cut from the hind leg, this joint is naturally lean. It’s great matched with a mature cheddar and a tangy chutney, or simply with eggs for a light meal. We’ve taken all the hard work out too by slicing the meat so it’s ready to tuck in to straight away! 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.
Traditional Belly of Pork (567g)
Proportionately cut from the rib end of the belly, our traditional cut with bone-in from the rib end melts in the mouth when slow cooked and pairs perfectly with a creamy spinach gratin. Score the rind 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 Please note: This cut may or may not contain bone.
Boned & Rolled Saddle of Lamb (1kg)
Our boneless lamb saddle joint is one of the most tender and sweet lamb joints available. Cut from the loin, our head butcher bones, rolls and hand-ties this joint for ease of carving. The thin layers of fat keep it moist during cooking and it’s great roasted in the oven with fresh rosemary and new potatoes. 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 joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes. 2. Preheat your oven to 220°C/200°C fan/gas mark 7. 3. Season the joint with good quality salt b
Boned & Rolled Breast of Lamb (1kg)
One of the most economical cuts available, breast of lamb is best when cooked slowly. The fat content means it’s full of flavour and when slow cooked you’re left with tender meat that melts in the mouth and a deliciously crispy skin. Serve with mash and veggies for a traditional classic. 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.
Lean Diced Lamb (284g)
A less tender but very flavourful cut, diced lamb is suited to slow cooking methods and perfect for making stews and casseroles. 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.
Black Pudding and Apple Sausages (384g)
Our pork and black pudding sausages are rich and hearty and robust in flavour. As part of our premium sausage range, they are made using our finest free-range pork. They’re great in your morning fry-up, but also a winner served with a mash and a boozy gravy. Or, why not try removing the skins and mixing the meat with leftover mashed potato to make a black pudding and potato hash? Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Lamb’s Kidneys (100g)
A low-cost cut, lambs’ kidneys are juicy and full of flavour. We like ours braised in a red wine sauce, but it’s delicious either grilled and tender or slow cooked until meltingly soft. 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.
Italian Fennel Sausages (384g)
Our pork and fennel sausages are wonderfully aromatic. As part of our premium sausage range, they are made using our finest free-range pork. The fennel adds a mild sweetness to the sausages, which pairs well with acidic flavours. Try simmering in a pan with lentils, white wine, a squeeze of lemon and a parsley garnish for a wholesome, one-pot dinner. Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Boneless Lamb Leg Steaks (369g)
These boneless lamb leg steaks can be griddled, grilled, pan-fried or sautéed. Cut from the leaner part of the leg, they’re versatile and work brilliantly in salads, curries or tagines. 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 steaks per pack.
Sage and Black Pepper Sausages (384g)
Our pork, sage and black pepper sausages are a great all-rounder. As part of our premium sausage range, they are made using our finest free-range pork. Pork and sage are a classic pairing which just can’t be beaten. Serve them up alongside your Sunday roast or mix things up and use them to make a delicious batch of sausage rolls. We like eating them hot out the oven! Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Lamb Loin Chops, Pack of 4 (480g)
This meaty chop is cut from the waist of the lamb and is best served grilled or pan fried. Marinate in a mix of olive oil, garlic, rosemary, lemon zest, salt and pepper, and grill on the BBQ for 10 minutes per side for a deliciously simple al fresco supper. 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.
