Category Archives: Meat, Poultry & Fish
Turkish Butterflied Lamb Leg (1.2kg)
Our expert butchers have removed all bones from this joint. Doing so allows the meat to lie flat, which helps to ensure even cooking and makes the carving easier too. If that wasn’t good enough, we’ve prepared this lamb leg with an authentic Turkish style marinade, courtesy of Elizabeth and Yüksel at The Kebab Club. The marinade balances sweet red peppers with punchy chilli and garlic, and smoky undertones of paprika. Try it with bulghur salad and sautéed seasonal greens with garlic. 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. We source our Turkish Cypriot marinade from The Kebab Club – the marria
Fresh Salmon Steak (200g)
Our salmon steak is rich in flavour and versatile as a large portion for one, or a sharing portion for two. We recommend baking these in the oven at 200°C for 10-12 minutes with a splash of soy sauce, fresh ginger, garlic and spring onions. It is delicious served with rice and fresh seasonal vegetables. One steak per pack. Our Scottish farmed salmon is sourced from tidal lochs on the Scottish coast and Isles, swimming against strong currents to yield rich, bright fillets. The farmers keep their stock density low, so the salmon have more room to grow and remain active. Their diet is much like it would be in the wild, consisting mainly of marine protein and oils.
Whole Fresh Gutted Mackerel (300-500g)
Weather permitting, all of our fish is landed from Brixham day boats. We make sure that all of our fish is ranked 1-3 by the Marine Stewardship Council and we regularly review this. The catch methods we use include hook & line, gill netting and otter trawling. We prioritise these methods for the welfare of the fish, and we do not buy any fish that has been beam trawled to protect the seabed environment.
Diced Mutton (200g)
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.
Lamb Loin Chops, Pack of 2 (240g)
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 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.
Single Bavette Steak (198g)
Our bavette is a thrifty option for a versatile and flavoursome steak. Cut from the flank, it comes as a long steak which is best cooked quickly. Marinate the meat before cooking and don’t be scared to experiment with flavours with this cut. Flash-fry, sear or BBQ for best results. Rest the steak for at least half the cooking time to allow it to relax. We love it sliced thinly across the grain and served with its cooking juices.
Bone Marrow Confit Featherblade of Beef (750g)
Slow-cooked in red wine jus, bone marrow and dripping, expect rich and buttery flavours from our Confit Featherblade. To prepare, remove all packaging and warm in the oven for 25-30 minutes until hot and sticky. Serve simply with creamy mash and greens, or shred and spoon into wraps with tomato salsa, jalapeños, and sour cream. Cooking Instructions: 1. Preheat your oven to 200°C/180°C fan/gas mark 6. Remove all packaging and place the featherblade into a small ovenproof dish, uncovered, including all of the jus and accoutrements. 2. Warm the featherblade for 25-30 minutes (the sauce will reduce and coat the beef). Rest for 4-5 minutes before serving.
Wild Venison Mince (400g)
Our Wild Venison Mince is a sustainable and remarkably versatile option for anything that beef mince can be used for. Combine with 250g of Fruit Pig Haggis as the base of a fantastic highland chilli. 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 season, they fill the larder and work on other conservation projects like hedgerow maintenance, fencing and forestry projects. We recognise that selling Br
Field & Flower Sausage Roll (230g)
This is, for us, the ultimate sausage roll. Lincolnshire sausage is encased generously in all-butter croissant pastry for extra flakiness with every bite. Our sausage roll has a traditional herb mix that pairs perfectly with a dollop of chutney or curry mustard, and is best eaten warm. We recommend 20 minutes in the oven at 180 degrees, resting for five minutes and tucking in.
Diced Steak (600g)
Our prime diced steak is cut from the hind quarter (predominantly the topside). The very best meat, this cut is lean and ideal for quick cooking methods. It makes great skewers and marinates really well too. Why not try an Asian-inspired marinade with teriyaki sauce, soy sauce, grated fresh ginger and garlic for a sweet dinner treat?
Large Pork Rib Chop (396g)
As our Supply Chain Manager’s favourite chop from the entire loin, our Large Pork Rib Chop is one to shout about. Cut from the end of the rib, packing it with flavour, this chop has a higher level of marbling and a generous layer of back fat, giving the perfect ratio of meat to fat. Soft and tender, our thick rib pork chop is best paired with homemade apple sauce and creamy mashed potato. 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.
Mutton Chops, Pack of 2 (240g)
Our mutton chops have a great depth of flavour and come bone-in with plenty of juicy meat. Mutton has a bolder, more ‘meaty’ flavour than lamb, and it also happens to be lower in fat too! Treat these like lamb chops, they are best suited to being grilled or baked in the oven. Be adventurous with your marinades, why not try rubbing these in yoghurt and spices overnight before cooking? 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.
Boned & Rolled Leg of Lamb (1.3kg)
Boned and rolled to perfection, our Leg of Lamb is easy to carve and great for roasting. Robust in flavour, this lean cut is the perfect centrepiece pairing well with herbs such as basil, sage and mint. For serving, you can’t go wrong with some classic roast potatoes and vegetables and a dollop of homemade mint sauce. 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.
Beef Neck on the Bone (454g)
Our beef neck on the bone is a fantastic inexpensive cut for creating rich, warming broths and braises. Cut across the neck, during slow cooking the connective tissues melt during cooking, unlocking the flavour of this underappreciated and rich cut. We like to cook it slowly in the oven with red wine and shallots for 3-4 hours for a decadent and velvety stew.
Butternut Squash & Smoked Cheddar Wellington (350g)
Pairing butternut squash with smoked farmhouse Cheddar is a classic way of showing off the best of Somerset Cheddar Cheese. The sweetness of the squash balanced out by the deep smokey flavour of the cheddar, then encased in a puff pastry jacket works perfectly together and will be enjoyed with every bite. Generously serving one, our Butternut Squash and Smoked Cheddar Wellington is a great meat alternative. Simply cook in the oven for thirty minutes until golden and crisp, then pair with roasted potatoes and spring greens. We find that most families now have one or two vegans or vegetarians at the table at large events – to cater for the whole household, we are excited to offer a range of meat free wellingtons, created by our chefs to the same exacting standards as our award winning beef wellingtons. Please note, our wellington cannot be re-frozen once received Cooking Instructions 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Keep the wellington in the silver casing and place
Carcass, Wings and Giblets, pack of 2 (1.3kg)
Our carcass, wings and giblets pack includes two full chicken carcasses, two packs of giblets and four three joint chicken wings. We roast these off with whole onions, a halved bulb of garlic and carrots, then pick the meat off of the wings and carcass and boil the remaining bones, vegetables and giblets to create a rich and luxurious stock.
Lamb Cutlets, Pack of 4 (400g)
Sweet, tender, and perfect for pan frying or grilling, our Lamb Cutlets have a richer flavour than lamb, further enhanced by dry-ageing for 7-10 days. These cutlets have been cut from the rack and have what we find is the perfect meat to fat ratio, with a succulent fat that crisps up beautifully when cooked over a high heat, bringing an almost nutty flavour to the dish. 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.
Dry Aged Chuck Steak (454g)
Our chuck steak slice is the perfect piece of meat for breaking into large pieces to braise, or for slow cooking and shredding apart. We love to use it for a low and slow beef massaman curry, or shredded into a chunky chilli.
Lamb Gigot Chops, Pack of 2 (454g)
Cut across the leg of a sheep, our Gigot Chop has a full circular form with a single marrowbone through the middle. When cooked, the flavour from the marrowbone will infuse into the cut, acting as a butter-like alternative that naturally bastes the meat. Our Gigot Chop can either be quickly cooked under the grill, or cooked low and slow with plenty of fresh herbs and stock. 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.
Pork Hand & Spring (2kg)
Our Pork Hand & Spring, also known as a ‘picnic ham’, is a fantastic economical cut for traditional roast pork. This joint is semi-boned, with bone through the narrower hock section, and boneless meat through the thicker section. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. 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.
