Category Archives: Meat, Poultry & Fish
Traditional Half Leg of Lamb (1.1kg)
Typically more flavourful than lamb due to a longer time spent on pasture, our Half Leg of Lamb has been dry-aged for 7-10 days to further enhance its taste. To cook, we recommend slow roasting with half a bottle of wine, shallots, and garlic for tender and flavoursome meat. 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.
Boneless Beef Shin (250g)
Our beef shin is a great and inexpensive cut for slow-cooking. Cut from the back legs, it is fairly lean but has a good layer of connective tissue running through it which melts during cooking, adding extra flavour and warming richness to any dish. We like to cook it slowly in the oven with red wine and shallots for 3-4 hours for a decadent and velvety stew.
Single Onglet Steak (226g)
Our onglet steaks are known for their unique texture and rich, ‘full’ flavour. It’s a fantastic economical cut, also known as ‘hanger steak’ or ‘hanging tenderloin’. The onglet has a loose grain that is very tender but only if served rare, so we recommend marinating it overnight and cooking in a griddle or frying pan. Our onglet steaks have been butterflied by our butcher to make flash frying even easier. Be sure to rest your steak for at least half the cooking time to allow it to relax.
Family Pack of Skinless Chicken Breasts (720g)
Our lean, free-range chicken breasts are a great way to get creative in the kitchen. A versatile cut, try these chicken breasts griddled and served with salad, stuffed with mozzarella, or diced and used in curry. Cooking Instructions 1. Preheat your oven to 200°C/180°C fan/gas mark 6. 2. Optional: marinate your chicken breast with our Shepton House Rub. See instructions below. 3. Roast for 20-25 minutes until the chicken is cooked through – check by making sure the juices run clear. Rest for 5 minutes before serving. Marinade suggestion: You can make your marinade with a tablespoon of olive oil and two tablespoons of our Shepton House Rub (amount variable according to taste). Coat your chicken breast with the marinade and bake in the oven as suggested. Ovens, grills and hobs are all variable. For perfect results we recommend using a temperature probe and cooking to the recommended core temperature. Internal temperature 72°C
Family Pack of Skin-on Chicken Breasts (720g)
Our lean, free-range chicken breasts are a great way to get creative in the kitchen. A versatile cut, try these chicken breasts griddled and served with salad, stuffed with mozzarella, or diced and used in curry. Cooking Instructions 1. Preheat your oven to 200°C/180°C fan/gas mark 6. Pour 1 tbsp olive oil into a small roasting tin. Add a slice of lemon and then sit the chicken on top of the lemon, skin side down. Rub the top of each chicken breast with a little olive oil and coat with a seasoning of your choice. We recommend our Shepton House Rub. 2. Roast for 20-25 minutes until the chicken is cooked through – check by making sure the juices run clear. Rest for 5 minutes before serving. Ovens, grills and hobs are all variable. For perfect results we recommend using a temperature probe and cooking to the recommended core temperature. Internal temperature 72°C
Chicken Wings (500g)
Great on the BBQ or in the oven with a spicy marinade and a crispy skin, these are guaranteed to be a favourite. We recommend baking the wings for 20 minutes, then frying in a sriracha sauce. Sticky, crispy perfection! Cooking Instructions 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Place the wings into a large baking tray, making sure they are not overlapping. 3. Bake for 15 minutes, then remove from the oven and drain off any excess oil. We recommend adding our Shepton House Rub at this stage, adding a generous sprinkle to coat the wings (you could even do this the night before). 4. Increase the oven temperature to 200°C/180°C fan/gas mark 6. 5. Return to the wings to the oven and cook for a further 15 minutes, tossing a few times to coat in the marinade as they cook. Once cooked, the wings should be sticky and glazed with the juices running clear. Ovens, grills and hobs are all variable. For perfect results we recommend using a temperature probe and cooking to the recomme
Family Pack of Diced Chicken Leg Fillets (680g)
Our free-range diced chicken leg meat is beautifully tender and full of flavour. This versatile cut is ideal for curries, pies and stir fries – why not try making your own chicken skewers, marinating the meat in lime juice, lemongrass, garlic and chilli?
Chicken Hearts (320g)
Introducing offal into your diet has multiple health benefits. Rich in vitamins like B12 and zinc that are necessary for cell growth, wound healing and blood sugar management our free-range chicken hearts are a great cut to try. Whether you have tried Chicken Hearts before or want to experiment with something new, we recommend seasoning them with our House Rub and rolling them around a pan with a nob of butter until cooked through, serving with a peppery salad and crusty bread.
Unavailable – Wild Venison Osso Bucco (650g)
The name Osso Bucco is Italian and translated literally means ‘hollow bone’ – referencing the ring of bone left after slowly braising the shin until the marrow enriches the sauce. Braised in red wine with onions and mushrooms, simply pair with a creamy mash for a delicious winter dish. 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 overpopulous species, that threatens the biodiversity of this delicate environment. 2-3 portions
Pork Rib-Eye Steaks, Pack of 2 (400g)
Grilled, barbequed or cooked in the oven, this premium pork ribeye is cut from the shoulder of the animal which produces an incredibly flavourful cut. We recommend thinly slicing our pork ribeye, charring on the grill for maximum flavour, then resting for at least half the cooking time before serving. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door. Cooking Instructions 1. Remove the packaging and place the rib-eyes on a plate or meat rack. 2. If seasoning, dust with field&flower Weston Pork Rub or Dorset Sea Salt, allowing to marinate for 10 minutes before cooking, or up to 24 hours in the fridge. The longer you leave it, the more the rub will permeate and season the meat. 3. Preheat a skillet or frying pan to medium high, add rapeseed oil
Triple Smoked Lardo Infused Black Pudding (500g)
We have worked with Fruit Pig to make a fresh blood black pudding befitting the black label range, and are proud to present this specialist pud infused with triple smoked lardo. Before triple smoked, the lardo takes 6 months to cure gently – puddings don’t get more specialise than this. We source our black pudding from the guys at The Fruit Pig Company. Matt and Grant use traditional methods to create one of the only fresh blood black puddings left in the UK, with a rich distinctive flavour further complemented by delicate spicing.
Wood Wool Firelighters (Pack of 50)
Perfect for home fires, wood fires, campfires or BBQs, our odourless firelighters are hand-made with a wax coating in the heart of England, the Midlands. Natural and sustainable, there is no need for synthetic firelighters or kerosene as just wood and coal will get the BBQ started. Instructions: 1. Put two or three firelighters in the centre of the barbecue, and build the coal around them, ensuring they have room for air to flow around and underneath them, airflow is essential. 2. Light the firelighters with an extended match, and when they take, begin to build more coal around them, still leaving a little cap for air to flow out. 3. After 10-15 minutes, they will have burnt a white-hot core to build the barbecue upon, slowly feed more coal around the white-hot coals and start to cook your delicious cuts.
Cornish Sea Salt Thins (120g)
Perfectly salty, our Cornish Sea Salt Thins are the perfect addition to your cheese board. Crispy and thin, our tasty crackers pair perfectly with our Westcombe Cheddar and a dollop of caramelised onion chutney for a traditional taste sensation.
Turkey Thigh Fillets with Sea Salt and Black Pepper (450g)
Known, with good reason, as the tastiest part of a turkey, our premium thighs are lean and easy to cook, making them ideal for a weeknight meal. Full of protein, they can be the bulk of a creamy turkey casserole, dropped into a warm soup or shredded and paired with your favourite BBQ sauce. These thighs have already been sous vide by our Chefs, so all you need to do is heat through at home. Slowly reared by our trusted farmers, our free-range turkeys are a nutritious form of protein, sous vide for your occasion of choice. 70% of turkeys in the UK are sold as crowns, leaving a massive surplus of thighs. By enjoying turkey thighs, we can help to reduce food waste and make the most of our premium free-range turkeys. Cooking Instructions: 1. Empty the contents of the bag into a medium saucepan. 2. Warm gently until the product begins to shred, stirring occasionally and being careful not to break the thighs up too much. 3. Add any sauce you like before serving – we recommend Tubby Tom’s Sch
Parmesan Thins (120g)
Luxurious in every sense of the word, our crispy Parmesan Thins have been expertly hand made in small batches down in a Cornwall Bakehouse, to ensure each and every one of the crackers taste perfect. With a rich, buttery base, the thins have been hand-sprinkled with freshly grated parmesan, meaning they pair perfectly with a charcuterie board or your favourite dips.
Cumberland Sausages (384g)
Allergen update: please see Ingredients under Additional Info Finished with flavours of thyme, nutmeg, pepper and sage, our Cumberland Sausages are a staple cut. Free-range and an English classic, these sausages are best served with some creamy mashed potato, rich onion gravy and greens. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door. Our sausages are made with gluten-free ingredients.
Cracked Black Pepper Crackers (100g)
If you want to add a little kick to your cheese board this year, look no further than our Cracked Black Pepper Crackers. Thin, crispy and packed with a peppery punch, pair our premium crackers with any of our soft cheeses or a warm soup this winter for a classically British flavour mix.
Family Pack of Cumberland Sausages (768g)
Allergen update: please see Ingredients under Additional Info Finished with flavours of thyme, nutmeg, pepper and sage, we’ve created an even bigger pack size of our Cumberland Sausages for stocking up your fridge or freezer. Free-range and an English classic, these sausages are best served in a soft finger roll with some sweet caramelised onions and a dollop of tomato ketchup and mustard. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door.
Lamb & Mint Chipolatas (320g)
Allergen update: please see Ingredients under Additional Info Mint and lamb is a classic combination that works perfectly in our premium sausages. Packing in even more flavour as a chipolata, these sausages are the perfect summer cut with both a sweet and nutty flavour. We recommend pairing with a herby salad, tzatziki, warm pitta breads and chilli oil. 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.
Lincolnshire Sausages (384g)
Allergen update: please see Ingredients under Additional Info Flavoured with herbs and spices such as sage, pepper, thyme and nutmeg, our Lincolnshire sausage is the perfect cut for breakfast, lunch and dinner. Best served in a soft roll with a dollop of our premium mustard or tomato ketchup, or paired with all the trimmings of a full English breakfast, our free-range sausages are a staple for any meal of the day. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door. Our sausages are made with gluten-free ingredients.
