Category Archives: Meat

Piri Piri Chicken Sausages (384g)

South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts

Piri Piri Chicken Meatballs (320g)

As good an addition to a spicy pasta bake as they are a decadent marinara sandwich, these meatballs are a great option for both midweek and weekend meals. South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof

Simple Dinners – Braised Lamb Shoulder (350g)

Our sous vide Braised Lamb Shoulder has been slow cooked to perfection by our Somerset chefs and seasoned with salt and pepper. This tender and flavourful meat is perfect for tossing into a classic lamb rogan josh alongside fragrant herbs and spices, a traditional lamb tagine, or a rich and sweet coconut lamb and mango

Simple Dinners – Diced Chicken Thigh (350g)

Our Sous Vide diced chicken thigh has been lovingly prepared by our Somerset chefs and is the epitome of convenience. Although we do love marinating many of our cuts, thanks to the exceptional quality of our chicken, extensive marinating or heavy seasoning isn’t essential. The natural flavours shine through, making your cooking process simple. Delivered

Leg of Dry Aged Hogget (1.9kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Leg of Hogget 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. Hogget is a sheep aged between one

Half Leg of Dry Aged Hogget (1.1kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Half Leg of Hogget 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. This cut will be either the

Half Shoulder of Dry Aged Hogget (1.2kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Half Shoulder of Hogget has been dry-aged for 7-10 days to further enhance its taste. Cut from the fore, a harder working muscle group, this cut is best when slow cooked until meltingly tender. As the cut slow cooks the fat

Whole Shoulder of Dry Aged Hogget (2.4kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Whole Shoulder of Hogget has been dry-aged for 7-10 days to further enhance its taste. Cut from the fore, a harder working muscle group, this cut is best when slow cooked until meltingly tender. As the cut slow cooks the fat

Beetroot & Ticklemore Goat’s Cheese Wellington (350g)

Perfect for vegetarians, our Beetroot and Ticklemore Goat’s Cheese Wellington is packed with flavour. Our light, nutty and slightly lemony goat’s cheese runs through a vibrant beetroot centre, creating a rich marbling effect when cut open; all encased in a puff pastry jacket. Our great value wellington generously serves one person. Simply cook in the

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,

Dry-Aged Hogget Cutlets, Pack of 4 (400g)

Sweet, tender, and perfect for pan frying or grilling, our Hogget 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

Dry-Aged Hogget Loin Chops, Pack of 4 (400g)

Our Hogget Loin Chops have the perfect meat to fat ratio, as well as being dry-aged for 7-10 days to further tenderise and build depth of flavour. Pan sear over a high heat to ensure the fat is perfectly crisp, unlocking an almost nutty taste to these delicious grass-fed chops. Hogget is a sheep aged

Dry-Aged Hogget Chump Chops, Pack of 2 (320g)

Packed with rich and succulent flavour, our Dry-Aged Hogget Chump Chops are a delicious alternative this spring. Cut from the rump and left on the bone, these chops are slightly leaner and richer than other hogget prime cuts, similar in texture to a Beef Rump Steak. Hogget is a sheep aged between one and two.

Dry Aged Hogget Gigot Chops, Pack of 2 (454g)

Cut across the leg of a sheep, our Hogget 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

Diced Dry-Aged Hogget Leg (320g)

Diced for ease and the perfect choice for a springtime stew, our Diced Dry-Aged Hogget Leg is packed with rich and succulent flavours. With a more intense flavour than lamb, try cooking our hogget low and slow with plenty of fresh herbs and vegetables. Hogget is a sheep aged between one and two. After being

Diced Dry-Aged Hogget Shoulder (320g)

Our Diced Dry-Aged Hogget Shoulder is a versatile cut that is great in stews, pies and casseroles. Cut from the fore, this harder-working muscle is meltingly tender when slow-cooked. Our top tip is to cook your meal the day before eating to enhance the flavours of your dish. We like to make a simple but

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

French Trimmed Rack of Wild Venison (600g)

A French-Trimmed Rack of Wild Venison is an ideal centrepiece for a small dinner party as the winter months set in. We have carefully cleaned the bones so that it presents well, and all you have to do at home is sear, roast, rest and carve. We recommend seasoning with Dorset Sea Salt and searing

Wild Venison Saddle Roast (840g)

This centrepiece is made up of the delicate loin fillets tied together with the tenderloins, held together with a thin layer of back fat to maintain moisture. It is incredibly tender and lean. We love roasting our venison to increase its rich flavour, pairing with red wine jus and seasonal winter vegetables. Our Venison is

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