A leg of lamb makes a wonderful roast. There are two main approaches; either roast...
£28.95
Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£17.95
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£40.95
Slow cooking lamb shoulder allows the connective tissue to break down over time, rendering it moist,...
£20.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Crafted from pork...
£45.00
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Crafted in small batches and carefully filtered, filled, and sealed by hand in South-East London....
£6.99
Bestseller
There’s a reason rolled dry-aged sirloin is a favourite for a proper roast - it’s full of deep, rich flavour, wonderfully tender, and effortless to cook and carve. Taken from the loin, where the meat is naturally succulent, this joint is dry-aged for a minimum of 28 days to intensify its flavour before being expertly rolled and tied by our butchers.
Whether it's gracing the table for a Sunday family gathering or marking a special celebration, this joint promises to impress. Its ease of preparation and carving ensures that you spend less time in the kitchen and more time enjoying the company of your guests.
Sourced from grass-fed native breed cattle, raised on the lush pastures of Ayrshire and Wexford County.
Allow 250-300g per person.
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Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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