Calf’s liver is a true delicacy that is in danger of being well and truly forgotten. It’s almost impossible to buy fresh calf’s liver in a supermarket, and I’ve no idea what happens to it all. I presume that it is shipped to the continent where they still fully appreciate … Read More
The Rib of Beef – the finest English Sunday lunch should have rib of beef surrounded by crunchy roast potatoes, Yorkshire pudding and buttered Purple Sprouting Broccoli. There is truly no finer sight or taste – with the meat melt-in-the-mouth tender, oozing with flavour and with crackled fat, browned ribs … Read More
We will have both goat and mutton arriving on Friday – and we also have a superb range of curry and tagine sauces so that you can order with your diced meat. It makes life a lot easier: simply add the sauce and let the slow cooker do the rest. … Read More
Much Ado About Mutton Mutton is tastier than lamb, but is more often regarded as a specialist meat that is fashionable in restaurants, but not kitchens. However, for centuries it was more popular than lamb and mutton chops were served at the last lunch on the Titanic (so don’t get … Read More
With friends and family gathering over Christmas, it’s worth considering wild game for a special meal. We have a huge selection at this time of year, and game is healthy, sustainable and delicious. It’s also surprisingly easy to cook: Venison can be eaten like beef, and if you can roast … Read More
Our grass fed, aged Aberdeen Angus ribs of beef are on Special this week, reduced from £20 to £15.99/kg. There is excellent marbling to ensure a succulent, tender and delicious Sunday Roast. You could take advantage of the price and order your ribs this week and freeze them down for … Read More
The first of the Autumn gales approaches this weekend, and it’s time to relegate salads to the side and bring out the slow cooked comfort food while the rain lashes the windows outside. We have goat from Southampton, mutton, oxtail and stewing beef, while diced venison and lamb are also … Read More
This week is Love Lamb Week – a chance to celebrate local lamb that has helped shape the South Downs National Park as we know it. At this time of year, lamb is at it’s most delicious, especially when it has been enjoying a natural diet on grass fed pastures. … Read More
Time for Wild Venison The venison season has started up again and there are several reasons why you should be sitting down to enjoy a meal or two of this delicious wild game. With historically high populations of both fallow and roe deer across the South Downs, as well as … Read More
Flank steak is a renowned cut of beef in other countries, (Bavette steak in France, Sobrebarriga in Columbia) but relatively unknown over here. You do need to prepare it the right way, but the rewards are worth it as the flavour is fantastic. Over the weekend I cooked a dirty steak … Read More
In the butchery we have the first of this year’s Spring Lamb. The lamb is more delicate in flavour, tender and delicious. With every cut to choose from, you can try a melt-in-the-mouth chop, or leg of lamb that can be butterflied and seared on a BBQ with rosemary and … Read More
If you buy meat from our butchery counter, it will now come gift wrapped in butchers paper. There are three reasons why our meat is wrapped in paper:: The meat keeps better. While you can keep meat vacuum packed for longer, the meat does not taste as good. With paper, … Read More