Showing 25–36 of 52 results

  • Rack of Lamb (440g)

    Our trimmed rack of lamb looks amazing, is simple to cook and tastes delicious – the perfect combination for a stylish dinner.

    Different fams lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    A rack of lamb will feed 2 – 440g

    £10.99
  • Rack of Venison (1kg)

    Our French trimmed Rack of Venison is a spectacular cut that has the finest loin on the bone.  Incredible with a herb crust or just straight up, served with (for example) a wild mushroom sauce, or wine and redcurrant jelly – this is fine dining at its best.

    This cut comes from wild fallow deer that has been hung for at least a week.

    All our venison comes from the Stansted Estate – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!)  They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas.  They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.

    £29.95
  • Rare-breed Pork Belly

    Our Rare-breed pork belly will produce the most delicious meal – as the fat is particularly rich and flavourful and will baste the meat as you cook it, offering a truly exceptional taste.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    You can either have the belly in slices or whole – just let us know.

    £3.25£13.00
  • Rare-breed Pork Loin

    Rare-breed pork loin is tasty and versatile – you can either have it as a roasting joint – succlulent and full of flavour, great with a herb crust, or you can have individual steaks. Pork loin also works well cut into strips for stir fry or Mexican.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    Let us know if you would like your pork loin whole or in steaks.

    £6.00£23.00
  • Rare-breed Pork Ribs

    Our Rare-breed pork ribs make outstanding BBQ with the rich flavourful fat ensuring that the meat is well basted and ideal for slow cooking – finished off on the flames.  Marinade them first for 24 hours to get some serious flavour going.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

     

    £3.75£15.00
  • Rare Breed Pork Shoulder

    Rare-breed Pork Shoulder

    Rare-breed pork shoulder is marbled with fat and ideal for the perfect slow-cooked roast.  Your shoulder joint will be scored to ensure the skin turns to perfect crackling. This is the ideal cut for pulled pork which we specialize in at the shop. Just ask Gavin the butcher for more information.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £5.95£18.65
  • Rib of Beef

    Rib of Beef on the bone

    The Rib of Beef – the finest English Sunday lunch should have rib of beef surrounded by crunchy roast potatoes, Yorkshire pudding and seasonal veg.  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 and juicy, red meat.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £31.50£63.00
  • Ribeye Steak

    Ribeye Steak (250g)

    Ribeye steak is a personal favourite as the marbling of fat throughout the meat ensures the best flavour and keeps the meat moist and well basted while you grill.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    250g steak

    £7.50
  • Roe Deer Venison Box

    Roe deer are considered the finest eating of all venison. They are plentiful in Stansted Park and culled in order to ensure woodland regeneration. The quality of the meat is fantastic: lean, fat free and delicious due to the roe deer’s diet of mixed vegetation that results in a delicate taste.  They are in season throughout the year, although due to their small size, are elusive in the summer when grass and crops are as high as they are.

    Our venison box contains the following selection of cuts:

    Boned and rolled venison haunch joint (1kg)
    Pack of diced casserole steak (1kg)
    Pack of finest venison fillet (300g)

    £49.00
  • Rump Steak (2 x 250g)

    Rump steak offers the best flavour of all the steaks, although it is slightly less tender than sirloin. It’s perfect for frying or on the BBQ where the charcoal grill adds depth and a caramalized crunch.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £9.99
  • Sandridge Gammon (Unsmoked)

    Old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge gammon are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £22.50£52.50
  • Sandridge Slipper Joint (Unsmoked)

    This is for an unsmoked slipper joint (1.5-2kg) at £6.50 per kg.

    Our slipper joint is a smaller cut from old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from their own pigs, described as “The finest British cured pork” according to Tom Parker-Bowles.

    The Sandridge slipper joint are incredible value and absolutely delicious.

    These gammons (uncooked hams) are as traditional as it is possible to get.  The pigs are bred on the farm by the Keen family who has farmed in Wiltshire for many generations. Following in his father’s footsteps Roger Keen grows mostly grain on just over 300 acres, this grain together with the left over portion of milk from cheese-making provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives, which is fed to the herd of 350 sows and young. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.

    The sides to be smoked spend two days in a black chamber, with hardwood sawdust – mainly oak and beech – smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour, and afterwards the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is smoked ham ready for sale.

    At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.

    £9.75£13.00