Neck of LambWhole British lamb neck (approx. 1kg+), left on the bone for maximum flavour. Naturally rich and well marbled, lamb neck is perfect for slow cooking until the meat becomes meltingly tender. Ideal for hotpots, casseroles, curries, or low and slow braising.

savoury finish

the T-Bone is a bold

wings and ribs

A premium selection of eight restaurant-quality steaks

restaurant-quality results

***Antiques and Sport Grey 90% cotton/10% polyester

ribeye is a favourite for steak lovers

Supplied as approximately 40 sausages

Boneless Pork Leg Roasting Joint

2 x 8oz Rump Steaks

these strips stay tender and full of flavour

British or Irish Oxtail