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Butcher
Whole Pork Fillet (400g Mimimum)
Pork fillet has delicious sweet flavour, so tender and lean, ideal for quick one pot dishes and stir frying. Can also be cooked whole and carved.
£6.20
Diced Lamb
Experience the exceptional quality of our Premium Diced Lamb, the perfect choice for lamb stews, hearty casseroles, and flavour-packed curries. This tender, versatile cut truly shines with slow cooking, allowing the meat to soften beautifully while releasing its rich, distinctive flavour. Ideal for warming winter dishes or fragrant weekend meals, our diced lamb delivers restaurant-quality results and unbeatable depth in every bite.
£5.99
Home Cured Gammon Steak
You will find that there is more fat covering than normal pork but the flavour contained within this is rendered down into the meat when cooking to give a flavour that is unsurpassed.
£2.65
French Trimmed Beef Rib on the bone.
Aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
£68.75
Leg of Lamb (Boned & Rolled or with Bone)
Roasted in the oven a leg of lamb makes the perfect centrepiece for your table. Tender, juicy and delicious.
£48.40
Beef Brisket Joint
The Country Victualler Brisket is a cut of meat from the breast or lower chest of beef or veal. Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it falls from the fork. The leftovers freeze beautifully, too! Serve the brisket pot roast with a side of potatoes or buttered egg noodles, polenta for a lighter Summery dish. Or maybe just serve with delicious crusty bread and serve with some green beans on the side, or a lightly dressed green salad. This can also be reheated it will keep in the fridge, easily, for about 5 days. Reheat it in a low oven, wrapped in aluminum foil, for 20-25 minutes or so. You can also freeze it for up to 3 months. Serves up to 8.
£17.50
