With three beautiful roasting joints, including the star of the show a beautiful beef forerib, this box has Sunday roasts sorted throughout Autumn. We've also included a truly tasty selection of steaks and kitchen staples for you to enjoy as the nights draw in. From sweet, dry-cure gammon steaks to ever versatile sausage meat, this box has it all.
Beef forerib is known as the king of roasting joints. With the rib bone helping to distribute the heat leading to the fat melting down during the roast, the end result is a beyond delicious, moist, essentially solid ribeye. A marbled, tender meat that produces the perfect bath for crispy roasties. Serve pink and expect no leftovers!
Pork shoulder is one we all know and love. Best slow cooked, for tender melt in the mouth meat. Our butchers bone and roll the joint, making it a doddle to carve. Pair with in-season apples for a dream roast.
Next up is lamb belly (also known as lamb breast). This classic cut comes pre-rolled by our butchers and, if you haven't cooked it before, it's super easy but it needs time. Be sure to cook it low and slow to master this delicious cut.
As well as these stunning roasts, we've included native breed sausagemeat (great for stuffing and meatloaf), a pair of in-fashion bavette steaks, dry-cured hearty gammon steaks and versatile back bacon.
Our gammon is all dry cured, ensuring that the meat is tender with a natural sweetness. The meat is matured and naturally marbled, giving an intense flavour. Our farmers' pigs and beef herds are all native breed, outdoor reared and bred, free range and the cows solely grass fed. Our butchers hang and dry age all of the beef for a minimum of 21 days. Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
The sausagemeat in this selection box contains the following allergens:
HEAT YOUR OVEN TO 160°C, MIX SOME LEMON JUICE WITH A BIT OF ZEST, SOME GARLIC AND THYME AND JUST QUICK SQUIRT OF HONEY, RUB THAT ALL OVER THE LAMB BELLY, THEN PUT IT IN THE OVEN FOR 3 HOURS. THROW IN SOME PAR-BOILED & FLUFFED POTATOES ABOUT AN HOUR BEFORE IT IS DONE. SUPER EASY, SUPER TASTY!Check out more recipes
Essentially – yes! Cooks very quickly compared to low and slow joints like brisket – don’t put this in your slow cooker! Roast medium rare and enjoy with in-season green veg