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Traditional Family Butchers
Click on a cut to see more details. If you need help please don’t hesitate to contact us.
Scrag end makes great stewing meat. Slow cooked on the bone it makes a very sweet meat. Great in hot pots. Can also be minced to make moussaka and shepherds pie.
Middle neck is a well worked muscle that needs to be slow cooked, this cut is fantastic for braising or casseroles and is excellent minced.
Is always an exciting cut. It can be trimmed and cut into tidy little chops, or the single nugget of meat can be trimmed further into a noisette. Not only does it look amazing when French trimmed into a rack of lamb roasting joint it has a juicy sweet taste to go with it. Fantastic when roasted and ideal for dinner parties and romantic nights in!
The source of many fine cuts. Left with the bone in it can be cut into lamb chops & Barnsley chops which can be further trimmed into noisettes. Remove the bone, roll it into one and it becomes a lamb saddle. This makes a fantastic roasting joint
Can either be cut into chump chops or can be de-boned so you are left with a lamb rump. Both have tremendous flavour with the chump chop ideal for grilling and the lamb rump ideal for roasting.
The classic traditional roasting joint, either roasted bone in for maximum flavour or boned and rolled for a boneless easy slicing joint. Either way this is an excellent joint due to its tenderness and excellent flavour. Lamb shanks are also an excellent cut from the leg, slow cooked until the meat falls off the bone.
An underused and underrated cut, the breast would traditionally be boned, stuffed and rolled to make a roasting joint. Nowadays it is mainly sold to the Kebab trade.
The shoulder offers plenty of tender meat, albeit in a form that is difficult to carve. One way around this is to bone and roll it, adding a stuffing if you are feeling adventurous