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Our lambs are grass-fed on the open pastures of the Blackdown Hills and dry-aged for 7–10 days to develop natural tenderness and deepen their rich
Raised in the heart of the countryside
Flat iron steaks
the fat renders gently and the connective tissue breaks down into gelatine
Bone-in shoulder of mutton a traditional classic
Free Range, Rindless Belly Pork size:1.5 kg | Serves 4-6 Our lambs are grass-fed onTraditional belly pork on the bone, but with the rind removed. Perfect for the BBQ or fire cooking enthusiast, this rindless belly pork can be used to create some of the fattest, juiciest, meatiest pork ribs. Cover them in your favourite rib rub before a nice low and slow cook, ideally with added smoke. Apple wood works particularly well. Cook at 120C until you have a good bark and an internal temperature approaching 90C.
US$ 24.00
US$ 24.00
US$ 24.00