Roasting Joints

Pork shoulder is a triangular cut from the area just above the front leg of the pig. As the part of the pig see's the most activity, it will have less fat marbling.  If roasted, pork shoulder needs to be covered and have liquid in the pan for most of the roasting time. Ethically sourced from East Anglia, this is wonderful for a family dinner.

The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, it’s extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked low and slow in a casserole or braise. From the finest grass fed beef, ethically sourced from various farms in the UK.

Rolled and boned, perfect for that family roast. However, you can cook a leg of lamb in many ways apart from a classic Sunday roast. It can be barbecued, stewed or slow-cooked to make it exceedingly tender. All of our lamb is salt marsh and ethically sourced from local Essex.

Whole Chickens ethically sourced from the finest farms in East Anglia. From a traditional Sunday Roast to herby and spicy Mediterranean and Asian-style dishes, tuck into succulent, juicy chicken dishes which make the most of the whole bird. 

French Trim Lamb Rack. This grass-fed rack of lamb makes a really show-stopping centrepiece perfect for a special evening dinner. Salt-marsh lamb sourced from Essex.