Steak Pies and Pastry
Three Bird Roast – Goose, Turkey & Duck (Feeds 14-16)
For the ultimate feast, try this larger, boneless three bird roast of goose, turkey and
Three Bird Roast – Chicken, Duck & Guineafowl (Feeds 6-8)
Fancy an alternative to turkey? Why not steal the show with a three bird roast?
Gressingham Goose (Feeds 8-10)
Goose meat is rich, flavoursome and dense in texture, and is a fantastic table centrepiece!
Gressingham Duck (Feeds 3-4)
Why not ring the changes and try serving up Gresingham Duck for this year's festive
Slightly larger than a chicken but smaller than a turkey, capon is a tasty alternative!
Rolled Silverside of Beef
King of traditional roast beef joints! We carefully mature our beef, ensuring tenderness and flavour.
Rolled Topside of Beef
Lean and tender, our rolled topside of beef is rolled and boned ready for roasting.
Rolled Sirloin of Beef
Our rolled sirloin of beef is cut from the rear, in front of the rump.
Rolled Rib-eye of Beef
A fantastic slow-roasting joint with a heavy marbling, rolled rib-eye is versatile, flavourful and tender.
Rolled brisket is fantastic when slowly braised and is a cheaper alternative for your roast.
Rib Roast on the Bone
Expertly prepared by our butchers, this centrepiece rib roast is unbeatable for any festive occasion.
Bone-In Leg of Lamb (Feeds 8-10)
Luscious, local leg of lamb on the bone, with an unrivalled flavour and tender texture.
Boned Leg of Lamb (Feeds 8-10)
Local leg of lamb (boned) with unrivalled flavour. Off the bone and easy to carve.
Rolled Shoulder of Lamb
Rolled shoulder of lamb is an easy-to-carve roasting joint, full of flavour from the marbling.
Rack of Lamb
Rack of lamb is the most tender part - also known as the 'best end'.
Rack of Pork (With Skin)
Our tasty rack of pork (with skin) is also known as a pork rib roast.
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