One animal, nine primals
Everything we sell comes off the same animal. Learn where it comes from and you will eat better for less.
We buy whole carcasses and break them down ourselves. Nothing arrives here in a box, pre-cut by somebody else. That is the only way a shop can carry ninety lines off one species and still know what it is selling.
Cut to order
Orders are cut the day before they ship, not pulled off a shelf. Chops are 20mm as standard — ask for 30mm in the order notes and you will get it. Curry pieces are cut at roughly 40mm on the bone. Tell us how you want it and we will cut it that way.
About weight
Meat cut by hand does not land on an exact number. A one kilogram order arrives between roughly 0.95kg and 1.10kg. You are charged for the weight we actually pack, and any difference is settled before your order is dispatched — we will never quietly bill you for more than you asked for. Products priced per piece, like a whole shank or a sheep’s head, are sold as the piece.
Buy the cheap cuts
About a quarter of a lamb is what most people think of as the good stuff — loin, rack, leg. The rest is shoulder, neck, breast, flank, shank and offal, and a lot of it eats better than the expensive end if you give it time.
- Neck slices — bone, marrow and connective tissue in one. Thickens a gravy by itself.
- Shoulder — five hours at 150°C and it shreds under a fork.
- Breast and riblets — the cheapest thing in the shop, and sticky and excellent slow-grilled.
- Shanks — two and a half hours braised and the meat retreats down the bone.
- Trotters and tripe — cleaned properly here, so the work at home is just the pot.
