Butchers in the market hall, Stroud
Three farms. One block. Cut while you wait.
Native-breed beef, pork and lamb from three named farms, dry-aged in the shop and cut to order.
Sample shop. Your farms, cuts and prices replace every line.
This morning
On the counter today.
Updated when we open. Sample counter. Order any cut that is not sold out for collection.
- Rib of beef, 35 daysHollow Farm, Longhorn£38 per kgPlentyOrder this cut
- Pork bellyRidge Farm, Gloucester Old Spot£14 per kgPlentyOrder this cut
- Lamb shoulderFell Side, Herdwick£16 per kgA few leftOrder this cut
- Ox cheekHollow Farm£12 per kgA few leftOrder this cut
- OngletHollow Farm£26 per kgSold out
- Home-made sausagesOur pork, sage and mace£12 per kgPlentyOrder this cut
Cut and cook
Low and slow, or hot and fast.
Every cut on one line. Ask at the counter and we will write it on the paper.
- Ox cheekBraised in red wine, lid on4 hours at 150 °C
- Lamb shoulderSlow roast until it pulls5 hours at 140 °C
- Pork bellySlow, then a hot blast for crackling2½ hours, then 20 min at 230 °C
- Rib of beefSeared, then roasted, then rested20 min per kg at 200 °C
- OngletFast and hot, served rare3 minutes a side
Provenance
Three farms, named on every label.
Hollow Farm for Longhorn beef and Ridge Farm for Gloucester Old Spot pork, both within an hour; Fell Side in the Lake District for Herdwick lamb, in season. We buy whole animals and use all of them.
- Whole animals, nose to tail
- Dry-aged in our own cabinet
- The farm on every label
Boxes