The counter
Today.
Order any cut that is not sold out; it comes with you to the order page.
- 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
How to cook it
- 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
In the market hall
Cut while you wait.
Everything on the list is cut to order at the counter. Tell us the weight, or how many you are feeding, and we cut, tie and wrap it in front of you.
- Cut to the weight you ask for
- Rolled, tied or boned out on request
- Dry-aged in our own cabinet