Opening Times

Delivery Service

Free of Charge on orders over £25 within 5-miles of the shop.

Entertaining - Dinner Parties

If you are entertaining and need some help and advice regarding meat options please do call in for a chat.

Not only can we provide helpful advice on: -

• Quantity / portion size
• Suitable cuts
• How to cook / serve or carve

Popular choices...

• French Trimmed Rib of Beef
• Lamb Shanks
• Boned Shoulders of Lamb
• Lamb Noisettes
• Fillet Steak
• Crown of Pork

Fillet of Steak

Fillet steak - our well hung extremely tender fillet steak is a real treat - takes seconds to cook and can be cut and prepared to your specifications.

Crown of Pork

A Crown of Pork comprises pork chops not cut all the way through and formed in to a circle and tied together with stuffing in the centre.

For the Stuffing: -

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup diced celery
• 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
• 1/4 cup chopped dried cranberries, optional
• 1/4 cup brown sugar
• 1/4 cup hot water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
• 4 cups toasted bread cubes

Heat butter in a large pan over low heat; add the onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes.

Remove from heat; stir in

• brown sugar
• hot water
• lemon juice
• salt
• sage or chicken seasoning
• and bread cubes

Place Pork Crown in a roasting tin. Fill the crown with stuffing, heaping in center.

Cover stuffing with foil to prevent drying out and wrap ends of each bone with a small piece of foil.

Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil.

Optional, decorate tips with paper frills. Serves 8.

[Top]