From nose to tail...

Master Butchers Alistair and Philip use traditional butchery techniques to make the most of every animal, from tongue to tail. Waste isn’t something that sits well with us and we don’t just deal with the fashionable cuts - when you see how much work goes into slow rearing and carefully butchering each animal, every cut deserves the upmost respect.

Scrag of Lamb 500g

The scrag end comes from the neck of lamb, resulting in a cut that is laced with robust...

£4.50