Aged Rib of Beef 2 kilo
(OG11)
Caledonian BEEFThis is a bone in rib of beef that i call the "the daddy of the roasting joints" and is always tender and has lots of flavour. You can roast it slow or fast and is 'loved' by our shop customers.
|
|
|
|
|
2 kilo Carvery Leg of Lamb
(xm35)
We trim and remove the aitch bone so that its is easy to carve and we french trim the knuckle so that it fits in your dish!
|
|
|
|
|
Honey cured Home cooked ham 2k joint
(B9)
A lovely ham made from the Surrey Marsh Pork
|
|
|
|
|
Drycure gammon unsmoked 2k joint
(B5)
We Dry cure the gammons at the balham shop in our own mixture of organic salts. The gammons are from pork from the surrey marsh.
|
|
|
|
|
Entrecote Fillet Steak 2 kilo (centre piece)
(xm29)
1 kilo Piece of fillet from Childhay organicsThick end of fillet steak that is hung for a minimum of 15 days to get the maximum tenderness and flavour. A nice lean steak that is ideal for grilling, oven or frying.
|
|
|
|
|
Entrecote Fillet Steak 3 kilo (centre piece)
(xm30)
1 kilo Piece of fillet from Childhay organicsThick end of fillet steak that is hung for a minimum of 15 days to get the maximum tenderness and flavour. A nice lean steak that is ideal for grilling, oven or frying.
|
|
|
|
|
Aged Rib of Beef 3 kilo
(xm21)
Caledonian BEEFThis is a bone in rib of beef that i call the "the daddy of the roasting joints" and is always tender and has lots of flavour. You can roast it slow or fast and is 'loved' by our shop customers.
|
|
|
|
|
Honey cured Home cooked ham 3k joint
(xm23)
A lovely ham made from the gloucester black spot pig
|
|
|
|
|
