Our Full Range

2 x 250g

Richly marbled and full of flavour. Our grass-fed ribeye is taken from the fore-rib and delivers exceptional depth of taste. Best cooked in a hot cast-iron pan with grass-fed butter.

2 x 220g

A classic British steak with a good fat cap and clean, beefy flavour. Leaner than ribeye with a firm texture. Our slow-grown cattle produce sirloin with remarkable depth.

2 x 180g

The most tender cut from the hindquarter. Our pasture-raised fillet has a delicate, buttery texture and clean flavour that reflects the quality of the animal's natural diet.

2 x 250g

Excellent value with bold, beefy flavour. Our grass-fed rump is firm-textured and full of taste — ideal for weeknight suppers or summer barbecues.

2 x 200g

A lesser-known cut from the shoulder blade with surprisingly tender texture and rich flavour. Slice against the grain for the best results.

400g

A French butcher's favourite. Loose-grained and intensely flavoured, bavette is perfect for quick, hot cooking. Rested and sliced thin, it's exceptional.

500g

Grass-fed beef mince with a natural fat content that gives flavour and moisture. Perfect for cottage pie, bolognese, burgers, or meatballs.

1kg

Our best-value mince in a family-sized pack. Stock the freezer with grass-fed beef mince for weeknight meals all month.

500g

Generously cut from the chuck or shin for slow-cooked stews, curries, and casseroles. Our grass-fed beef rewards low and slow cooking.

1kg

Meaty, well-marbled ribs ideal for low and slow BBQ or braising. The collagen breaks down into silky richness over 6–8 hours of gentle cooking.

1.5kg

A BBQ and slow-cook favourite. Our pasture-raised brisket has excellent marbling and transforms into meltingly tender meat after hours of patient cooking.

1kg

One of the most underrated cuts. Beef shin is packed with collagen and deep flavour — perfect for osso buco, rich ragu, or slow-braised dishes.

1.5kg

A lean, traditional Sunday roast joint from the hindquarter. Our grass-fed topside has good colour and flavour — best roasted at medium heat and rested well.

1.5kg

A classic roasting or pot-roasting joint. Silverside suits slow, moist cooking and makes excellent salt beef when cured.

500g

An increasingly popular cut from the shoulder with a central line of collagen that melts into the meat during slow cooking. Extraordinary flavour for the price.

1kg

Deeply flavoured and gelatinous, oxtail makes the richest stews and soups. A slow-cook essential that rewards patience with extraordinary depth.

4 pieces

Cross-cut shin with the bone in, perfect for the classic Milanese braise. The marrow adds a luxurious richness to the braising liquor.

500g

Rendered from our pasture-raised cattle. Use for roast potatoes, frying, or enriching pastry. An old-fashioned kitchen staple with a rich, beefy flavour.

1kg

Grass-fed beef bones for making rich bone broth and stocks. Roast first for a deeper, more complex flavour. A nutritious kitchen essential.

Whole, ~2.2kg

A centrepiece roasting joint with full, sweet lamb flavour. Our slow-grown lamb legs are beautifully marbled from a natural pasture diet. Stud with garlic and rosemary.

Whole, ~1.8kg

The most forgiving and flavourful slow-roast joint. Lamb shoulder falls apart after 4–5 hours in a low oven, rewarding you with meltingly tender, juicy meat.

French trimmed, 8 bone

The showstopper cut. Our French-trimmed rack of lamb is elegant, quick to cook, and delivers extraordinary flavour. Perfect for dinner parties or a special Sunday.

4 x 120g

Classic British chops, quick to cook and full of flavour. Our pasture-raised loin chops are best seared in a hot pan or cooked over charcoal.

2 x 250g

A double loin chop — the T-bone of lamb. Substantial and impressive, Barnsley chops are best cooked on a griddle or under a hot grill.

4 x 130g

A meaty, flavourful chop from between the loin and leg. Excellent value and great for grilling, pan-frying, or slow-cooking in a casserole.

400g

A versatile, flavourful cut that suits both quick searing and slow braising. Use for tagines, curries, or slice and pan-fry for a quick supper.

500g

Grass-fed lamb mince with natural fat for flavour and moisture. Perfect for shepherd's pie, koftas, moussaka, and Middle Eastern-inspired dishes.

1kg

Family-sized pack of our pasture-raised lamb mince. Stock the freezer for shepherd's pie, koftas, and midweek meals.

500g

Generous pieces of pasture-raised lamb, ideal for slow-cooked stews, tagines, curries, and hotpots. The natural fat keeps the meat moist during cooking.

Rolled, ~800g

An undervalued, fatty cut that becomes extraordinary when slow-roasted. Rolled and tied for easy cooking — low, slow, and finished crisp under the grill.

2 x ~400g

A classic slow-braise cut. Our pasture-raised lamb shanks fall off the bone after 3 hours in a rich red wine sauce. A proper weekend centrepiece.

Whole, ~2.5kg

Hogget — between lamb and mutton in age — delivers a deeper, more complex flavour than lamb while remaining tender. The leg is a magnificent roasting joint.

Whole, ~2kg

Slow-roasted hogget shoulder is one of the great pleasures of British farming. The extra age brings depth and richness that lamb simply cannot match.

8 bone

A premium rack with the fuller flavour of hogget. French-trimmed and ready to roast — the extra depth of flavour makes this a step above lamb rack.

2 x 280g

Generous double loin chops with the fuller flavour of hogget. Excellent on the grill or in a cast-iron pan with herbs and butter.

400g

Versatile and deeply flavoured. Hogget neck fillet suits quick-sear and slow-braise equally well — exceptional in a slow-cooked tagine or curry.

Whole, ~3kg

Mutton leg has a bold, complex flavour that rewards slow cooking. Marinated overnight and slow-roasted, it's one of the most flavourful joints available from British farming.

Whole, ~2.5kg

A magnificent slow-cook joint with the deepest flavour of any sheep cut. Mutton shoulder is a weekend project that rewards patience with extraordinary results.

4 x 150g

Traditional British mutton chops with bold, gamey flavour. Best marinated before cooking — try with cumin, coriander, and yoghurt for a South Asian-inspired dish.

400g

Deeply flavoured and affordable. Mutton neck fillet is exceptional in slow-cooked curries, stews, and tagines where the bold flavour can shine.

500g

Bold, rich mince from our pasture-raised mutton. Perfect for keema, shepherd's pie with a twist, koftas, and spiced flatbread fillings.

~12–14kg

A comprehensive half-beast selection professionally butchered and vacuum-packed. Everything from premium steaks to slow-cook cuts and mince — enough to fill a chest freezer.

~6–7kg

A brilliant starter box for households new to buying direct from the farm. A balanced selection of steaks, mince, and slow-cook cuts.

~5–6kg

A superb half-lamb selection covering all the best cuts from our pasture-raised Sussex lamb. Roasting joints, chops, mince, and slow-cook cuts — all vacuum-packed.

~2.5–3kg

A compact, great-value lamb box for smaller households or those trying farm-direct for the first time. Roasting joints and versatile cuts.

~6–7kg

Experience the fuller, more complex flavour of hogget with this comprehensive half-box. Slow-grown between lamb and mutton age — a revelation for meat lovers.

~3–3.5kg

A perfectly sized introduction to hogget. Roasting joints and chops with the distinctive depth of flavour that comes from an extra year on pasture.

~7–8kg

For the adventurous cook who appreciates bold, complex flavour. Our mutton is slow-grown on diverse pasture and delivers a depth that no other meat can match.

~3.5–4kg

A brilliant entry point into the world of mutton. Bold flavour, exceptional value, and versatile cuts for slow cooking and grilling alike.