Lamb rump; an underrated cut, often cheaper than leg or shoulder yet just as delicious and full of flavour! This recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.
As well as rearing our own herd of native Ruby Red Devon cattle, we work with a community of trusted local families who farm in harmony with nature to the highest welfare standards. Once hand selected, our skilled master butchers use traditional butchery methods to ensure we use the whole animal, from nose-to-tail...Minimum waste, maximum flavour.
At our recent Festive Indulgence Evening, Michael Caines MBE kindly shared his incredible knowledge with us, and showed us how to create this delicious Fillet Steak with Brandy Sauce, using our Ruby Red Beef from our Master Butchers. Perfect for the festive season!
The rich abundance of autumn fare brings joy in conjuring dishes of game and fruit to warm and nourish. This splendid dish is inspired by Jeremy Lee's new book 'Cooking', available in our Gift Shop.
This hearty one-pot lamb stew recipe boasts tender flavoursome lamb, chunky homegrown vegetables and pearl barley to soak up the juices. There's no nicer way to use up cheaper cuts of lamb than in a warm, comforting stew.
Master Butcher, Phil, shares his top tips on how to cook your rump steak to perfection, from preparation to serving.
Master Butchers, Phillip and Alastair, have put together their top tips for cooking three of their favourite low and slow roasting joints.
As the summer arrives, classic roasts tend to go out the window.. But our cattle are still producing beautiful, succulent prime roasting joints. Perfect slow roasted on the Big Green Egg and served with seasonal salads. A barbecue must have!