Showing all 33 results
Pheasant
Large Confit Duck Leg
Fillet – 225g
Fillet Steak – 250g
Ribeye – 300g
Old Spot Pork Chop
Guanciale
Confit Duck Leg
Beef Fillet – 2.5kg
Fillet Steak – 180g
2 Kilo Loin of Pork – taken from the rib end – boned – include bones in order too
Fillet – 600g
Herb Fed Chicken – 1.8-2kg
Côte de boeuf. – 1.2kg
Iberico Pork – 3 Bone
Chicken – Small
Peter Hannan’s 36 Day Himalayan Salt-aged Rib of Beef – 1 Bone
Pork – 3 Bone
Rack of Lamb – 5 Bone
Iberico Pork Rack
Venison Haunch – 2kg
Iberico Pork Shoulder Stuffed with Garlic Etc (Joe did last year)
Chicken Breast
1x French Trimmed Lamb Rack and x7 Bones
Black Pudding – 600g
Venison Loin – 400g
Dexter Sirloin – 2kg
Wagyu Sirloin – 1.5kg
400g Wagyu Beef Dripping
Leg of Lamb: De-boned and rolled to feed 10 with leftovers – as large as possible
2kg Frozen Duck Livers
Centre Cut Beef Fillet – 1.5kg
Featherblade
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