Lamb Kofta Kebabs bestseller while the fat renders slowly

while the fat renders slowly to keep the meat juicy and well flavoured throughout the roast

Once the butchery is complete

the beef is dry-aged for a minimum of 28 days to deepen flavour before being expertly prepared by our butchers into convenient strips

6 x Caramelised Onion

try it with Slow Roasted Pork Belly with Bean Cassoulet

Lamb Kofta Kebabs bestseller while the fat renders slowlyA recipe developed by our in house chefs, these lamb koftas combine free range British lamb with fresh coriander, chilli and cumin for a fragrant, gently spiced flavour. Our lamb is sourced from Suffolk Texel cross flocks reared around Launceston in Cornwall, producing naturally sweet, well flavoured meat that works particularly well with aromatic spices. Cook over a high heat on the barbecue, under the grill or in a frying pan until lightly charred