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 Scotch Rib Eye Steak |
One of the most popular items on our website. Very versatile, easy to cook and with a rich marbling that provides all the flavour. |
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| Back on! Rack of Scotch Lamb French Trim, 7 bone |
Prepared from the best end, the meat is trimmed to leave the bones sticking out. Succulent and tender - and it looks good, too. |
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| NEW for Easter! Scotch Lamb Leg bone in - Carvery Cut |
A very attractive Lamb cut, prepared in the traditional carvery style with the bone sticking out. Easy to slice and with all the flavour of meat cooked on the bone.
Weight approx. 3.0kg. Serves 8-10 people. |
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| Scotch Lamb Barnsley Chops |
A beautifully shaped double chop named after the Barnsley restaurant that first put it on the menu. |
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| Outdoor raised Diced Leg of Pork |
Ideal for stir-frying and for casseroles. |
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| Chicken Supremes Larder Trim, Skin On |
A skin on breast of chicken, trimmed up to remove all the fat with the small bone left in. |
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| Venison Medallion (off Loin) |
Cooked in minutes and supremely tender. |
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| NEW! Whole fresh Sea Bass |
Sea Bass is highly sought after for its delicate flavour and firm, meaty texture. Best treated simply either roasted, grilled or poached.
Farmed origin. |
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| Sea Bass Fillet fresh |
The 'Loup de Mer' has a firm white flesh and thicker fillets than most which makes it suitable for a wide range of dishes. Highly in demand from professional chefs. Farmed origin enables us to offer it all year.
120-140g per Fillet. More expensive, but no waste. |
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| Scottish Kippers |
These Kippers, fresh from Loch Fyne on the westcoast of Scotland, are the best you can get. Smoked without artificial colouring in the local smokery in Tarbert. Ideally served hot with a knob of butter.
Sold in pairs of 10-12oz per Kipper. |
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| Ideal for Easter! Fresh Side of Salmon skin on PBO |
A side of Salmon is an easy and stylish way to entertain guests.
The perfect 'Good Friday' meal. |
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