All our prime Christmas beef is selected in November and is therefore perfectly aged for your extra enjoyment as an alternative to the traditional turkey. Our butchers are masters of their craft, and take a delight in preparing especial cuts for you such as French Trimmed Loin of Lamb from the Scottish Borders or the “oh so easy-to-carve” Rib Roast dry aged for over 27 days. Not only will they expertly prepare the cuts but also are prepared to give you their expert advice on how to cook and carve the joint.
