Pork loin ('carré de porc' ou 'longe de porc') is a boneless pork joint, ideal for any sort of roasting dish.

Pork Loin Roast

The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.

Rolled Lamb Shoulder

These pork sausages are just about as natural as you can get, the casings, free range pork from the Ardennes, and our blend of seasoning being the key ingredients. Prepared the old fashioned way. Perfect for breakfast or wrapping in bacon.

Chipolata Sausage

French duck fat from Alsace for the best roast potatoes!

Duck Fat

Known as Carré d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached.

Rack Of Lamb

Our pork belly ('poitrine de porc' ou 'lard frais') comes expertly cleaned and de-boned with the skin on, to add that extra flavour and ensure you have some delicious crackling.

Pork Belly

Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Venison Fillet

Traditionally crafted with free range minced pork, a blend of black and white pepper and fresh sage and parsley. A British favourite all year round with great porky taste, these bangers are ideal for a simple midweek supper served with thick and creamy mash.

Cumberland Sausage

The rolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Topside Roast Irish Angus Beef

Whole free range rabbit, please leave a note saying whether you would like us to cut it up or leave it whole. 1 rabbit weighs approximately 1.5kg. Liver, kidneys and heart included.

Free Range Rabbit

As you'd expect, the Oxtail is cut from the tail bone, before being further cut into short sections on the butcher's block to give small, neat portions of beef suited to slow cooking.

Oxtail Irish Angus Beef

Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Venison Fillet

The rolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Topside Roast Irish Angus Beef

These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal.

Irish Angus Stewing Beef

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Sirloin Roast Irish Angus

Fillet ('filet pur') classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Beef Fillet Irish Angus

Delicious chunks of vension shoulder to prepare a warming but luxurious stew, lovely with red wine and chestnuts and served with creamy celeriac mash.

Venison Stew

Du filet mignon Black Angus Irlandais. Un morceaux, tendre et maigre mais goûteux, parfait pour préparer une fondu Bourguignonne.

Beef Fondue

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Ribeye roast Irish Angus

A French Brasserie favourite, this rib cut promises rich marbling through the joint

Irish Angus Côte de Bœuf

Graham's Steak Mustard is a first-class accompaniment to steak. With 10% tarragon, it is a distinctive yet subtle addition to an already tasty mustard. Steak Mustard is a product unique to Graham's.

Graham's 'Steak Mustard'

French duck fat from Alsace for the best roast potatoes!

Duck Fat