Hill House Farm's Minced Beef is made from prime cuts of our dry-aged native grass-fed beef, sustainably reared and left to slowly mature whilst grazing fields in the Surrey Hills, an Area of Outstanding Natural Beauty. Notes from the kitchen...
Prime Beef Burgers
Made by hand using diced chuck and short rib, these burgers have the perfect meat to fat ratio. Each one is made in our own butchery by hand, using Native English Grassfed beef grazed on our farms in the heart...
Pork Loin Steaks
Notes from the kitchen Grilled, pan-fried or cooked on the BBQ, we love the versatility of this classic cut. So easy to cook and perfect served with wholegrain mustard. Pack size : 2 steaks, 350g (approx)
Hill House Lamb Chops are hung for at least seven days for a fuller flavour. This classic cut, a chop, is off the loin of our Southdown lamb. Notes from the kitchen You can cook this versatile cut any way...
We mince our pork only from premium cuts of our Gloucester Old Spot meat. Notes from the kitchen Traditionally used to make meatballs but also perfect for a pork lasagne, or a ragu. Weight : 330g
Rump steak from our dry-aged native grass-fed beef. This cut is packed full of flavour primarily because it has more marbling in it than a sirloin or fillet. Notes from the kitchen We think the only way to cook this...
Made from mincing only the premium cuts of our native Southdown lamb that has been hung for at least seven days to ensure the very best flavours. Weight : 330g Notes from the kitchen Our lamb mince is just perfect for...
Lamb Chump Chops
Our Lamb Chump Chops are hung for at least seven days for a fuller flavour, this classic cut is off the top of the leg joint of the lamb. Produced from our herd of native Southdown sheep raised on our...
Sirloin Steak from our dry-aged native grass-fed beef, is one of the most popular cuts. This classic steak is well marbled and full of flavour Notes from the kitchen We think the only way to cook this is on a...
Rib-eye steak from our dry-aged native grass-fed beef. This is cut from the fore rib of the cow and is a larger cut of steak. Plenty of marbling adding to its great flavour. Notes from the kitchen We think the...
Shoulder of Lamb
Hung for at least seven days for a fuller flavour, our Boned and Rolled Shoulder of Lamb is a perfect cut for slow roasting and enjoy for lunch or dinner. Approx size : 1.5-1.7kg Whole, 800 - 850g Half (approx)...
Pork Tenderloin Wrapped in Streaky Bacon
A Hill House Farm pork tenderloin (pork fillet) wrapped in our dry-cured unsmoked streaky bacon. Notes from the kitchen Perfect for a quick and easy dinner, just season with pepper and seared in cold pressed English rapeseed oil, before whacking...
Produced from our very own Gloucester Old Spot pigs, pork tenderloin is also known as pork fillet. Notes from the kitchen Perfect for a quick and easy dinner, seasoned with lots of salt and pepper and seared in cold pressed...
Whole Neck Fillet of Lamb
Hung for at least seven days for a fuller flavour, this whole neck Fillet of Lamb is an often unjustifiably overlooked cut when it is extremely versatile, being both great to roast or use in a stew. Notes from the...
Notes from the kitchen We love using our diced pork to make a warming goulash or a spring casserole and it also works really well for a classic sweet and sour pork. Or why not try our Pork, Sage and...
Lamb Burger, with garlic & rosemary
Delicious lamb burgers made with our grass-fed, Southdown lamb raised outdoors in fields around our famly run farm in the Surrey Hills and made on site. Pack size : 2 burgers 120g per burgerAllergen advice : Contains gluten Notes from...
Beef Topside is a great value roasting joint. Notes from the kitchen You can roast this in the oven or you can slow roast it over charcoal using your favourite wood smoke. Available sizes : 1.5kg, 2kg & 3 kg...
Leg of Lamb
Boned and Rolled Leg of Lamb is a classic cut for the perfect roast. Produced from our flock of grass fed Southdown sheep, Hill House Farm lamb is hung for at least seven days to help a fuller flavour to develop. Notes from...