Prime Beef Burgers - please cook thoroughly
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...
Hung for at least seven days for a fuller flavour, this classic cut, a loin chop, is off the loin of the lamb. Notes from the kitchen You can cook this versatile cut any way you like it, grilled, pan-fried...
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)
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
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. Notes from the kitchen Our lamb mince is just perfect for making your family's...
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...
Sticky Ribs with Honey & Soy
Hill House Farm pork ribs gently steamed in our special marinade and served in a honey and soy sauce. Serves two. Notes from the kitchen This delicious meal for two just needs boiling or steaming in its bag for 6 minutes....
Packed with a variety of meats and flavour, our Family Selection box is the perfect solution for weeknight dinners and lazy weekend lunches. This meat box contains our Gloucester Old Spots rare breed Pork, grass-fed Southdown Lamb and grass-fed English Beef,...
Pulled Pork Slow Cooked in our House Rub for 16 Hours
Made with boned shoulders of Gloucester Old Spot pork from Hill House Farm marinated in our in-house rub and slow-cooked for 16 hours. Serves two. Notes from the kitchen This delicious meal for two just needs boiling or steaming in...
Lamb Chump Chops
Hung for at least seven days for a fuller flavour, this classic cut, a chump chop, is off the top of the leg joint of the lamb. Produced from native Southdown sheep raised on the farm. Notes from the kitchen You...
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...
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. Notes from the kitchen We're big fans of outdoor cooking,...
Proper Pork Scratchings
Made with just 3 ingredients pork rapeseed oil and sea salt these pork scratchings are a huge favourite with all who have tried them. Until recently these were only available from our farmer' market stall but we are delighted to...
Whole Neck Fillet of Lamb
Hung for at least seven days for a fuller flavour, this an often unjustifiably overlooked cut Notes from the kitchen Cooked long and slow every which way, we often marinade ours with Moroccan spices and roast it whole, or dice...
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 (approx)
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...
Lamb Burger, with garlic & rosemary - please cook thoroughly
Delicious lamb burgers. Notes from the kitchen Perfect to BBQ, grill or fry. Why not pair with sourdough rolls, greek yoghurt & mint for a refreshing treat from the grill. Pack size : 2 burgers 120g per burgerAllergen advice :...