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Showing 105–108 of 108 results
- 2 rump steak – 450g
- 2 sirloin steak – 450g
- 1.0kg topside roasting joint
- 1kg brisket slow-roasting joint
- 4 sea salt and black pepper steak burgers* (60z) – 680g
- 500g diced lean braising steak
- 1kg lean steak mince
- 2 ribeye steaks - 450g
- 4 rump steak - 900g
- 2 sirloin steak - 450g
- 2 fillet steak - 300g
- 1.5kg topside roasting joint
- 1.5kg silverside roasting joint
- 1kg brisket slow-roasting joint
- 500g diced shin of beef
- 6 sea salt and black pepper steak burgers* (60z) - 1.020kg
- 1.5kg diced lean braising steak
- 1.0kg lean steak mince
- 4 ribeye steaks – 900g
- 4 rump steak – 900g
- 4 sirloin steak – 900g
- 2 fillet steak – 300g
- bone-in half leg of lamb roasting joint - 1.25kg
- bone-in half shoulder of lamb roasting joint - 1.2kg
- 4 lamb loin chops - 480g
- rolled breast of lamb - 500g
- 4 x 6oz lamb, rosemary, garlic and coriander burgers - 680g
- 400g diced lean lamb
- 500g lamb mince
- 2 pork chops - 600g
- 4 pork steaks - 800g
- 1 boneless rolled shoulder joint - 1kg
- 1 boneless rolled leg joint - 1kg
- 2 belly slices - 600g
- diced lean pork - 500g
- Free-range Pork, Sage and Thyme sausages - 500g
100% cotton tea-towel featuring the 'beef cuts' design by Steyning-based artist Polly Finch.
Polly exhibited her artwork with us in our butchery and we loved work so much we asked her to create a bespoke design for Garlic Wood using her unique paper-cut technique. The result was the stunning 'beef-cuts' image featured on this tea-towel. These tea-towels are only available from Garlic Wood and make a truly unique and practical gift.
A large slow-grown free-range roasting chicken with giblets - big enough to feed 5-6 adults.
Place one of our chicken in a roasting dish, surround it with roughly chopped vegetables, garlic cloves and sprigs of fresh thyme. Cover the skin of the chicken with unsalted butter and season it with sea salt and cracked black pepper. Stuff the cavity with onions and a cut lemon and then roast in the oven for 1 and a half hours, or until the juices run clear.
The smell of the chicken as it roasts makes it worthwhile in itself, but the taste of the crispy skin, the tender and succulent meat makes this a roast every bit as good as any beef, lamb or pork joint. Cook it midweek and stretch the leftovers through to the weekend. Last of all boil up the carcass and make a hearty soup or chicken stock.
Our slow-grown free-range chicken also come with giblets - perfect when combined with the roasting juices to make a gravy to accompany your roast,
For those wanting to turn a chicken into a whole week's worth of meals, and learn some butchery skills at the same time, why not follow the link through to our guide to jointing a whole chicken.
Free-range chickens sold individually. Minimum 1.9kg each chicken (serves 5-6)
£7.00/kg
Boneless breast of free-range chicken, skin on.
A proper free-range chicken breast. Chunky, dense and full of flavour. These chicken breasts are a versatile option for countless mid-week meal options, or can be stuffed and roasted to make a good value and healthy meal in their own right. Dice them for pies, casseroles, curries and kebabs or cut into strips for stir fry or fajitas. Roast and slice cold for sandwiches and salads or just cook and carve for a quick roast chicken dinner.
Breasts are sold individually. Each one is 280g minimum with the skin on and serves 1-2 people. If you'd prefer them skinless simply select this option from the menu and we'll remove the skin for you (item weight will reduce slightly as a result).
£15/kg
Whole leg of free-range chicken.
The dense brown meat of the leg is rich in flavour, moist and incredibly succulent. Perfect for roasting and keeping in the fridge to eat cold or cooked in a sauce to make a hearty and good value mid-week meal.
Sold individually. Each leg is minimum 230g and makes a good serving for 1 person.
£9/kg
Large free-range duck, with giblets.
Fantastic for an indulgent winter roast. The succulent and richly flavoured dark meat is perfectly complimented by a sharp fruity sauce and an intense gravy made using the giblets. The fat and roasting juices will also help give you perfect crisp-edged and fluffy roast potatoes.
Each bird is a minimum 2.5kg and will feed 5-6 people.
£9/kg
Handmade sausages made with venison from the Knepp castle wildland.
Our venison sausages are made using prime cuts of 2week aged fallow venison. We keep the ingredients simple - just salt, pepper a few herbs and some bay leaves and crushed juniper berries to complement the flavours of the meat.
Gluten free
Sold in packs of 6. Minimum weight of 450g per pack.
£12/kg
ingredients: Min 85% wild range Knepp castle venison, sea salt, black pepper, mace, bay leaves, crushed juniper berries, preservative e223. allergens: SO2
Lean minced fallow venison from the Knepp Castle Estate in West Sussex. Free to roam across the organically managed Knepp 'wildland' and 100% forage fed.
Perfect as an alternative to beef mince to make a deep coloured and intensely flavoured bolognese. Venison mince is also ideal for making venison burgers or mixing with our free-range pork mince, chopped onion, herbs, salt, pepper and capers to make delicious meatballs.
Choose from 500g or 1kg packs.
14.50/kg
Lean and tender chunks of diced venison. All our fallow venison comes from the stunning 3,500 acre Knepp Castle Wildland in West Sussex. The animals are wild and lead a free-roaming life, feeding on a varied and entirely natural diet.
This diced venison leg and rump is perfect for a rich and warming winter casserole or hot pot. The meat is lean, tender and packed full of flavour.
Available in 500g or 1kg portions.
£19/kg
Rolled saddle of Knepp Castle Fallow venison.
Lean, dark and tender fallow deer loin, rolled into a stunning boneless saddle joint fit to grace the table at any celebration. This rich and flavoursome joint is perfect served slightly rare and accompanied with a red wine sauce and a dish of spiced red cabbage.
Our venison saddle joints are sold as 1.5kg, 2kg, 2.5kg, 3kg and 3.5kg joints. They can be wrapped in pork fat (to melt and baste during cooking) or left natural.
£39/kg
Boneless rolled haunch of Knepp Estate Wild-Range Fallow venison.
All our venison is wild and free to roam the 3,500-acre Knepp Wildland in West Sussex. We hang our venison for 2 weeks prior to butchery in order to allow the textures and flavour to develop fully.
This lean leg joint is packed full of rich gamey flavour. Its perfectly suited for a long slow roast or for braising. We can add free-range pork fat to allow the joint to self baste as it cooks, or leave it natural for a lean and simple roasting joint.
Available as 1.5kg, 2kg and 2.5kg joints. With nor without basting fat.
£26/kg
Wild rabbit is a lean, delicately flavoured and versatile seasonal treat.
Cook in a stew with winter vegetables, pearl barley, thyme, prunes and cider and serve with warm buttered crusty bread. This simple meal is the ultimate rustic sharing dish.
Available whole or portioned. Each rabbit serves 3-4 people.
£8.80 each
Oven ready wild mallard.
This game bird has dark ruby coloured and deeply flavoured flesh. They are much leaner than the typical farmed duck so are well suited to a quick roast (40-45 mins) and served with seasonal vegetables and a sharp autumn-fruits sauce or accompaniment to cut through the rich flavours of the duck.
Each mallard will serve 1-2 people. May contain shot.
£8 each
Whole pheasant, oven ready.
Pheasant is great for a pot roast with a selection of seasonal vegetables or simply roasted and combined with a rich fruity sauce. The cold meat also makes fantastic sandwiches when served with chunky white bread, salted butter and a rich chutney or relish.
Each bird serves 1-2 people. May contain shot.
£5 each
Wild partridge. Oven ready.
Partridge is a delicately-flavoured game-bird. Simply rub some butter on the skin and season before roasting in a hot oven for half an hour. For extra flavour add some stuffing to the cavity and cover with a slice or two of good quality fatty bacon before cooking and serve with seasonal vegetables.
Each bird serves 1 person. May contain shot.
£4.50 each
Tender chunks of free-range chicken breast in a rich and herby garlic, parsley and oregano marinade.
These chicken skewers are great on the barbecue, but are equally delicious cooked and served with pasta, rice or salad as a quick and easy midweek meal. Our Mediterranean chicken skewers are gluten free and made without artificial additives.
Each skewer is 130g minimum weight.
£15.40/kg
ingredients: min 85% chicken, veg oil, spices, herbs, salt, bell pepper, sugar, spice extract. Allergens: none
Diced chunks of free-range chicken breast in a spicy herb and tomato Portuguese Piri-Piri marinade.
This is a barbecue favourite. Not too hot, but just enough chilli flavour to give these kebabs a kick. Our Piri-Piri marinade is gluten free and made without artificial additives.
Each skewer is 130g minimum weight.
£15.40/kg
ingredients: min 90% chicken, veg oil, sugar, spices (garlic, onion, paprika, chilli), salt, acidity regulator e262, spice extract. Allergens: none
Diced breast of free-range chicken in a fresh and zesty citrus marinade.
These skewers make great party or barbecue food. They are mild with a fresh herby flavour perfect for lunch on a hot summers day. They are gluten free and contain no artificial additives.
Each lemon and lime chicken skewers is 130g minimum weight.
£15.40/kg
ingredients: min 85% chicken, veg oil, sugar, spices, tomato powder, lemon zest, acidity regulator e262, flavouring. Allergens: none
Gluten free Breakfast sausages made with free-range Sussex-farmed pork.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
Our gluten free breakfast sausages are made without any rusk product. We make them with sage and thyme for a mild flavouring. They are sold in multiples of 6. Each pack weighs 450g minimum.
£10.50/kg
Ingredients: Min 90% free-range pork. Salt, Sage, Thyme, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Traditional Breakfast Sausages made with prime cuts of free-range Sussex-farmed pork and a gentle sage and thyme seasoning.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
As the name suggest our Breakfast sausages are perfect as part of a proper fried breakfast, or served in a sandwich of simple chunky white bread and a tasty relish. They are slightly less herby than our Old English sausages but still have plenty of sage and thyme to give them a balanced flavour whilst allowing the taste of the pork to shine through.
These sausages are sold in multiples of 6. Each pack weighs 450g minimum.
£10.50/kg
Ingredients: Min 80% free-range pork. Breadcrumb with wheatflour, Salt, spices, dried onion, herbs, flavour enhancer e621, stabilisers e450, preservative e221, dextrose, antioxidant e300, spice extracts. Allergens: Gluten (wheat), SO2
Old English Sausages made with prime cuts of free-range Sussex-farmed pork, sage, thyme and seasoning.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
Our Old English sausages are our most popular flavour at Garlic Wood Butchery. They are densely meaty and well seasoned with lots of sage and thyme - perfect for a casserole, hotpot or on the barbecue. Remove the meat from the skin and use to make fantastic sausage rolls and stuffing mixes.
These sausages are sold in multiples of 6. Each pack weighs 450g minimum.
£10.50/kg
Ingredients: Min 80% free-range pork. Breadcrumb with wheatflour, Salt, spices, dried onion, herbs, flavour enhancer e621, stabilisers e450, preservative e221, dextrose, antioxidant e300, spice extracts. Allergens: Gluten (wheat), SO2
Traditional and mildly flavoured chipolata sausages made with free-range Sussex-farmed pork.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
Our Chipolatas are the perfect accompaniment to a roast dinner or as part of a breakfast. kids love the mild flavour and smaller size is perfect for providing child-sized portions without compromising on quality.
They are sold in multiples of 12. Each pack weighs 450g minimum.
£11/kg
Ingredients: Min 80% free-range pork. breadcrumb (wheat, Gluten) Salt, raising agent e503, stabiliser e450, dextrose, preservative e221, spices, flavour enhancer e621, e635 . Allergens: SO2, Gluten (Wheat)
Pork & Leek sausages made with free-range Sussex-farmed pork.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
Our pork and leek sausages are gluten free and made without any rusk product. They are sold in multiples of 6. Each pack weighs 450g minimum.
£10.50/kg
Ingredients: Min 90% free-range pork. Dried and Fresh Leeks, Salt, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Classic Italian Fennel and Black Pepper sausages made with free-range Sussex-farmed pork, fennel seeds and cracked black pepper.
Made using prime cuts of shoulder and belly of free-range pork, our sausages are meaty and packed with herby flavour. We make and link them all by hand at our butchery.
Our Italian Fennel and Black Pepper sausages are gluten free and made without the addition of any rusk product. They are sold in multiples of 6. Each pack weighs 450g minimum.
£11/kg
Ingredients: Min 90% free-range pork. Salt, Fennel Seeds, Cracked Black Pepper, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Free-range pork chipolatas wrapped in unsmoked streaky bacon
We make all our pigs in blankets by hand, individually wrapping a full-sized chipolata in a rasher of our own home-cured streaky bacon. They are a perfect meaty accompaniment to your Christmas roast as well as being a tasty treat in their own right!
Pigs in blankets are sold in multiples of 6.
Also available as gluten free (select from menu options below).
£13/kg
Standard mix ingredients: Min 85% free-range pork. Breadcrumb with wheatflour, Sslt, wheat flour, spices, dried onion, herbs, flavour enhancer e621, stabilisers e450, preservative e221, dextrose, antioxidant e300, spice extracts. Allergens: Gluten (wheat), SO2
Gluten free mix ingredients: Min 90% free-range pork. Salt, Sage, Thyme, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Streaky bacon ingredients: min 90% pork, sea salt, cane sugar, preservative e250. Allergens: none
Free-range pork sausage-meat for use as a base to make stuffing mixes.
This sausage-meat is made with locally farmed free-range pork and flavoured with salt, pepper, sage, thyme and a simple mix of herbs. Add chestnuts, dried fruits, breadcrumb, nuts to make a stuffing mix to perfectly complement your Christmas roast.
It is also ideal as a filling for sausage rolls.
Sold in individual tubes of 1lb (454g) minimum. Each tube costs £4.75
Also available as gluten free (select from menu options below).
£10.50/kg
Standard mix ingredients: Min 85% free-range pork. breadcrumb with wheatflour, salt, spices, dried onion, herbs, flavour enhancer e621, stabilisers e450, preservative e221, dextrose, antioxidant e300, spice extracts. Allergens: Gluten (wheat), SO2
Gluten free mix ingredients: Min 90% free-range pork. Salt, Sage, Thyme, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Free-range dry-cured smoked back bacon
At Garlic Wood we dry-cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
This bacon is perfect for a bacon roll, or diced and used as a cooking ingredient to give a hint of bacon smokiness to a pasta sauce.
Sold in multiples of 500g (average 10-12 rashers) or 1kg (average 20-24 rashers).
£17/kg
Ingredients: min 90% free-range pork, sea salt, sugar, preservative e250, e251, acidity regulator e500, processing aids (vegetable oil, e551). allergens: none
Free-range back bacon cured with molasses.
At Garlic Wood we hand cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
This sweet-cure bacon is perfect for a luxurious bacon roll, between two slices of proper thick cut white bread and served with a cup of tea.
Sold in multiples of 500g (average 10-12 rashers) or 1kg (average 20-24 rashers).
£17/kg
Ingredients: min 90% free-range pork, sea salt, cane sugar, molasses, preservative E250. allergens: none
Free-range back bacon with a delicate hint of fennel.
At Garlic Wood we dry-cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
Perfect for the bacon connoisseur. This fennel cured back bacon is fantastic for making a BLT with a twist. Its also great served in a simple bacon sandwich.
Sold in multiples of 500g (average 10-12 rashers) or 1kg (average 20-24 rashers).
£17/kg
Ingredients: min 90% free-range pork, sea salt, cane sugar, fennel seeds, preservative E250. allergens: none
Free-range back bacon, unsmoked
At Garlic Wood we hand cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
This classic and simple unsmoked back bacon is cured fr0m the loin of locally farmed free-range pigs.
Sold in multiples of 250g (average 6-8 rashers) or 500g (average 12-16 rashers).
£17/kg
Ingredients: min 90% free-range pork, sea salt, cane sugar, preservative E250. allergens: none
Free-range streaky bacon, unsmoked
At Garlic Wood we hand cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
This simple unsmoked streaky bacon is cured fr0m the belly of locally farmed free-range pigs. The extra fat and rind make it perfect for anyone who loves their bacon crispy, and its equally good as an ingredient for covering/wrapping roasts and chopping into sauces, stews, casseroles and pies.
Sold in multiples of 250g (average 8-10 rashers) or 500g (average 16-20 rashers).
£15/kg
Ingredients: min 90% free-range pork, sea salt, cane sugar, preservative E250. allergens: none
Rich, marbled rashers of smoked streaky bacon cured from free-range locally-farmed pork.
At Garlic Wood we hand cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing.
This smoked streaky bacon is full of flavour and makes fantastic, crisp rashers when pan fried in its own fat.
Sold in multiples of 250g (average 8-10 rashers) or 500g (average 16-20 rashers).
£16/kg
Ingredients: min 90% free-range pork, sea salt, sugar, preservative e250, e251, acidity regulator e500, processing aids (vegetable oil, e551). allergens: none
Rolled free-range pork loin roasting joint.
Tender pork loin meat with a good layer of skin to make unforgettable crackling. Our free-range loin joints are perfect for an indulgent Sunday roast.
Choose from 1kg, 1.5kg, 2kg or a 3kg joint.
£13/kg
Loin of Sussex-farmed free-range pork stuffed with herbs and seasoned with a sea salt, fennel, chilli and black pepper rub.
This is our take on the classic Italian streetfood dish, and a firm favourite among our festival and wedding clients. The traditional Italian version is huge! - a showstopper of a joint made using a whole loin and belly rolled together so we've adapted it to make a joint that retains all the flavour whilst being small enough for a mid-week dinner or a family weekend roast. The parsley, sage and rosemary stuffed through the centre is complimented by our own fennel, chilli, sea salt and black pepper rub.
This joint is beautifully flavoured, moist, and covered in an amazing fennel and chilli-seasoned crackling.
Choose from 1.5kg, 2kg, 2,5kg or a 3kg joint.
£16/kg
ingredients: min 90% loin of free-range pork, fresh parsley, fresh rosemary, sea salt, black pepper, fennel, chilli, lemon zest, garlic. allergens: none
Loin of free-range pork, on the bone.
All our pork is farmed in Sussex and lives free-range for its whole life. This slow-paced and high-welfare lifestyle results in pork that has a deep pink colour, a firm texture with creamy white fat around the meat as well as specs of marbling running through the muscle itself. All this combines to give a sweetness and depth of flavour that is nothing like conventional low-welfare pork.
Our pork chops are thick cut and rind on. They are perfect for grilling, barbecuing or cooking low and slow in a rich creamy sauce.
Sold individually. Each chop is 350g minimum weight (serves 1)
£11.50/kg
Free-range pork leg roasting joint, boned and rolled.
All our pork is slow-maturing and free-range giving the meat a bright colour, lots of marbling and a subtle sweet flavour.
Pat the skin dry, rub in a generous amount of fine sea salt and place this leg joint in an oven at high heat. Blast the skin for 15 mins then turn down to 180° c and roast for 50 mins per kg for a succulent joint and perfect crackling.
Perfect served with a homemade apple sauce and a creamy mustard mash.
Choose from 1kg, 1.5kg, 2kg and 2.5kg joint size.
£11/kg
Pork belly roasting joint, flat and on the bone.
A simple piece of slow-matured free-range pork belly, scored and ready to roast. Dry the skin thoroughly before cooking and rub with sea salt and a black pepper for exquisite crackling.
Available as 500g, 1kg, 1.5kg, 2kg and 3kg portions. Choose your size and select 'whole' or 'slices' (c250g per slice)
£10/kg
Boneless rolled belly of free-range pork.
Our free-ranged Sussex-farmed pigs are slow maturing and lead an outdoor life. This encourages them to lay down the layers of creamy smooth fat between the muscles that make an exceptional belly joint so tasty. Without this contrasting flavour and texture of lean and fat a pork belly joint is tasteless and tough, with rubbery crackling.
This is a rich and indulgent dish, perfect to serve with roast potatoes or a simple mash and accompanied by a slightly tart home-made apple sauce to cut through the rich flavour of the belly.
Choose from a 1kg, 1.5kg, 2kg or 3kg joint size
£12/kg
Lean diced chunks of free-range pork.
Cut from the leg, rump, and loin our diced pork is meaty and lean. Perfect for casseroles, stews and pies.
Available in 500g and 1kg portion sizes.
£12/kg
Free range minced pork.
We use a combination of prime shoulder and leg to make our pork mince. These cuts give us the perfect mix between lean meat and fat to create a mince that's got plenty of flavour without being too fatty.
Ideal for making home-made pork burgers, mixing with beef for milder tasting lasagne and bolognese, or as the base for stuffing and sausagemeat mixes.
Available in 500g and 1kg portions
£10/kg
Whole tenderloin of free-range pork.
This is the sweetest and tenderest part of the pig. The tenderloin, or fillet, is lean, densely textured and supremely soft.
Ideal for cutting into medallions to pan-fry or marinading before searing and roasting. Its also an excellent cut to butterfly and stuff before retying, wrapping in bacon and roasting.
Our pork fillets are sold individually. Each one is a minimum of 350g and serves 2-3 people.
£17/kg
Boneless, rindless free-range pork loin steaks.
For a quick and easy midweek meal these are hard to beat. They are tender enough for fast cooking so are perfect to grill or fry. They are also great when slow-cooked in a herby sauce, or diced to make a quick and easy curry.
Sold in packs of 2 (300g min pack weight) or packs of 4 (600g min pack weight)
£16/kg
Free-range Sussex-farmed pork shoulder steaks.
Cut from the shoulder and packed with dense muscle and marbled fat these steaks are full of flavour and perfect as an alternative to a pork loin chop. Marinade them or rub with sea salt, herbs and spices before grilling, barbecuing or even braising.
Choose from a pack of 2 (360g min) or pack of 4 (720g min).
£13/kg
Rolled boneless shoulder of free-range pork.
This good value cut is the ideal joint for a slow roast pork dish. The free-range meat is succulent and sweet, laced with ribbons of creamy fat. Cook the shoulder long and slow and the fat and meat will break down to make a rich and luxurious roast. Roughly slice, shred or pull the shoulder meat to serve.
Choose from a 1.5kg, 2kg or 3kg joint.
£11/kg
Gammon hock cured in a cider, honey, bay and juniper brine.
Slow cook the hock before shredding the meat to add to a ham hock terrine, pea and ham soup or even just a simple salad.
We cure all our own gammons from locally farmed free-range pork.
Gammon hocks are sold individually and each one weighs roughly 800g-1kg.
£6 each
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate cold-cut joint. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece for any family meal.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by a rich autumn-fruits chutney.
Our boneless gammons are available whole (min 6kg), half (min 3kg) or in 2kg and 2.5kg variations.
Please note all our gammons are sold uncooked. The photo shows one of our boneless gammons cooked and glazed to make a cold-cut ham.
£14/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate boxing day cold-cut. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece for any family meal.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by an autumn-fruits chutney. Guests will be sneaking back to snaffle slices long after the Christmas celebrations have finished!
Our boneless gammons are available whole (min 6kg), half (min 3kg) or in 2kg and 2.5kg variations.
Please note all our gammons are sold uncooked. The photo shows one of our boneless gammons cooked and glazed to make a cold-cut ham.
£14/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate boxing day cold-cut. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by an autumn-fruits chutney. Guests will be sneaking back to snaffle slices long after the Christmas celebrations have finished!
Available as whole leg (minimum 7kg).
Serves 16-18 (not including sneaky trips to the fridge in the middle of the night..)
Please note all our gammons are sold uncooked (rather than as cooked hams).
£12/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate cold-cut joint. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by a rich autumn-fruits chutney.
Available as whole leg (minimum 7kg).
Serves 16-18 (not including sneaky trips to the fridge in the middle of the night..)
Please note all our gammons are sold uncooked (rather than as cooked hams).
£12/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate boxing day cold-cut. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece for any family meal.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by an autumn-fruits chutney. Guests will be sneaking back to snaffle slices long after the Christmas celebrations have finished!
Sold as half leg (minimum 3.5kg). Choose from fillet end or hock end
serves 8-10
Please note all our gammons are sold uncooked (rather than as cooked hams).
£12/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
The ultimate cold-cut joint. One of our home-cured cider, honey and juniper gammons will make a stunning centre-piece for any family meal.
Perfect served whole, glazed and studded with cloves before being sliced and accompanied by a rich autumn-fruits chutney.
Sold as half leg (minimum 3.5kg). Choose from fillet end or hock end
serves 8-10
Please note all our gammons are sold uncooked (rather than as cooked hams).
£12/kg
ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)
Whole or half leg of lamb on the bone.
There's nothing quite like a roast leg of lamb, simply cooked with a hint of pink colour running through it and a crispy herb crust. We age our lamb on the bone for a minimum of 1 week to allow the texture and flavour to develop. It's infused with the delicate flavours of the wildflower-rich grazing of the South Downs so we recommend keeping it simple and letting the meat speak for itself.
Choose from a half leg (1.2kg min, serves 3-4) or whole leg (2.4kg min, serves 6-8).
£14/kg
Boneless, tied leg of lamb.
Cut from Saddlescombe Farm pasture-fed lamb from the wildflower meadows of the South Downs. We remove the shank from our boneless leg of lamb to leave the tender delicate meat. Perfect for a simple roast; studded with rosemary and garlic, seasoned with salt and pepper before being seared and roasted inn a hot oven.
Choose from a half leg at 1kg (serves 3-4) or a full leg at 1.8kg (serves 6-8).
£20/kg
Butterflied leg of Saddlescombe Farm lamb.
This joint is perfect for the barbecue, but equally suited to a roast lamb dinner with a difference. Our butterflied leg of lamb will arrive to you boneless, well-trimmed and ready for you to get creative with marinades, rubs and all manner of stuffings. We remove the shank section of the leg so you only get the tenderest leg meat, meaning it will be delicate and tender even if served rare.
If you want to create your own stuffing and re-tie the joint for roasting we'll even supply you the butchers string to tie the perfect stuffed leg joint.
Choose from 1kg (serves 2-4) or 1.8kg joint (serves 4-6) and add in butchers string if required.
£20/kg
Lean chunks of sweet and delicately flavoured leg of lamb from Saddlescombe Farm, reared in the heart of the South Downs National Park.
Ideal for curries and casseroles, or for making into homemade lamb kebabs. Our diced lamb is well trimmed, lean and chunky. It is tender enough for quick cooking but equally well suited to long slow cooking in a casserole, stew or tagine.
Sold as 500g or 1kg portions.
£20/kg
Tender lamb leg steaks. Our lamb comes from Saddlescombe Farm in the heart of the South Downs. Taste the sweet flavour of the flower-rich downland grazing in these boneless leg steaks.
Season and cook quickly for a quick mid-week dinner. Perfect for the barbecue, or marinaded and slow cooked with stock and vegetables for a simple but delicious meal.
Sold individually. Min 295g each (serves 1)
£21/kg
Whole or half shoulder of Saddlescombe Farm lamb on the bone.
This is the classic slow-roast cut of lamb. Easy to prepare and cook and with a flavour nothing can compete with. Simple covered slow-roasting with vegetables and a wine stock is best for this cut. If you can leave on a low heat for 4, 5 or even 6 hours the bones will just lift out and the meat can be pulled or carved to serve with the caramelised veg and some potatoes or creamy mash. Thicken the rich cooking juices into a gravy and you've got the perfect comforting roast dinner.
Choose from either a half shoulder (1.2kg min. serves 2-3) or a whole shoulder (2.4kg min. serves 4-6).
£11/kg
Boneless shoulder 'cushion' of lamb. Expertly prepared by our team of butchers from pasture-fed lamb reared on the wildflower-rich meadows of the South Downs by Camilla & Roly at Saddlescombe Farm.
This boneless cushion of lamb makes a fantastic centrepiece for a roast dinner. It packs all the slow-cooked flavour of our bone-in shoulder of lamb but with the visual appeal of the cushion presentation and no bones to remove. Simply snip the strings and carve.
Available as whole shoulder. Min 2kg (serves 4-6)
£14/kg
Individual double lamb loin chops. Sometimes known as 'Barnsley chops' or 'Butterfly chops' we cut all our lamb loin as double loin chops.
This is the tenderest part of the animal. Think of the loin chops as being lamb 'sirloin' on the bone, or even as double lamb 'T-bone' steaks! They are tender and full of the sweet flavour of our pasture-fed Saddlescombe Farm lamb.
Sold individually. Min 240g
£21/kg
7-bone rack of Saddlescombe Farm lamb. Left whole or cut into individual cutlets.
Perfect served pink with a seasoned herb crust, simple veg and a rich jus. The rack of lamb is incredibly tender, sweetly flavoured and perfect for a quick but indulgent meal. We trim all our lamb racks so they are easy for the home chef to cut down into smaller 2, 3, 4+ bone 'mini-rack' servings. Alternatively if you'd rather opt for individual cutlets select this option from the drop-down menu and let us do the work for you.
Sold as whole racks (7-bone) or cut as 7 individual cutlets. Work on 2-3 cutlets per person when deciding quantities.
£26/kg. 550g minimum
Boneless rolled saddle of Saddlescombe Farm lamb.
This is a roasting joint for a special occasion. Cut from the loin of our pasture-fed lamb free to roam and graze the flower-rich meadows of the South Downs National Park this joint is delicately flavoured and supremely tender. Best served rare and cooked simply to allow the natural flavour of the lamb to shine through.
Choose from a 1kg, 1.5kg, 2kg and 2.5kg joint.
£31/kg
Boneless rolled rump of Saddlescombe Farm lamb from the flower-rich meadows of the South Downs.
We love this joint. Its perfect for a quick and easy roast for 2 people, takes less than 30 mins to cook and has all the flavour and tenderness of a leg or loin of lamb. Season and stud with rosemary and garlic then sear and fast-roast. If you like your lamb pink this is ready in 25mins.
Alternatively, slice into rump steaks for a quick flash-fry or for the barbecue.
Sold indidually. min 450g (serves 2)
£23/kg
Individual neck fillet of Saddlescombe Farm lamb.
This versatile cut is perfect for casseroles, stews, tagines, curries and even for marinading and cooking on the barbecue. The neck fillet runs along the shoulder of the lamb and is heavily marbled and densely textured. Think of it as being like the lamb equivalent of ribeye and chuck steak - robust, flavoursome and with the extra fat that gives it an extra intensity of flavour. Diced into a curry or tagine the neck fillet chunks will hold their shape and give a meaty chunky texture to the dish.
Choose from an individual neck fillets, left whole or diced. min 400g (serves 2-3)
£20/kg
individual Lamb shank. Perfect for long slow braising. Cook until the meat falls off the bone and serve serve with a rich meaty gravy and a simple bed of mash.
sold individually.
£6.50 each (serves 1)
Minced lamb from Saddlescombe Farm in the South Downs National Park.
Delicately flavoured lamb mince. Perfect for shepherds pie, lasagne, home-made lamb burgers and all manner of mid-week family meals.
Sold in 500g and 1kg portions.
£12/kg
Our 6oz lamb burgers are hand-made at our butchery using prime cuts of Saddlescombe Farm lamb. They contain a mix of sea salt, cracked black pepper, fresh coriander, rosemary and garlic. They are aromatic and herby and great on the barbecue.
Our lamb burgers are gluten free.
£12.95/kg
Ingredients: Min 80% lamb, rosemary, coriander, salt, garlic, potato starch, rice flour, preservative e223, dextrose, stabiliser e450 e451, e131, spices, herbs. allergens: SO2
Lean chunks of tender Saddlescombe Farm lamb leg in a fresh and zesty citrus marinade. Perfect for the BBQ or for served in a warm pitta bread with roasted vegetables or salad.
All our marinades are gluten-free and contain no artificial additives.
Each kebab is a minimum of 140g.
£17.85/kg
ingredients: min 85% lamb, vegetable oil, sugar, spices, tomato powder, lemon zest, acidity regulator e262, flavouring. Allergens: none
A real barbecue favourite. Chunks of lean lamb leg in a delicate mint marinade.
This marinade is gluten free and contains no artificial additives - just herbs, oil and seasonings.
Each minted lamb kebab is 140g minimum.
£17.85/kg
ingredients: min 85% lamb, vegetable oil, salt, peppermint, sugar, spices, spinach, acidity regulator e262, flavouring. Allergens: none
Finest Saddlescombe Farm lamb shoulder minced and seasoned with a combination of apricot and rosemary.
We make and link all our sausages by hand at our butchery. These lamb and apricot sausages are great for a summer barbecue. The hint of sweetness from the chopped apricot provides a perfect counterbalance to the flavour of the lamb shoulder.
These sausages are gluten free. They are sold in multiples of 6. Each pack weighs 450g minimum.
£10.50/kg
Ingredients: Min 90% lamb. Salt, Chopped Apricots, Rosemary, Potato Starch, Rice Flour, Preservative: E223, Dextrose, Stabiliser E450, E451, Sodium Citrate E331, Spice Extracts, Herb Extract. Allergens: SO2
Whole or half leg of 3-week aged pasture-fed mutton.
This is a stunning traditional roasting joint. Slow roast with winter vegetables, garlic, wine and seasoning until tender. Serve with potatoes, winter greens and a rich gravy.
Choose from a whole or half leg, on the bone.
£14/kg
Whole or half shoulder of 3-week aged mutton.
The ultimate slow-roast joint for a winters day. Season and place in an oven tray with wine, stock, winter vegetables and garlic. Cover and cook low and slow for as many hours as you can wait. 6 or 7 hours is ideal. Serve with a rich creamy mash and a glass of red wine or ruby red ale.
Choose from half or whole shoulder, bone-in
£11/kg
Mutton loin chops.
Cut from our 3-week aged pedigree Portland or Black Welsh Mountain mutton these chops are full of flavour and ideal for a luxurious casserole or hotpot.
Sold individually. Each chop is a minimum of 200g
£20/kg
Stunning rich, dark chunks of diced mutton.
Once you've made a curry with this there's no going back. The flavour of our 3-week aged mutton is complex, intense and earthy. Perfect for an aromatic curry or a deeply flavoured mutton stew.
Choose from 500g or 1kg serving sizes
£19/kg
Rich, dark minced mutton. Use this to make a shepherds pie with a difference, or mix with lamb mince to create a gentler flavoured dish.
Mutton mince is sold in 500g and 1kg portions.
£13/kg
5kg of marbled, tender, and richly flavoured pasture-fed beef. All the beef within this selection is dry-aged by us for 35 days before being butchered and packaged for delivery to your door. The selection includes a range of roasting and slow-cooking joints as well as prime steaks, lean mince and our hand-made sea-salt and cracked black pepper steak burgers.
Photo is for illustration only and does not show full contents of featured box
5kg grass fed beef selection box contents (Minimum 5kg selection. individual weights and sizes are approximate and may vary):
*Steak burger ingredients: Min 90% dry-aged beef, salt, pepper, preservative e223. Allergens: SO2
A 10kg selection of stunningly flavoured Sussex-farmed pasture-fed beef. Dry-aged on the bone for 35-days before being carefully prepared and packaged by our butchers. This family-sized selection includes a range of roasting cuts and prime steaks as well as the best quality lean mince, braising steak and our hand-made sea-salt and cracked black pepper steak burgers.
(individual weights and sizes are approximate):
Photo is for illustration only and does not show full contents of featured box
*Steak burger ingredients: Min 90% dry-aged beef, salt, pepper, preservative e223. Allergens: SO2
A 3kg selection of the best steak money can buy. This beef comes from slow-maturing 100% grass-fed cattle and is dry-aged on the bone by us for 35 days in order to allow the flavour to develop and the meat to tenderise. Your selection will include individually packaged sirloin, fillet, ribeye and rump steak.
Photo is for illustration only and does not show full contents of featured box.
3kg grass-fed ultimate steak selection box contents (3kg minimum weight. Individual weights and sizes are approximate and may vary):
The ultimate steak burger!
We hand-make all our steak burgers using ground chuck steak and steak trimmings. This gives them the perfect balance between tender lean meat and the natural fats required to make a moist and well-flavoured burger. To season our burgers we simply add sea salt and cracked black pepper - we think good beef should speak for itself.
All burgers are 6oz.
£2 each / £11.76 kg
Ingredients: Min 90% dry-aged beef, salt, pepper, preservative e223. Allergens: SO2
The ultimate everyday product.
Take a pack of mince from the freezer and make a midweek chilli, lasagne or even some hand-made burgers. Because we dry-age all our beef our mince has all the rich flavour of any of our prime cuts of grass-fed beef. Just because its a good-value day-to-day staple doesn't mean it can't be every bit as good quality as any cut of beef!
Available in 500g or 1kg portions
£9.50/kg
Chunks of the best lean diced beef for casseroles, stews, stroganoff, and pies. All our braising steak is cut from our grass fed 35day aged beef. we use only the prime muscles in the forequarter and always trim excess fat and sinew. Perfect to slow cook for a warming chunky casserole.
Choose from 500g or 1kg portions.
£12.50/kg
Slices of well marbled chuck steak. Cut from the shoulder this muscle is loosely textured and has a good amount of fat running throughout - giving it an incredible flavour and surprising tenderness.
Chuck steak makes an excellent value braising cut as well as being the ideal base-meat to choose if you're a burger perfectionist looking to mince your own beef and make the ultimate hand-made burger.
Available in 500g and 1kg portions.
£11/kg
Shin of beef cut in discs and left on the bone. low cook these rounds of shin whole with some winter vegetables and red wine to create a luxurious casserole. The marrow in the bones will combine with the natural gelatin in the shin to create a smooth and intensively rich gravy.
sold as whole rounds in portions of 500g or 1kg
£10/kg
Grass-fed beef short ribs, dry-aged for 35 days.
Often known as Jacob's Ladder this good value cut is packed full of flavour. Short ribs are ideal for long slow cooking so the meat falls from the bone. They're also fantastic finished on a hot bbq and served with a sticky bbq marinade.
Choose from 2, 4 or 5 bone racks of ribs
£11.50/kg
Create an exquisitely rich stew with chunks of grass-fed beef shin. The gelatin in the shin breaks down with long slow cooking to give the dish a velvety smooth texture and deeply complex meaty flavour. Fantastic on a winter's day with a glass of red wine.
Choose from 500g or 1kg portions either diced or left as whole slices
£11/kg
Rolled brisket of beef. Think of this joint as being the beef equivalent of pork belly; loads of flavour richly marbled and best suited to long slow cooking. Set aside a few hours to pot roast this joint with some root vegetables for a warming winter hot-pot. Alternatively it is fantastic left as a flat cut of meat and hot-smoked for several hours on the BBQ.
Available as a 1kg, 1.5kg, 2kg, 2.5kg or 3kg joint.
Choose from rolled (for pot roasting), or flat (for barbecuing and hot-smoking)
£12/kg
Home-cured salt beef made from rolled brisket. We make and cure all our salt beef at Garlic Wood using a unique blend of pickling spices to give a delicate aromatic flavour.
gently boil a salt beef joint in water alongside carrots, onions and a bay leaf or two for a delicious alternative to a traditional roast dinner. This joint is also perfect shredded and served with mustard and pickles - either hot or cold.
Sold uncooked in 1.5 or 2kg joints.
£12/kg
Rolled silverside joint. A good value, lean and well flavoured joint ideal for slow roasting, braising or pot-roasting.
Choose from a 1kg, 1.5kg, 2kg, 2.5kg or 3kg joint
£13/kg
Rolled rump of 35-day aged grass-fed beef.
Try this joint for a Sunday roast with a difference. The full flavour and tenderness of the rump means it is usually served as a steak, but it makes a fantastic roasting joint as well. That extra tenderness means it can be quick-roasted at a high temperature to give an intensely flavoured and tender rare roast.
Choose from 1kg, 1.5kg, 2kg or 2.5kg joint sizes
£22/kg
The classic Sunday roast joint. Our topside is aged on the bone for 35days before butchery so has the flavour and tenderness to allow it to be served beautifully pink. With a herb and mustard crust, crisp roasties and a towering Yorkshire pudding this joint will make the perfect roast dinner.
Choose from 1kg, 1.5kg, 2kg 2.5kg or 3kg joints
£15/kg
Rolled loin of grass-fed beef. Dry-aged on the bone for 35 days before being expertly cut and packed by our team of butchers.
Choose from 1, 2, 3 or 4kg joint size
£32/kg
Boneless rolled rib of grass-fed and dry-aged beef. Ribeye steak wrapped in its'cap' of natural fat.
Cover the outer fat in a crust of salt, pepper, flour and mustard before searing and then roasting in a hot oven.
Choose from 1kg, 2kg, 3kg and 4kg joint size
£30/kg
In our opinion this is the king of roasting joints. Nothing beats the sight of a stunning rib of beef being placed at the centre of the table for a gathering of friends and family. The combination of tender, marbled, roasted ribeye steak and the incredible flavour of the surrounding 'cap' meat makes this the ultimate roast beef cut.
Choose from a 1, 2, 3, 4 or 5-bone forerib roasting joint. All joints are chined and tied ready to roast.
£24/kg
Wing-rib joint from the rib end of the sirloin. This cut makes a luxurious roasting joint with the tenderness of sirloin steak and the added flavour provided by roasting on the bone. A one-bone rib will feed 1-3 people and a 2-bone rib will feed 3-5.
Cut as a minimum 1.3kg 1-bone or a 2.8kg minimum 2-bone roasting joint, chined and ready to roast.
£31/kg
Bavette Steak is a little-known cut that packs a huge flavour. Seasoned, seared and served rare before being cut across the grain it makes an uniquely rich flavoured and textured steak. It's also versatile enough to be marinaded and slow cooked, as well as being the key ingredient in traditional Cornish Pasty recipes.
Cut in 8, 10 and 12oz portions
£18/kg
Of all the steaks a good rump steak is probably the most flavoursome. By selecting only the finest slow-maturing grass-fed beef and then hanging our beef for a minimum of 35 days we ensure that our rump steak is tender and full of flavour. perfect served as a steak, diced for a stir fry, or cubed to make a luxuriously tender braising steak.
Choose from 8, 10 and 12 oz steaks
£22/kg
Put simply a Cote de Boeuf is a rib-eye steak on the bone. This thick cut-steak is given extra flavour by being left attached to the rib bone. It can be cooked on the BBQ or seasoned and seared in a pan before being finished in a hot oven. After being left to rest it makes a stunning sharing steak to feed 2 hungry people.
Our Cote de Boeuf are cut to a minimum 1kg weight (serves 2-3 people)
£33/kg
Marbled ribeye steak from the forerib muscle of our grass-fed and dry-aged beef. The ribeye has more fat around and through the muscle than the other steaks, making it moist and full of flavour. This fat makes it ideally suited to cooking to medium or medium-well, or cut extra thick and cooked on the BBQ so that the outside is charred and crispy.
Choose from 8, 10 or 12oz steaks
£36/kg
Sirloin steaks cut from the loin of our dry-aged and grass fed beef. Sirloin is a tender and well flavoured steak with a layer of creamy white fat.
Choose from 8, 10 or 12oz steaks
£34/kg
A whole fillet of stunning dry-aged grass-fed beef. This joint will make an amazing centrepiece Beef Wellington or carved for the ultimate roast beef dinner.
Our whole fillets are cut to a size of 2.5kg, with the tail trimmed. Serves 10-12
£55/kg
Cut from the centre of a fillet of dry-aged grass-fed beef. This joint is perfect for roasting whole and sharing, making Beef Wellington, or for cutting your own steaks to the exact size you require.
Choose from 1kg (serves 5-6) or 1.5kg (serves 7-9) cuts.
£55/kg
An indulgent cut of the finest chateaubriand of grass-fed and 35-day dry-aged beef. Perfect to roast and share. Season, pan-sear and roast in the oven before bringing to the table whole. Carve and serve with crisp chunky chips and a simple salad.
Cut as a 1.2kg single piece (serves 2-3 people as a sharing steak)
£55/kg
Tender, flavoursome and marbled fillet steaks individually cut from grass-fed dry-aged beef
Salt and pepper to season and a couple of minutes in a searing hot pan is all you'll need for an unforgettably indulgent steak.
Choose from 6, 8, 10 and 12oz steak size.
£55/kg
Grass-fed beef marrow bones, cut to size and perfect for making proper beef stock or a nutritious bone broth,
Marrow bones are sold as individual pieces charged at £1.75 each. Size varies.
Average £2/kg
Chicken carcasses. Perfect as a base for soups, for making proper stock, and for a simple nutritious bone-broth.
Sold individually. £1 each
Full-day pork or lamb butchery course. Choose from the range of available dates or select the 'undated voucher' option to receive a gift certificate valid for 12months from date of purchase.
Our full-day butchery course offers an expertly tutored introduction to the art and skill of traditional butchery. Group size is restricted to 4 so that all guests are fully involved at all times - there's no better way to learn than by getting hands-on! After a hearty breakfast attendees will spend the day with our butcher as you break down a body of lamb or pork into 'primal' cuts and then into a range of retail cuts such as joints, steaks and chops. All guests will take home a selection of their produce so you can show off your new skills to friends and family!
The lamb you will butcher is farmed on the South Downs at the stunning National Trust-owned Saddlescombe Farm and our free-range pork comes from a small farm set at the foot of the Downs. Guests are given the chance to work with the best locally farmed produce and every aspect of your tuition is linked back to our belief in the two fundamental principles of respect for the produce and pride in the skills of the job. Attendees will leave our butchery course with new-found skills and knowledge as well as the enthusiasm to put them into practice.
A 5kg selection of stunning pasture-fed English lamb. Our lamb is reared by farmers Camilla and Roly Puzey on the National Trust-owned Saddlescombe Farm in the heart of the South Downs National Park. The lamb is free to roam and graze the wildflower-rich meadows of this unique habitat giving the meat a delicate sweetness.
This box contains a mixture of roasting joints, chops, diced and minced lamb. We age all our lamb for at least 1 week prior to butchery to allow the flavour and tenderness to develop fully.
Photo is for illustration only and does not show full contents of featured box.
5 kg pasture-fed lamb selection box contents (minimum 5kg total box weight. Individual item weights and sizes are approximate):
5 kg free-range pork selection box contents (individual weights and sizes are approximate):
Half-day sausage-making course held at our cutting room on the Knepp Castle Estate in West Sussex. Choose from the range of available dates or select the 'undated voucher' option to receive a gift certificate valid for 12months from date of purchase.
Attendees on our small-group courses will be given a hands-on introduction to the skills and techniques of sausage-making. With expert guidance from your course instructor every attendee will make a batch of traditional hand-made sausages from scratch using locally farmed free-range pork and our huge selection of herbs and spices. You'll finish the day by learning the art of linking and head home with around 5kg of sausages to enjoy.
Our course is designed for anyone with an interest in food and cooking. All the sausages are made with 100% natural ingredients and without any chemical preservatives or additives to ensure the process is as true to the traditional art of sausage-making as possible. Our course will ensure attendees leave with a new-found skill and the enthusiasm to put that skill into practice.
Undated gift certificate valid for 12 months from date of purchase. Choose from a full day butchery course or our half-day sausage-making course. All courses are held in our cutting room on the beautiful Knepp Castle estate in West Sussex.
A gift certificate will be posted to you at the address supplied on your order. Once the recipient has their gift voucher all they need to do is check our website for details of upcoming courses and drop us an email asking to book onto their preferred date. We will then confirm the booking and send them full course details.
For full details of what you can expect on the day follow the link to our butchery course page.
100% cotton tea-towel featuring the 'beef cuts' design by Steyning-based artist Polly Finch.
Polly exhibited her artwork with us in our butchery and we loved work so much we asked her to create a bespoke design for Garlic Wood using her unique paper-cut technique. The result was the stunning 'beef-cuts' image featured on this tea-towel. These tea-towels are only available from Garlic Wood and make a truly unique and practical gift.
