Classic Winter Cuts
Winter is the season of short days and long nights. Christmas feels like a distant memory and we crave the comfort of simple, shared, slow-cooked seasonal food - rich, sustaining and packed with flavour. Classic winter cuts are perfect for sticking in the oven and leaving to their own devices while we get on with other things. As the day draws to an end the house is filled with the aroma of a slow-cooked shoulder of lamb, or a full-bodied beef casserole.
We are lucky to surrounded by some of the very best seasonal produce. Whether its a shoulder of Saddlescombe Farm lamb or mutton, a braised haunch of Knepp Estate venison or a simple slow cooked shin of grass-fed beef we have the perfect warming winter cut.
6 venison, bay and juniper sausages made using prime cuts of Knepp Estate fallow venison
Rich, lean and tender chunks of venison. Perfect for casseroles, hotpots & game pies
£9.50 – £19.00
Lean and flavoursome haunch of 14-day aged Knepp Estate Wild-Range Venison
£39.00 – £65.00
oven ready wild mallard. Dark, richly flavoured game bird - perfect for a winter roast
Wild pheasant. Prepared and oven ready for simple roasting or for a hearty pot-roast
delicately flavoured wild partridge. Season and roast for a simple seasonal meal
Cider, honey and juniper cured gammon hock. Ideal for terrines, soups as well as roasting and boiling
Bone-in half or whole shoulder of lamb from Saddlescombe Farm in the heart of the South Downs
£13.20 – £26.40
Centre-piece lamb shoulder 'cushion' joint
Individual meaty lamb shanks
Succulent and intensely flavoured beef short ribs. Slow cook and enjoy with a rich sticky marinade
£6.90 – £20.70
Grass-fed brisket joint cured in our house-blend of aromatic pickling spices
£18.00 – £24.00
Classic Sunday-roast beef topside joint. 35-day dry aged for flavour and tenderness.
£15.00 – £45.00
Grass-fed beef bones. Perfect for making stock and bone broth
fresh free-range chicken carcasses. Ideal as a base for stocks, soups and for a healthy bone broth.