Chicken, lamb and beef in one balanced box, enough for five or six family meals. Cut to order the morning it goes out. • Medium Whole Chicken (1 unit) • Chicken Breast (1 kg) • Mixed-Cut Lamb on the Bone (1 kg) • Beef Mince (500 g) • Diced Beef (500 g) • Sliced Top Side Fillets (500 g)
Six chicken cuts in one box, from a whole bird to wings and drumsticks. Enough variety for a week of different meals. • Medium Whole Chicken (1 unit) • Chicken Breast (1 kg) • Boneless & Skinless Chicken Thighs (1 kg) • Chicken Wings (1kg) • Chicken Drumsticks (1kg) • Chicken Niblets (1kg)
Lamb and beef together, mixing bone-in cuts for slow cooking with mince and diced meat for quick weeknight dinners. • Mixed-Cut Lamb on the Bone (1 kg) • Lamb Mince (500 g) • Diced Beef (500 g) • Lamb Back Chops 5 pieces (1kg) • Beef Mince (500g)
Built for the grill. Chops, shish, marinated wings and merguez, all cut and seasoned ready for the coals. • Lamb Chops (1kg) • Signature Chicken Shish from breast (1kg) • Signature Marinated Chicken Wings (1 kg) • Lamb Shish (1kg) • Merguez Sausage (500g)
Boneless skinless thigh fillets. Darker and more forgiving than breast, so they stay juicy through roasting, grilling or a slow curry.
Whole legs with the skin on, thigh and drumstick together. The cheapest way to feed a family properly and the best cut for a tray bake or a rice dish.
Drumsticks with skin on. Marinate overnight, roast hot, and they come out crisp outside and soft at the bone. Popular for parties and school lunches.
Plain wings, unmarinated, so you season them your way. Good for frying, grilling or baking with a dry rub.
A medium bird for Sunday roasting, or joint it yourself and get two meals plus a stockpot out of one chicken.
Breast pieces already in a tikka marinade. Thread onto skewers and grill, or bake on a tray for wraps and rice plates.
Skinless boneless breast fillets. The lean cut for grilling, slicing into salads or cooking quickly on a weeknight.
Breast cut into even cubes so the curry, stir fry or skewer work is already done. Cooks in minutes.
The small wing joints, cheap and made for a hot oven. Marinate them heavily and serve as a starter or a snack.
A mix of bone-in cuts for stock, stew and slow cooking. The bones are where the body in a broth comes from.
The tenderest cut on the animal, lean and fine grained. Sear it hot and briefly, and rest it before slicing.
Lean fillets sliced from the topside. Quick to pan fry, and the cut to reach for when you want beef without much fat.
Bone-in ribs for a low oven or the barbecue. Give them time and the meat comes away from the bone on its own.
Sirloin with a strip of fat along the edge that bastes the steak as it cooks. Hot pan, short time, proper rest.
Sirloin one side of the bone, fillet the other, so you get two textures in one steak. Best cooked over high heat.
Brisket rewards patience. Six hours low and slow turns a tough cut into something you can pull apart with a fork.
Well marbled, so it stays rich even when cooked past rare. The fat running through it is what makes the flavour.
Boneless beef cut into even cubes for stews, curries and skewers. Braise it long enough and it goes soft without drying.
Oxtail is all collagen and slow cooking. Four hours in the pot and you get a sauce that sets when it cools.
More chew and more flavour than sirloin, and cheaper for it. Slice it across the grain after resting.
Freshly minced beef for kofte, bolognese, keema and burgers. Nothing added, so it browns properly rather than steaming.
A working muscle, which means flavour and connective tissue. Made for the slow cooker rather than the frying pan.
Shank is tough until it is not. Three hours of gentle simmering and the tissue melts into the sauce.
Loin chops on the bone with a good eye of meat and a rim of fat. Grill them hard and fast, and season simply.
Neck cut into rings on the bone, the cut butchers keep for themselves. Slow cook it and it gives more flavour than any leg.
Spiced lamb sausage with harissa and cumin. Grill until the skin blisters and serve with flatbread.
Whole shanks for braising. Two and a half hours in the oven with stock and the meat sits on the bone waiting.
Fatty, cheap and excellent on a barbecue. Salt them well and let the fat crisp before turning.
Freshly minced lamb for kofte, moussaka and kebabs. Coarse enough to hold together on a skewer.
Chops cut thick so they can take real heat without drying. A kilo is roughly eight to ten pieces.
Shoulder is the roasting joint for a crowd. Cook it long and low and it carves with a spoon.
Boneless lamb cubed for curry, tagine and skewers. No bone to work around, no trimming needed.
A leg for roasting whole. Studded with garlic and cooked pink in the middle, it is the centrepiece cut.
Mixed mutton cuts on the bone. Stronger tasting than lamb and better suited to a long curry than a quick roast.
An assortment of bone-in lamb pieces, cut for stews and curries where the bones do half the work.
Kuyruk yagi, rendered in the pan before the meat goes in. A small piece changes how a whole dish tastes.
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