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BEEF
BEEF
BEEF
BEEF
Our meat is not your usual fare. From field to fork, everything has been done to make sure it’s not just better meat, but the very best. That means the strict use of small, traditional farms and outdoor reared flocks and herds reared to their full potential on lush pastures, and the crafting of all produce on the butcher’s block by hand for the perfect finish. With this provenance, our meat boasts the character and flavour that made British husbandry the envy of the world, and our farmers acclaimed restaurant suppliers.
Our meat is not your usual fare. From field to fork, everything has been done to make sure it’s not just better meat, but the very best. That means the strict use of small, traditional farms and outdoor reared flocks and herds reared to their full potential on lush pastures, and the crafting of all produce on the butcher’s block by hand for the perfect finish. With this provenance, our meat boasts the character and flavour that made British husbandry the envy of the world, and our farmers acclaimed restaurant suppliers.
+254 (0) 700 942 942
LAMB
Our tasty lamb comes from farmers in Laikipia. The lamb is grass fed and grown to reach maturity naturally. In much the same way as the cattle, the sheep benefit the co-habiting wildlife. Their grazing on various grasses and legumes contributes to the delicious taste and flavour. The lamb is aged for a minimum of 5 days before being packed for distribution.
Butterflied Leg of Lamb
A deboned leg of lamb, it is one of the quickest and easiest ways to roast or grill a larger joint of meat.
Butterflied Leg of Lamb
Shoulder of Lamb
A fattier cut, this is best slowly roasted at a lower temperature for flavoursome, succulent meat, that should fall apart to the touch.
Rolled Shoulder of Lamb
Lamb Breast
One of the most inexpensive cuts of lamb but full of flavour thanks to plenty of fat, most of which cooks out during long, slow cooking.
Lamb Breast
Leg Chops
Cut from one of the most tender parts of the lamb perfect for a delicious, easy supper; best served slightly pink.
Leg Chops
Mince
Lamb mince is full of flavour and the higher fat content makes it perfect for burgers.
Lamb Mince
Lamb Necks
A very tasty cut for the barbeque or braising for the adventurous palate! With a little love and coaxing, you can transform it into the most flavourful, buttery, and fork-tender piece of meat.
Lamb Neck
Lamb Neck
Lamb Shank & Knuckle
Lamb shanks and knuckles are best slow cooked for wonderful flavour from the bone and pull-apart tenderness. The shank comes from the hindquarter while the knuckle comes from the forequarter.
Lamb Shank & Knuckle
Lamb Rack
Ideal as a smaller roasting joint and is a visually impressive dish.
Standard Lamb Rack
Lamb Breast
Lamb loin chops look like small T-bone steaks, with the lamb loin on one side and the small fillet on the other. Loin chops are cut from the saddle of the lamb and are very tender.
Loin Chops
Shoulder Chops
Lamb Shoulder Chops are naturally more flavourful and best cooked over coals.
Shoulder Chops
Lamb Dice
Cut from the shoulders and shin, our diced lamb is extremely versatile and works perfectly for both long, slow cooking or quick cooking on the barbeque. The dice boasts deep flavour and a tender texture.
Lamb Dice
Lamb Kidney
Just kidneys… best used in steak and kidney pie or at breakfast, for the meat lovers out there.
Lamb Kidney
Lamb Kidney
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