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Exceptional local lamb
adding a sage leaf or two to delicately flavour
We dry-aged our lambs for a minimum of two weeks before we cut them into a selection of joints and chops
Pasture-fed on a small Suffolk farm
This helps to ensure our lamb is tender and full of flavour
Grass-Fed T Bone Steak Weight:1 x 550-600g Exceptional local lambIconic steak, great over flame or in a hot pan Otherwise known as 'Porterhouse' Great marbling and rich flavour Our wonderful beef is heritage breed and is grazed exclusively on lush Suffolk pasture at one of our small, trusted local farms. We then dry age the whole sirloins, with the fillet attached, for a minimum of 4 8 weeks to enhance the flavour and texture of this outstanding beef. A T bone consists of fillet (a small underworked muscle with
US$ 1749.50
US$ 1649.50
US$ 27.00
US$ 35.10
