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Recipie basics

We always receive many questions on how to cook a certain cut of meat or how to prepare a specific meal. This section is intended for someone just starting out or who needs a little reminder on cooking time. There are endless possibilities to cooking meat dishes with every part of the animal, our aim is to make it as simple as possible, dissolve the fear and nourish your imagination to cater to your tastes.

Holiday  Favourites

Prime Rib

Low and Slow

Osso Bucco


Pulled Pork

Lamb Roast

Gammon Ham


Green Ham

Beef stew

(Oxtail, Cheeks, Blade)

Our Specialties

Lamb Shanks

Marinated Flank Steak

Corned Beef

Flat Chicken

Porchetta Roast

Roast Pork Hock

(Berliner Eisbein/ Schweinshaxe)

Bacon Wrapped Tenderloin

Going Big

1" Steak

Rotissarie Pig/Lamb

2"+ Steak

Tomahawk Steak

Pork Chop


Veal Liver

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