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mustard or marmalade glaze for a classic finish
lamb shoulder makes an easy-to-carve roasting joint without sacrificing any of the flavour that makes shoulder such a favourite
giving it a subtle smokiness that complements the natural flavour of the meat
each joint is carefully prepared and left untrimmed to allow the fat to protect and baste the beef as it cooks
each tomahawk weighs approximately 1
Dry-Aged Beef Sirloin Steak ROASTS AND STEWS mustard or marmalade glaze forCut from the loin, beef sirloin steak offers the ideal balance of tenderness, marbling and deep beef flavour. A natural fat cap and light marbling throughout the muscle give the steak its richness, while helping it remain tender during cooking. Sourced from grass fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each sirloin is dry aged for a minimum of 28 days. This ageing process allows
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