Size and Cooking Guides

Classic Texas BBQ Beef Brisket: The Heart and Soul of Texas Barbecue Few dishes are as iconic as Texas-style beef brisket. With its deep smoky fla...

  This is our favourite method to cook the perfect steak. Ideal for cooking thick cut T-Bone steaks (at least 1kg+) and Cote De Boeuf.   Reverse s...

The Traditional Cut Behind Great Pulled Pork When it comes to authentic low-and-slow barbecue, few cuts have earned the legendary status of the Bos...

Forget bland flavourless pork chops. Here's an easy guide to cooking them perfectly leaving you with juicy, tender pork and packing a serious flavour punch!

  Free Range Goose Our free range geese grow alongside our turkeys, they are reared slowly with access to natural vegetation in Randalstown. When y...

 Our free range turkeys are grown for us using traditional farming methods in Randalstown, where they are allowed to roam freely in outdoor pasture...

Take your turkey out of the fridge 2 hours before cooking to allow to come to room temperature.  Set your oven to 200C/180C fan/gas 5. For accur...

Our grass fed lamb is sourced from our trusted farmer Trevor who rears Hampshire Downs that roam freely on open pasture, grazing on natural growing...

Dry cure gammon joints are cured by us, and available exclusively from us, made to our own special recipe  To produce it we select the best pigs fr...

This is our guide to cooking bigger lamb joints, here we give you easy to follow instructions for perfectly roasted, delicately flavoured lamb no matter the cut and how to slow cook the same joints to give a more rich and umptuous result.