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Entertaining – Dinner Parties

If you are entertaining and need some help and advice regarding meat options please do call in for a chat.

Not only can we provide helpful advice on: –

  • Quantity / portion size
  • Suitable cuts
  • How to cook / serve or carve

Popular choices…

  • French Trimmed Rib of Beef
  • Lamb Shanks
  • Boned Shoulders of Lamb
  • Lamb Noisettes
  • Fillet Steak
  • Crown of Pork

Fillet of Steak

Fillet steak – our well hung extremely tender fillet steak is a real treat – takes seconds to cook and can be cut and prepared to your specifications.

Crown of Pork

A Crown of Pork comprises pork chops not cut all the way through and formed in to a circle and tied together with stuffing in the centre.

For the Stuffing: –

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup diced celery
  • 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
  • 1/4 cup chopped dried cranberries, optional
  • 1/4 cup brown sugar
  • 1/4 cup hot water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
  • 4 cups toasted bread cubes

Heat butter in a large pan over low heat; add the onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes.

Remove from heat; stir in

  • brown sugar
  • hot water
  • lemon juice
  • salt
  • sage or chicken seasoning
  • and bread cubes

Place Pork Crown in a roasting tin. Fill the crown with stuffing, heaping in center.

Cover stuffing with foil to prevent drying out and wrap ends of each bone with a small piece of foil.

Roast at 325°c for 3 to 4 hours, or until the meat registers about 175°f on a meat thermometer. Remove foil.

Optional, decorate tips with paper frills. Serves 8.


Beef Swiss Roll Style

Spatchcock Chicken

Beef Swiss Roll Style