Not a turkey person? Our Christmas beef is a fine alternative. We select it in November so it’s properly aged and at its best for the big day.
Our butchers take real pride in their craft, and they’ve prepared some special cuts for the occasion: French-trimmed loin of Scottish Borders lamb, and a rib roast dry aged for over 27 days that carves beautifully.
Whichever joint you choose, ask us how to cook and carve it. We’re always happy to share our advice.
