{"title":"The Range","description":"\u003cp\u003eEvery cut you can choose for your box, from our native-breed farms.\u003c\/p\u003e","products":[{"product_id":"bee0104-beef-mince","title":"Beef Mince","description":"\u003cp\u003eModerate fat ratio and dry aged our grass fed beef mince is the best there is. Our slow grown beef cattle develop remarkable flavour over time. This creates a richer darker colour and more complexity to the taste of our grass fed mince. The ultimate versatile classic, this staple can be used for so many things that its hard to imagine not having some at all times. Our mince is made from a combination of many cuts of our beef resulting in a perfect balance of meat and fat. This is mince as it should be.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 3 packs of 405g · serves 6–8\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For the best cottage pie brown your beef mince in a casserole dish. Remove the mince and add on a high heat diced carrots and caramelise them. Lower the heat and add diced onion and celery and sweat out.\n\nAdd in this order, and cook out individually, 1 tablespoon white flour, Tomato paste, soy sauce, Worcestershire sauce and red wine.\n\nFinally add some good beef stock cover with a lid and add to a 170°C Oven for 2 hours. Add to a deep ceramic dish cover with mash potato and top with cheddar cheese and put back back in the oven for 45 mins.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797391688,"sku":"BEE0104","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-beef-mince-3315127_d562ee0d-373d-45de-bdf8-e95009b3161e.jpg?v=1791294876"},{"product_id":"bee0116-beef-ribeye-steak","title":"Beef Ribeye Steak","description":"\u003cp\u003eThe juiciest and most perfectly formed steak. Ribeye is a classic of steakhouses everywhere, packed full of flavour and a fat ratio to dream of. Ribeye is made of primarily of the longissimus dorsi muscle. This tender and flavoursome muscle runs the upper length of the back. The no brainer steak and the best steak for the pan, our grass fed ribeyes have the perfect balanced marbling internal fat eye of the ribeye helps keep the whole steak juicy. Our native breeds slow growth and active life creates the most perfect rich deep flavour and buttery texture that is perfected with our dry ageing process. Cook our grass fed ribeye steak hot and baste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 2 steaks (190g each) · serves 2\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Firstly place your cast iron skillet on a medium high heat. Give the skillet 3 minutes to heat or until very hot. Meanwhile dry and season your dry aged ribeye steak well with salt and pepper. lightly oil the pan with a high smoke point oil.\n\nAdd the steak to the pan laying away from you. Cook for 2 minutes either side for perfect medium rare\n\nlower the heat and add thyme, garlic and butter and baste well for added flavouring. rest the steak for 5 mins in a lukewarm place for the ideal tender and juicy steak.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797424456,"sku":"BEE0116","price":12.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-beef-ribeye-steak-7277029_f77fe784-6c54-44c2-820e-2bcea5965c2d.webp?v=1791294874"},{"product_id":"bee0163-beef-brisket","title":"Beef Brisket","description":"\u003cp\u003eThe iconic American barbecue and maker of a great hotpot, brisket is a chuck it in and leave it supper staple. Great fat covering and long fibres mean that brisket is one of the easiest cuts to cook. Your only error will be not giving enough time, cook your brisket low and very slow under a braise and your guaranteed a superb fall apart meat. One of the great comfort food suppers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 1.2kg · serves 4–6\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Start by dusting the outside of your brisket in plain flour and sea salt.\n\nPreheat a cast iron casserole dish on a medium high heat. Add some oil and sear well your brisket all around. Your want to aim for a good deep colour.\n\nRemove the brisket and lower the heat on the pan. Add diced onion, carrots and celery and sweat down then add some tomato paste, cook this out, and then some Worcester sauce. Add a generous glug of red wine before evaporating the alcohol and adding some good beef stock. Throw in a good handful of thyme, bay and rosemary.\n\nPlace your brisket back in the dish (aim for it to be 2\/3rd submerged) ,cover with a lid, and add to a 170°C oven.\n\ncook for 4 or 5 hours turning your brisket occasionally.\n\nRemove from the oven and rest well for an hour. Take out the brisket, reduce the sauce if needed, and carve.\n\nServe with horseradish sauce or a salsa verde for a fresh kick\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797457224,"sku":"BEE0163","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/eat-telfit-WEB-0313_b07a1de5-cde3-4d21-b10f-aa0cb0f1187b.jpg?v=1791294875"},{"product_id":"chi0067-chicken-breast-skin-on","title":"Chicken Breast Skin On","description":"\u003cp\u003eChicken breast with the skin on is packed with flavour from the skin and when pan fried makes one of the simplest meals. These free range chicken have smaller breasts as they have plentiful exercise and a natural life and this results in a far superior texture and taste to commercially reared chickens. The difference is stark.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 breasts (190g each) · serves 4\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For the perfect pan roasted chicken breast, start by heating a skillet over a medium high heat and preheating your oven to 180°C.\n\nDry your chicken breast well with a paper towel and season well on the skin side with salt and pepper.\n\nAdd a little oil to the pan and place the breast skin side down in the pan. Press the chicken breast down into the pan to ensure good contact.\n\nLeave to cook like this for 4 or 5 minutes till the skin is a perfect golden brown.\n\nSeason the other side of the breast and flip so it is skin side up and immediately put in the oven to roast for at least 8 minutes.\n\nCheck the internal temperature with a probe it must be at least 72°C when you remove from the oven.\n\nRemove the breast from the pan and allow to rest for at least 10 minutes before serving.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797489992,"sku":"CHI0067","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/chicken-breast-skin-on.webp?v=1791294874"},{"product_id":"chi0298-whole-chicken","title":"Whole Chicken","description":"\u003cp\u003eWhole free range chickens with the giblets. The thicker yellow skin, that is the sign of a healthy chicken, is the secret to getting a great crispy outside. This is real chicken as it really should be. Our slow grown chickens are given the time to develop and this creates the perfect bird for a great Sunday roast or a delicious casserole for a comforting winter meal. Chicken like this is extremely rare nowadays and we are extremely proud to source the very finest chicken we think the UK has to offer. Free range, we think, is a massively overused term and we want to show the difference between what people call free range, and what we call really free range. Try this and you'll see this is nothing like any supermarket chicken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 whole bird (2.15kg) · serves 4–6\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Preheat your oven to 160°C.\n\nTake the whole chicken and pat it dry with paper towels for a crispier skin.\n\nRub the chicken all over with olive oil. Season generously inside and out with sea salt and black pepper.\n\nStuff the cavity with a halved lemon and a few sprigs of fresh thyme and rosemary.\n\nPre heat a skillet on a medium heat, add some olive oil and place the chicken in the pan breast side up. cook for 4-5 minutes over this medium heat aiming to cook the legs, you can tip the chicken onto each leg as you do.\n\nThis helps give you an even cook.\n\nRoast in the preheated oven for about 25 minutes per 500 grams, plus an additional 25 minutes.\n\nThe chicken is done when the juices run clear when you pierce the thigh and the internal temperature at the thickest part of the thigh is 75°C.\n\nLet the chicken rest for about 25 minutes whilst turning up the oven to 220°C to cirsp up the skin for around 6 minutes.\n\nNow carve.\n\nthe Pan juices will make an amazing gravy.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797588296,"sku":"CHI0298","price":14.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/whole-chicken.webp?v=1791294874"},{"product_id":"lam0136-lamb-chops","title":"Lamb Chops","description":"\u003cp\u003eCut from the lower loin, these lamb chops are one of the great suppers. With a great grabbing bone, tender meat and delicate flavour. Lamb chops are taken from the lower loin cut between the bones. Wonderful crispy fat running down the back of the chop bastes the meat ensuring it keeps all its juices. Tender meat. Delicious with mint jelly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4–6 chops (2 packs of 2–3) · serves 2–3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Take your grass fed lamb chops out the fridge and allow to come up to room temperature before drying and seasoning well with salt and pepper.\n\nTake a good skillet and place on a medium high heat till medium hot. Lightly oil the pan and place the chops fat side down in the pan and increase the heat to render and caramelise the fat.\n\nOnce rendered and the fat is very hot last the lamb chops down and add rosemary and garlic to the pan. cook the chops 3 minutes on each side and lower the heat and add a good knob of butter and baste well for 1 minute.\n\nRemove the chops from the pan and rest for 5 minutes, serve with crab apple jelly.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797621064,"sku":"LAM0136","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/lamb-chops.jpg?v=1791294875"},{"product_id":"lam0162-rack-of-lamb","title":"Rack of Lamb","description":"\u003cp\u003eLamb rack is the most luxurious of all lamb cuts. Easy cooking and carving, as we remove the chine bone from the base, grass-fed rack of lamb is a great showpiece for any meal requiring some flair. This 4 bone rack should feed 2 people.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 rack of 395g · serves 2\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e A simple recipe for the perfect roasted lamb rack.\n\nMarinate your lamb rack in rosemary, dijon mustard, sea salt, olive oil and garlic overnight.\n\nremove from the marinade and lightly pat dry the rack of lamb. Season the skin again with sea salt.\n\nPreheat your oven to 190°C and place a skillet on a medium high heat. Let the skillet just warm up and place the rack fat side down. As the heat rises the fat will render and caramelise this will take perhaps 2 minutes.\n\nTurn the lamb regularly ensuring an even colouring all around the rack before adding to the oven. The lamb will take perhaps 8-10 minutes to reach the internal temperature of 56°C you are aiming for. Always go off the temerature not the time!\n\nRest the rack well before slicing into individual rib portions.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797653832,"sku":"LAM0162","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/rack-of-lamb.jpg?v=1791294875"},{"product_id":"por0356-pork-tenderloin","title":"Pork Tenderloin","description":"\u003cp\u003eOur proper pork tenderloins are beautifully meltingly tender and refined. Taken from the fillet of the pig this is about the most refined and delicate of pork cuts. This beautiful cut simply wants to be quickly cooked over a high heat and needs barely any cooking at all. when sliced across the grain the tenderloin simply melts in the mouth and the fine grains are barely noticeable. We perfectly trim and present the tenderloin of the pig for you and this can either be cooked whole or sliced down into little steaks for frying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 795g · serves 3–4\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797719368,"sku":"POR0356","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/pork-tenderloin.webp?v=1791294875"},{"product_id":"sau0028-cumberland-sausages","title":"Cumberland Sausages","description":"\u003cp\u003eThe iconic British sausage. Packed with the flavours of white pepper, nutmeg and sage with some other herbs. Though often found with their curled shape these have been made with a traditional sausage shape. These are a great sausage for breakfast or supper. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 18 sausages (3 packs of 6) · serves 6–9\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Our artisan sausages are perfect for simple suppers or serving large numbers of people!\n\nAll our sausages can be cooked from either fresh or frozen. Here are some instructions for best results.\n\nCooking your sausages from frozen:\nFrozen sausages are best being cooked in the oven. To do this just remove them from the packet, split them up onto a baking tray and put into a preheated 180°C oven for 35 minutes.\n\nEnsure they are hot through and a golden brown colour all round.\n\nCooking your sausages defrosted:\nDefrost your sausages in the fridge or for a couple of hours on the kitchen surface.\n\nDo not leave them out too long as they have no preservatives and will only last for 2 days when defrosted.\n\nThese sausages are best cooked in the pan. Heat up your pan on a medium heat with some oil or lard. Place your sausages in the pan, cover with a cartouche of baking parchment, and cook well on one side. Lift the cartouche, flip the sausages to cook on the opposite side and cover again to cook evenly.\n\nRemove the sausages from the heat when cooked through and allow to rest, still covered with the cartouche for 5 minutes\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797752136,"sku":"SAU0028","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/cumberland-sausages.webp?v=1791294875"},{"product_id":"sou0482-sous-vide-1-2-chicken","title":"Sous Vide 1\/2 Chicken","description":"\u003cp\u003eHalf a free range chicken, cooked slowly under vacuum so the breast stays properly moist and the leg is cooked right through — the problem every roast chicken has, solved. Our birds are slow grown on pasture with the thick yellow skin that's the sign of a healthy chicken, and that skin crisps up beautifully. Warm it through and finish skin side down in a hot pan or under a grill. A whole meal in minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 half chicken of 765g · serves 2–3\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54183797784904,"sku":"SOU0482","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/sous-vide-half-chicken.jpg?v=1791294875"},{"product_id":"bee0100-beef-flat-iron-steak","title":"Beef Flat Iron Steak","description":"\u003cp\u003eMore delicate and finely textured than the Bavette; Flat Iron, or butlers steak, is one of the best value cuts of steak available. This steak is named after the old fashioned flat irons they look just alike. Cut from the shoulder of the animal, this quick cooking lean cut is delicate yet flavoursome. It's delicious cooked fast in a griddle pan and can take well to plenty of flavour from marinades. Flat iron slices beautifully into strips that are refined and delicate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 3 steaks (185g each) · serves 3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e This steak is best cooked in a cast iron griddle pan to achieve those wonderful bar marks.\n\nheat the pan over a medium high heat until it is almost smoking. Dry your flat iron steak, brush some high smoke point oil on your steak and season well with salt.\n\nLay away from you into the pan and turn grill on both sides for 3 minutes a side for medium rare.\n\nRemove and rest for 5 minutes before slicing across the grain.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228655866184,"sku":"BEE0100","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/eat-telfit-WEB-03122.jpg?v=1790874779"},{"product_id":"bee0113-beef-picanha","title":"Beef Picanha","description":"\u003cp\u003eThe rump cap or picanha is an iconic dish of brazil. Like the tri- tip, its sister cut, the picanha has a perfect covering of sweet fat and is beautiful cooked over a barbecue to medium rare. An exquisite cut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 550g · serves 2–3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e A classical Argentinian barbecue cut. Slowly cook your grass fed beef Picanha over low coals. Start with white coals that have started to cool slightly.Season well all around and lay your picanha fat side down. This will slowly render out the fat and caramelise.\n\nThere will be slight flare ups but unless your coals are too hot this should be minor. Then turn over your picanha and cook on the flesh side until this is at an internal temperature of 58°C\n\nRest well and carve against the grain.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228655931720,"sku":"BEE0113","price":29.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/eat-telfit-WEB-03114.jpg?v=1790874596"},{"product_id":"bee0118-beef-rump-steak","title":"Beef Rump Steak","description":"\u003cp\u003eRump steak is for bite and sharp knives. One for those proper meat eaters. Taken from the hind quarter of the animal rump is one of the more hard working muscles of all the steaks. An underrated and underutilised steak, rump is great for marinating and grilling due to its flavour packed meaty profile. Great value cut as well, rump is plentiful and easy to cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 3 steaks (205g each) · serves 3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Rump steak Is best removed from the fridge 30 mins before cooking to come up to room temperature so you get a good even cook and a tender steak.\n\nPlace a good thick bottomed pan on a medium high heat and give a couple on minutes to get genuinely hot. Season your steak well with salt and pepper. Add some oil to the pan and lay your steak into it away from you.\n\nFry the steaks for 2 minutes on each side before lowering the heat and cooking for another 1 minutes a side.\n\nAdd some garlic, butter and thyme to the pan and baste the rump steak well for a minute or two before removing from the pan\n\nAllow to rest for at least 5 minutes for the meat to relax and reabsorb the juices.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228655964488,"sku":"BEE0118","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-beef-rump-steak-9558377.webp?v=1790874950"},{"product_id":"bee0121-beef-sirloin-steak","title":"Beef Sirloin Steak","description":"\u003cp\u003eThe flat of the back, grass fed sirloin steak packs an absolute punch. Powerful, rich, beefy flavour slowly matured. Sirloin is the cut for crispy fat with a marbled yet lean centre. One of the prime cuts, sirloin is an absolute classic steak found in steakhouses everywhere. The slight yellow fat and rich deep meat, found in our grass fed beef sirloin, is a true sign of the quality of our slow grown native breeds. Cook hot and fast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 2 steaks (210g each) · serves 2\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Bring your steak to room temperature prior to cooking.\n\nHeat a pan on a medium high heat until it is medium hot. Dry and season your steak well with salt and pepper on both sides.\n\nWith tongs hold your steak fat down so the fat crisps and melts out. The pan should gradually get hotter and hotter as this happens. Once the pan is very hot place one side down in the pan and cook for 3 minutes each side.\n\nRemove from the pan and rest in a lukewarm place for 5 minutes as the juices reabsorb.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228655997256,"sku":"BEE0121","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-beef-sirloin-steak-4565373.jpg?v=1790874951"},{"product_id":"bee0132-diced-beef","title":"Diced Beef","description":"\u003cp\u003eOur grass fed diced beef comes from specially selected cuts of our beef, perfectly proportioned and trimmed of all its sinew. Our diced beef is prepared by hands by our artisan butchers. Slow cook our diced beef for the best stews and pies out there. Punchy, powerful and richly flavoured, our grass fed beef has the most amazing deep flavour from its complex diet. Give this cut the time it needs to melt down to perfection. Our grass fed beef is packed full of natural collagen from leading a healthy natural life and and this translated into the deepest richest flavoured diced beef available.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 3 packs of 430g · serves 7–8\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e An amazing beef stew can be easily made from our diced beef.\n\nStart by heating some oil over a medium high heat. Lightly coat your diced beef in flour and brown in small batches in a casserole dish . Reserve these to the side. Sweat down some diced onions with some thyme, bay leaves before adding some tomato puree and cooking this out.\n\nAdd to this some good quality ale and beef stock, bring this to a boil, slightly reduce the sauce and throw back in your diced beef.\n\nChuck this in a 170°C oven for 3 hours till its soft and tender if after 2 hours its still too liquid take the lid off to let it reduce.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228656030024,"sku":"BEE0132","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-diced-beef-6613523.jpg?v=1790874777"},{"product_id":"lam0137-lamb-cutlets","title":"Lamb Cutlets","description":"\u003cp\u003eAlso known as lamb lollipops, the cutlet is taken from the most tender and delicate of all lamb cuts. Taken from the upper loin, lamb cutlets are essentially a split rack of lamb. The upper loin is considered the most premium lamb cut and as cutlets, they are at their best. We also leave the chine on to protect the meat for best cooking. Especially tasty gently marinated and on the barbecue on a hot summers day. All of our grass-fed lamb cutlets come from naturally reared grass fed lambs, which are free to roam in our lush green pastures in the Yorkshire Dales.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4–6 cutlets (2 packs of 2–3) · serves 2–3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Perfect for summer barbecues these lamb lollipops are beautifully refined when cooked over the hot embers.\n\nFirstly marinate for 2 hours your cutlets in lemon, sea salt, pepper, sumac, thyme, garlic and olive oil.\n\nEnsure that your charcoal is evenly hot and white all over before placing the cutlets on the barbecue. These cutlets will take no more than 2 minutes on each side to be a perfect medium rare.\n\nRest for 5 mins before serving.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228656095560,"sku":"LAM0137","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-lamb-cutlets-1073090.jpg?v=1790874786"},{"product_id":"lam0148-lamb-shoulder","title":"Lamb Shoulder","description":"\u003cp\u003eBeing surrounded by a thin layer of fat all the way round the meat makes lamb shoulder almost impossible to overcook. The lamb shoulder is a fibrous cut of meat due to the amount of hard work it has to do over a life on pasture. These fibres slowly unravel during cooking to the most meltingly tender meat when cooked low and slow. Try crisping first at high temperature before finishing low and slow under foil for the perfect blend of delicate melting meat and crisp skin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 980g · serves 3–5\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Slow roasted lamb shoulder is one of the most comforting of all winter dishes.\n\nFirstly temper your meat for 30 mins at least to get to room temperature.\n\nPre heat your oven to 210°C. meanwhile take a deep roasting dish with a good thick base and add your lamb shoulder to the dish.\n\nOil the skin and season well with salt and pepper. Add this to the oven for 30 mins. It will come out beautifully coloured and crispy.\n\nSurround your shoulder with carrots, halved white onions and celery and add a small amount of lamb stock to the bottom. Cover the lamb with a cartouche. Cook at 170°C for 4 hours until tender. Rest this for 30 mins.\n\nMeanwhile take the juices from the base of the tray to make the most superb gravy.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228656161096,"sku":"LAM0148","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-lamb-shoulder-3304435.jpg?v=1790874787"},{"product_id":"chi0069-chicken-drumsticks","title":"Chicken Drumsticks","description":"\u003cp\u003eDrumsticks are a classic of barbecues everywhere and a really underappreciated cut. They take amazingly to marinades and can be slow cooked till meltingly tender. Great value and flavour packed drumsticks have a great bone to meat ratio that adds flavour from the top to the bottom. Our hard working chickens legs are full of collagen and nutrients from a life in the field so are packed with health benefits.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 12 drumsticks (6 packs of 2) · serves 4–6\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e To barbecue your chicken drumsticks start by marinading them the night before.\n\nWe make a marinade by bringing to the boil brown sugar, tomato paste, garlic, mustard and soy sauce. Cool it down and then coat your drumsticks in the fridge overnight.\n\nPreheat your charcoal and when the coals are just cooling to a medium high heat, add the drumsticks and turn regularly till caramelised and cooked through.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658061640,"sku":"CHI0069","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/free-range-chicken-drumsticks-6194428.webp?v=1790874289"},{"product_id":"chi0076-chicken-thighs","title":"Chicken Thighs","description":"\u003cp\u003eOur free range chicken thighs we think are really special. Our chickens spend almost all their lives wondering around diverse pastures and native hedgerows. This life on their legs leads to them having strong and well worked legs that creates such spectacular thigh meat. Our chicken thighs are so diverse and brilliant for anything from the barbecue to slow braising. These are also great value and we think the best of all chicken cuts. Our go to!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 8 thighs (4 packs of 2) · serves 4\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Preheat a pan over a medium heat. Take your chicken thighs and dry well with a paper towel and season both sides.\n\nOnce your pan is hot, add a little oil, then place your chicken thighs in the pan skin side down in the pan. Press them down to ensure there is good contact with the skin.\n\nLeave them to slowly cook through on the skin side for 8 minutes or until the chicken is cooked most the way through. Flip them to cook for 4 minutes on the other side.\n\nEnsure that the centre of the thigh is 72°C before removing.\n\nAdd a small amount of diced shallots, minced garlic and some thyme leaves to the pan and sweat out. Then add paprika and cook this in before adding some white wine.\n\nFinish with some cream for a simple sauce.\n\nAdd the chicken thighs back into the pan, skin side up, to warm through and serve.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658094408,"sku":"CHI0076","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/free-range-chicken-thighs-9404006.webp?v=1790874292"},{"product_id":"chi0079-skinless-chicken-breast","title":"Skinless Chicken Breast","description":"\u003cp\u003eSuperbly simple supper and capable of producing a show stopping dinner party centrepiece. These skinless chicken breasts are great for a light and low fat meal. Perfectly tender and yet packed full of flavour our free range chicken breasts are fine grained. Most supermarket chicken is wet, bland and flavourless and ours are completely different to that. The dark redder colour to the meat is proof that our chickens are not pushed to grow fast and given a proper diverse natural diet. The proof is in the eating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 breasts (180g each) · serves 4\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e To cook your skinless chicken breast remove the breast from the packaging and dry with a paper towel before seasoning well with salt and cracked black pepper.\n\nPreheat your pan with a little oil over a medium heat.\n\nAdd your chicken breast to the pan and cook for 3 minutes on one side before flipping and cooking for 3 minutes on the other.\n\nAdd some butter, garlic and thyme to the pan and baste your chicken breast for 2 minutes.\n\nRemove the pan from the heat and leave on the side for 10 minutes to rest.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658127176,"sku":"CHI0079","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/free-range-skinless-chicken-breast-3382185.webp?v=1790874292"},{"product_id":"por0230-pork-belly","title":"Pork Belly","description":"\u003cp\u003eMaximum Crackling. Slow cook pork belly in the oven for perfectly formed layers of soft melting meat. Easy carving makes a perfect Sunday lunch. Also good gently braised in cider. Pork belly has wonderful thin layers of meat and fat sandwiched together like a terrine. These layers meld together as you slowly cook it and the skin crackles perfectly. The meat is wonderfully tender and cut across the muscle fibres for perfect fall apart slices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 1.2kg · serves 4–5\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For the perfect crispy yet tender roast pork belly.\n\nRemove your belly from the fridge dry and season the skin well. Allow to come up to room temperature.\n\nPreheat oven with fan and grill (if you can) to 210°C and cover your pork belly flesh but not the skin in Time foil. Place your pork in a deep sided roasting dish. Roast the pork under the grill on the middle shelf of the oven until the skin is good and crackled perhaps 20 minutes.\n\nReduce the temperature to 160°C add a small amount of water to the bottom of the tray and and cook for a further 3 hrs the meat should be soft to the touch and plenty of the fat melted out\n\nRest well and slice across the grain.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658159944,"sku":"POR0230","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/proper-pork-belly-2729983.webp?v=1790874505"},{"product_id":"por0236-pork-chop","title":"Pork Chop","description":"\u003cp\u003eThe premium cut of pork, the chop contains the sweetest finest fat and most tender flesh found on the pig. Pork chops are packed with flavour from the bone which when cooked spreads throughout the meat and the soft fat that melts out and crisp in the pan. These chops are a wonderful simple dinner and are a great comfort food. Cooked hot and fast in the pan these are delicious but are also great slowly roasted. Can serve blushing pink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 chops (250g each) · serves 4\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e A recipe for the perfect simple pork chops pan fried in a pan.\n\nHeat a pan up on a medium heat. Season your chops well on both sides with sea salt and pepper. Add to the pan whilst just still warm fat side down in the corner of the pan. Slowly melt and caramelise the fat till golden brown.\n\nPlace your chops down flesh side and cook for 3 minutes on each side whilst flipping every 2 minutes. Add some garlic, rosemary and thyme to the pan. Then add a good knob of butter and baste for 2 minutes till the butter is nutty and brown.\n\nRemove the pork chop and rest for at least 5 minutes. You should have the perfect medium cook on the chop.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658192712,"sku":"POR0236","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/proper-pork-chop-2915381.jpg?v=1790874784"},{"product_id":"por0246-pork-spare-ribs","title":"Pork Spare Ribs","description":"\u003cp\u003eOur pork spare ribs are such a great value cut and a classic for any barbecue occasion. The brilliant flavour of our pork means that they can handle the flavour of any homemade rub or marinade without drowning out the flavour of the meat. Spare ribs are taken from the front of the rib section of the pig. Slow cook these ribs till they fall apart and it's guaranteed that every bone will be cleaned! We sell these ribs are a whole section ready for you to cook as you choose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 rack of 1.3kg · serves 2–4\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658225480,"sku":"POR0246","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/proper-pork-spare-ribs-8368773.jpg?v=1790873675"},{"product_id":"sau0141-lamb-merguez-sausages","title":"Lamb Merguez Sausages","description":"\u003cp\u003eOur wonderful grass fed lamb merguez sausages are made from a blend of the shoulder and the belly of the lamb. The iconic north African staple, merguez are absolutely spectacular. Packed full of rich flavour from the spectacular quality of our lamb, these sausages are filled with a blend of rich African spices which deeply flavour our sausages such as harissa, cumin, sumac and fennel . These are then mixed with fresh garlic and coriander to finish before being finely ground and filled into our sausage skins. Lamb merguez sausages are traditionally cooked over hot coals but are also great in a piping hot pan or oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 16 sausages (2 packs of 8) · serves 5–8\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Lamb merguez sausages are traditionally cooked on the barbecue for a smoky flavour.\n\nStart by preheating your coals till they are white and the heat is even. Place your lamb merguez over the barbecue and cook on 2 sides ensuring they have a good colour and a slight char for flavour.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228658258248,"sku":"SAU0141","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/grass-fed-lamb-merguez-sausages-9789727.jpg?v=1790873099"},{"product_id":"sau0218-pork-and-herb-sausages","title":"Pork and Herb Sausages","description":"\u003cp\u003eA simple, pleasing sausage flavour. Our pork and herb sausages are softly flavoured with mixed herbs de Provence and a classic hit of sage. Nice and simple. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 18 sausages (3 packs of 6) · serves 6–9\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Our artisan sausages are perfect for simple suppers or serving large numbers of people!\n\nAll our sausages can be cooked from either fresh or frozen. Here are some instructions for best results.\n\nCooking your sausages from frozen:\nFrozen sausages are best being cooked in the oven. To do this just remove them from the packet, split them up onto a baking tray and put into a preheated 180°C oven for 35 minutes.\n\nEnsure they are hot through and a golden brown colour all round.\n\nCooking your sausages defrosted:\nDefrost your sausages in the fridge or for a couple of hours on the kitchen surface.\n\nDo not leave them out too long as they have no preservatives and will only last for 2 days when defrosted.\n\nThese sausages are best cooked in the pan. Heat up your pan on a medium heat with some oil or lard. Place your sausages in the pan, cover with a cartouche of baking parchment, and cook well on one side. Lift the cartouche, flip the sausages to cook on the opposite side and cover again to cook evenly.\n\nRemove the sausages from the heat when cooked through and allow to rest, still covered with the cartouche for 5 minutes\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660027720,"sku":"SAU0218","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/pork-and-herb-sausages-9094374.jpg?v=1790874293"},{"product_id":"bur0169-beef-burgers","title":"Beef Burgers","description":"\u003cp\u003eOur grass fed beef burgers are made from a long worked on blend of cuts of our slow grown native breed beef. We also dry age our beef mince along with the rest of our beef to develop a deeper more complex flavour profile. We ensure our beef burgers have a great fat ratio, generally slightly higher than your supermarket burgers but this is the secret to the mind blowing flavour and juicy bite. Our burgers are treated with the same love and care that we would treat a steak. Every batch of burgers is treated individually to ensure that we have the perfect balance and quality of product every single time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 10 burgers (115g each) · serves 10\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e To pan fry your grass fed beef burgers start by preheating your pan over a medium high heat.\n\nAdd a splash of oil to the pan and season your burgers lightly with salt and pepper.\n\nPlace your burgers in the pan and cook for around 2\/3 minutes a side.\n\nServe your burgers in a bun with pickles, lettuce and burger sauce for a classic American style burger.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660093256,"sku":"BUR0169","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/handmade-grass-fed-beef-burgers-9227914.jpg?v=1790873477"},{"product_id":"bac0270-smoked-back-bacon","title":"Smoked Back Bacon","description":"\u003cp\u003eOur smoked nitrate free back bacon is absolute perfection. Our back bacon is made form the loins of our pastured proper pigs. We dry cure our bacon with molasses and sea salt and nothing else. We then air dry our bacon in the fridge for a number of days before smoking gently with a blend of applewood and cherrywood. Applewood brings a subtle sweetness to our bacon and the cherrywood adds depth and richness. We then thinly slice and remove the rind of our back bacon so you can cook it quickly and avoid drying it out. The amazing colour of our smoked back bacon has the be seen to be believed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 215g · serves 8–10\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660126024,"sku":"BAC0270","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/smoked-nitrate-free-back-bacon-7372846.jpg?v=1790873671"},{"product_id":"bac0272-smoked-streaky-bacon","title":"Smoked Streaky Bacon","description":"\u003cp\u003eOur smoked nitrate free streaky bacon is absolute perfection. The rich fat of the bellies from our pastured pigs and the depth of flavour are simply extraordinary. We cure our bacon simply with sea salt molasses sugar. Nothing else. No additives, nothing. This natural bacon means it doesn't keep its pink colour in the pan, but the flavour and texture are just as good. Actually no better. We then delicately smoke our bacon with the superb mix of applewood and cherrywood. Applewood bringing a subtle sweetness and fruitiness and cherrywood a rich depth undertone. We're really proud of our bacon and really think you'll love it too!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 255g · serves 8–10\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660486472,"sku":"BAC0272","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/smoked-nitrate-free-streaky-bacon-3994543.jpg?v=1790873672"},{"product_id":"rea0497-cottage-pie","title":"Cottage Pie","description":"\u003cp\u003eOur cottage pie starts with our own dry aged grass fed beef mince. We brown it off and then cook it slowly with carrots, onions and celery, tomato paste, Worcestershire sauce and a good beef stock, until it has that deep savoury richness you only get from time. Topped with mashed potato and baked. Slow grown native breed cattle give a mince with far more flavour than anything commercially reared, and in a dish this simple that's the whole difference.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 pack of 1kg · serves 2–3\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660519240,"sku":"REA0497","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/cottage-pie.webp?v=1791296154"},{"product_id":"sou0476-sous-vide-pulled-pork","title":"Sous Vide Pulled Pork","description":"\u003cp\u003ePulled pork the way it should be, without the eight hours. Our pastured pork shoulder is cooked slowly under vacuum until the fat has rendered and the collagen has broken down completely, leaving meat that falls apart under a fork. Shoulder is the ultimate slow cooking cut on a pig and this method gets everything out of it. Warm it through, pull it apart and crisp it off in a hot pan if you like a bit of texture. Superb in a bun with slaw.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 pack of 850g · serves 3–4\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54228660552008,"sku":"SOU0476","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/sous-vide-pulled-pork.jpg?v=1791296154"},{"product_id":"bee0122-beef-bavette-steak","title":"Beef Bavette Steak","description":"\u003cp\u003eSkirt as it is known in the UK, Bavette as it is known in France. Bavette one of the most shamefully underutilised cuts of steak. Bavette steak has long flaky fibres running the length of it, this is a cut that takes to marinades and barbeque like no other. Rub in Dijon mustard and olive oil for a smoky crust to dream of.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 steaks (180g each) · serves 4\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Beef skirt steak is absolutely great for the barbecue. The long grains and rough edges absorb that smoky flavour a marinade that compliment the rich beefiness of skirt steak beautifully.\n\nFirst finely chop rosemary and mix with 2 teaspoons dijon mustard, 50ml olive oil and a squeeze of lemon, plenty of salt and pepper.\n\nBrush this into both sides of your steak and marinate for 20 mins. This should absorb into the steak.\n\nCook only when your charcoals are white or embers all over and very hot. Brush you steaks again with your marinade and place on the grill. Cook for 3 minutes each side flipping every 30 seconds till the skirt has an amazing crust and will be medium rare.\n\nAllow to rest for 5 minutes and slice across the grain to serve.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448393032,"sku":"BEE0122","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bee0122-beef-bavette-steak.webp?v=1791302247"},{"product_id":"bee0468-bistro-steak","title":"Bistro Steak","description":"\u003cp\u003eOften described as the “poor man’s fillet,” the bistro steak delivers exceptional eating quality without the premium price tag. Cut from the centre of the rump, this uncommon and under appreciated steak is rarely seen on supermarket shelves. Lean, finely grained and naturally tender, it offers a clean, beef-forward flavour with a satisfying texture. When cooked correctly, it rivals far more expensive cuts in tenderness while retaining a fantastic depth of flavour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 3 steaks (255g each) · serves 3\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448425800,"sku":"BEE0468","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bee0468-bistro-steak.webp?v=1791302247"},{"product_id":"bee0126-beef-topside-joint","title":"Beef Topside Joint","description":"\u003cp\u003eThe bargain roast, topside of beef is great value for any Sunday lunch. Lean and tender meat with a fine grained texture. This is a delicate meat yet also packed full of flavour. cook topside pink to avoid drying out. This is a makes a superb cheaper rib alternative.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 1.05kg · serves 3–5\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Remove your topside from the vacuum bag the day before and season well all round with sea salt. This will slowly season the meat all the way through.\n\nThe following day remove the topside from the fridge, allow to come to room temperature and dry well.\n\nPreheat the oven to 210°C\n\nAdd a mirepoix of carrots, celery and onions to the bottom of a deep roasting pan and place the beef on top. Place the pan in the oven for 25 minutes.\n\nRemove from the topside oven add some red wine and thyme to the pan. Lower the temperature to 160°C and add back to the oven again.\n\nCook for a further 20 minutes per kilo for medium rare beef.\n\nRest beef well for 25 to 30 minutes. In the mean time add some good beef stock to the tray and you can make a superb gravy from the juices.\n\nSlice thin and serve for a wonderful Sunday lunch joint\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448458568,"sku":"BEE0126","price":23.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bee0126-beef-topside-joint.webp?v=1791302248"},{"product_id":"lam0143-lamb-neck","title":"Lamb Neck","description":"\u003cp\u003eLamb neck is packed full of flavour whilst being great value. Lamb neck is one of the finest slow cooking cuts available. With plenty of collagen and great muscle fibres this makes a superb stew: In fact it's the key ingredient in Irish Stew, one of the best winter warmers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 920g · serves 3–5\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For the perfect lamb neck stew, start by heating a casserole dish over a medium heat with some olive oil.\n\nDust your lamb neck all round with flour and a little salt and add to the pan. Colour your lamb neck well all round and remove.\n\nAdd a little more oil and sweat down some diced carrots, onions and celery. Add some tomato puree, rosemary and cook out. Pour in some good white wine and chicken stock. Bring to the boil, take off the heat and add your lamb neck back in.\n\nPlace the stew in a 170°C oven and cook for 2 hours. Remove from the oven and add a small amount of pearl barley, ensuring there is enough liquid for it to absorb. Cook in the oven for a further 30 minutes and serve with some crusty bread.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448491336,"sku":"LAM0143","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-lam0143-lamb-neck.webp?v=1791302249"},{"product_id":"lam0145-lamb-riblets","title":"Lamb Riblets","description":"\u003cp\u003eAn underutilised cut of meat these are great value for marinating and throwing on the barbeque. Great fat covering and packed full of flavour these will stand up to any marinade and take smoke flavours beautifully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 pack of 1kg · serves 2–3\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e These ribs barbecued are amazing, with beautifully caramelised fat and meat that falls off the bone.\n\nMarinate the night before in salt, black pepper, honey, garlic, white wine vinegar, dijon mustard and olive oil. Over low coals slowly cook these for 20-30 mins turning regularly as they char and sweeten.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448524104,"sku":"LAM0145","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-lam0145-lamb-riblets.webp?v=1791302249"},{"product_id":"lam0146-lamb-rump","title":"Lamb Rump","description":"\u003cp\u003eTaken from the top of the leg cut, lamb rump is a superbly textured, flavoursome cut of meat. Lamb rump is a very refined cut and one of the purest flavoured cuts of lamb available. Flash fry your rumps and finish in the oven before basting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 2 pieces (240g each) · serves 2\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Pre heat your oven to 200°C\n\nMeanwhile take a pan and place on a medium high heat. Dry and season your rump with salt and black pepper. Once the pan is hot add a small amount of oil before adding your rump skin side down.\n\nRegularly turn your rump till there is a good colour all around. Add 2 sprigs of rosemary and garlic and a large knob of butter. Lower the heat and baste your rump for a minute in the butter before putting in the oven skin side up.\n\nCheck after 3 minutes the internal temperature should be 56°C. Remove from the pan, rest well and carve across the grain.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448556872,"sku":"LAM0146","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-lam0146-lamb-rump.jpg?v=1791302250"},{"product_id":"lam0350-rolled-lamb-shoulder","title":"Rolled Lamb Shoulder","description":"\u003cp\u003eOur grass fed lamb shoulder is full of collagen and rich deep flavour. It is beautiful slow roasted or braised and after many hours of gentle cooking the meat falls apart and the flavour intensifies. Here we bone out our lamb shoulder so it's super easy to carve or simply pull apart and serve.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 920g · serves 3–5\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448589640,"sku":"LAM0350","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-lam0350-rolled-lamb-shoulder.webp?v=1791302250"},{"product_id":"chi0074-chicken-stir-fry-strips","title":"Chicken Stir Fry Strips","description":"\u003cp\u003eOur chicken stir fry strips are made from slices of our chicken thighs. These thin strips are designed so they can be cooked very quickly over an intense heat. When stir fried these strips have a large surface area and so colour really easily without having to over cook the middle of the chicken. We use thighs for our stir fry strips as these are less prone to drying out in the heat of a wok and have much better flavour. These stir fry strips can take a strong marinade. Due to the way they are sliced these absorb and coat easily in any sticky liquid you stir fry them in. A great meal in minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 230g · serves 5–6\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e To cook your chicken stir fry strips, preheat a wok over a very high heat and, once smoking hot, add a little oil and then your chicken strips.\n\nEnsure you are always stirring and tossing your stir fry so you achieve an even cook.\n\nAdd your chosen vegetables to your wok, cook them down before adding your sauce and reduce to thicken. Finally you can add your noodles to the wok and serve topped with sesame seeds.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448622408,"sku":"CHI0074","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-chi0074-chicken-stir-fry-strips.webp?v=1791302250"},{"product_id":"chi0030-diced-chicken","title":"Diced Chicken","description":"\u003cp\u003eOur diced free range chicken is the perfect ingredient for a wonderful chicken pie or delicious casseroles. Our free range chickens live a long life on pasture grazing away on clover swards and building deep layers of complex flavour. Their well exercised lives mean they build well formed muscles that give our diced chicken pieces their great texture. These pieces are perfect cooked long Our artisan butchers take our free range chicken drumsticks and and dice them down, by hand, ready for you to cook just like that.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 320g · serves 7–8\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For a simple chicken pie recipe, add your diced chicken to a preheated deep bottomed pan to brown off.\n\nRemove your chicken from the heat and add some finely sliced leaks to a really hot pan and cook quickly stirring frequently and remove to the side.\n\nLower the heat and gently cook out bacon lardons before adding some butter and diced onions to sweat down. Sprinkle in a little flour, cook out before adding some dijon mustard, parsley and tarragon.\n\nPour slowly in chicken stock to make a thick sauce, add back in your chicken and leaks then topping with puff pastry.\n\nPlace in a 180°C oven for 25 minutes until the pastry is well cooked and flaky.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448655176,"sku":"CHI0030","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-chi0030-diced-chicken.jpg?v=1791302251"},{"product_id":"chi0489-fiery-peri-peri-spatchcock-chicken","title":"Fiery Peri Peri Spatchcock Chicken","description":"\u003cp\u003eSpatchcocked so it cooks evenly and fast, and marinated in a proper fiery peri peri - bird's eye chilli, garlic, lemon and paprika. This is a marinade that needs a chicken with enough flavour of its own to stand up to it, which is exactly what our slow grown free range birds have. Cook over hot coals, turning regularly, or roast hard in the oven. Serve with something cooling alongside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 whole bird (1.65kg) · serves 3–5\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229448786248,"sku":"CHI0489","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-chi0489-fiery-peri-peri-spatchcock-chicken.jpg?v=1791302252"},{"product_id":"por0220-boneless-leg-of-pork","title":"Boneless Leg of Pork","description":"\u003cp\u003eEasy carving and always the leanest cut on a pig, pork leg is an easy choice for a Sunday lunch. With great crackling and soft juicy meat this is an easy carving easy cooking choice for any cook. Unlike shoulder or belly, this cut can be easily sliced into beautiful lean portions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 1.45kg · serves 5–7\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e To roast your boneless leg of pork, lightly oil and season the skin well all over with sea salt and leave out for a couple of hours to come to room temperature.\n\nPreheat the oven to 225°C and place your leg of pork on a roasting dish in the oven.\n\nAfter 25 minutes lower the oven's temperature to 180°C and roast for 25 minutes per 500g. Ensure the internal temperature is at least 65°C.\n\nRemove from the oven and rest for at least 40 minutes before carving.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449376072,"sku":"POR0220","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-por0220-boneless-leg-of-pork.jpg?v=1791302305"},{"product_id":"por0234-pork-boneless-shoulder","title":"Pork Boneless Shoulder","description":"\u003cp\u003ePork shoulder is the ultimate slow roasting pork joint, here boneless for easy carving. We break down our pork shoulders into smaller pieces before boning and rolling neatly. The fat in this cut makes for an easy slow cook and is very hard to overcook. Pull or slice, pork shoulder is absolutely delicious.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 1.5kg · serves 5–7\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e For the best results in your roasted pork shoulder, remove from the vacuum bag a day prior, dry with kitchen roll and leave in the fridge to dry further. The next day lightly oil the skin and season well with salt.\n\nPreheat the oven to 230°C and add the pork shoulder in a thick bottomed roasting dish. Roast the pork for 30 minutes or until the skin is really crackled and crispy.\n\nlower the temperature to 170°C and cover with foil. Now roast for another 3 hours + 30 minutes per kilo over 2 kilos.\n\nRemove from the oven and rest well for one hour. Carve across the grain into nice slices.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449408840,"sku":"POR0234","price":15.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-por0234-pork-boneless-shoulder.webp?v=1791302305"},{"product_id":"por0492-jerk-pork-steaks","title":"Jerk Pork Steaks","description":"\u003cp\u003eOur pork chump steaks in a proper jerk marinade - scotch bonnet, allspice, thyme, ginger and spring onion. Jerk is a big, aggressive marinade and it needs a cut with enough fat and flavour to carry it, which is exactly what the chump is. The fat renders out in the pan or over coals and bastes the meat as it goes. Cook hot, rest well, and serve it slightly pink in the middle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 steaks (250g each) · serves 4\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449441608,"sku":"POR0492","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-por0492-jerk-pork-steaks.jpg?v=1791302306"},{"product_id":"sau0288-breakfast-sausage","title":"Breakfast Sausage","description":"\u003cp\u003ePlain breakfast sausage. Just simply spiced with clack pepper and salt. Nothing much more to this sausage! The pork sings through on its own. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 18 sausages (3 packs of 6) · serves 6–9\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Our artisan sausages are perfect for simple suppers or serving large numbers of people!\n\nAll our sausages can be cooked from either fresh or frozen. Here are some instructions for best results.\n\nCooking your sausages from frozen:\nFrozen sausages are best being cooked in the oven. To do this just remove them from the packet, split them up onto a baking tray and put into a preheated 180°C oven for 35 minutes.\n\nEnsure they are hot through and a golden brown colour all round.\n\nCooking your sausages defrosted:\nDefrost your sausages in the fridge or for a couple of hours on the kitchen surface.\n\nDo not leave them out too long as they have no preservatives and will only last for 2 days when defrosted.\n\nThese sausages are best cooked in the pan. Heat up your pan on a medium heat with some oil or lard. Place your sausages in the pan, cover with a cartouche of baking parchment, and cook well on one side. Lift the cartouche, flip the sausages to cook on the opposite side and cover again to cook evenly.\n\nRemove the sausages from the heat when cooked through and allow to rest, still covered with the cartouche for 5 minutes\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449474376,"sku":"SAU0288","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-sau0288-breakfast-sausage.webp?v=1791302306"},{"product_id":"sau0487-pork-and-confit-red-onion-sausages","title":"Pork and Confit Red Onion Sausages","description":"\u003cp\u003eWe slowly confit red onions until they're soft, dark and sweet before they ever go near the mix, which is a lot more work than simply chopping them in raw but the difference is enormous. That slow cooked sweetness runs right through the sausage and pairs beautifully with our proper pork. Superb with mash and gravy. All our sausages are made with 100% natural ingredients using traditional methods and hog skins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 18 sausages (3 packs of 6) · serves 6–9\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449507144,"sku":"SAU0487","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-sau0487-pork-and-confit-red-onion-sausages.webp?v=1791302307"},{"product_id":"bur0180-lamb-and-mint-burgers","title":"Lamb and Mint Burgers","description":"\u003cp\u003eOur lamb and mint burgers are an absolute treat. With the perfect blend of various cuts of our lamb such as the shoulder, belly and shank, these burgers are to die for. Made with a blend of fresh mint and mint jelly for a hint of sweetness that perfectly complements the herbal flavour of our lamb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 8 burgers (140g each) · serves 8\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449539912,"sku":"BUR0180","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bur0180-lamb-and-mint-burgers.jpg?v=1791302307"},{"product_id":"bur0229-pork-breakfast-burgers","title":"Pork Breakfast Burgers","description":"\u003cp\u003eOur pork breakfast burgers are made with the very best cuts of our proper pork and only natural ingredients. Great for breakfast baps and equally as good on the barbecue!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 8 burgers (140g each) · serves 8\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449572680,"sku":"BUR0229","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bur0229-pork-breakfast-burgers.webp?v=1791302307"},{"product_id":"bac0291-unsmoked-back-bacon","title":"Unsmoked Back Bacon","description":"\u003cp\u003eOur traditional dry cured back bacon is the perfect blend of lean meat with a coating of sweet fat. Taken form the loin of the pig this bacon is tender and delicate and is perfect for quick cooking in a very hot pan. Our bacon is traditionally dry cured using no nitrates or anything bad at all. Just a simple cure of sea salt and dark brown sugar. Most butchers add nitrates to their bacon as this preserves the meat from spoiling and more so that it keeps the bacon pink after cooking and makes the process quicker and cheaper. This slow process builds a deeper richer flavour in our back bacon and the sweet cure from the dark brown sugar caramelises in the pan for added depth. We want to produce food that has the minimum amount of anything artificial possible and we think with our bacon that means none. Don't be surprised if in the pan your bacon doesn't stay pink, there's nothing wrong with it at all! That and the slightly shorter shelf life once opened (better get it eaten!) are the only sacrifice for having healthier yet still delicious bacon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 220g · serves 8–10\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook:\u003c\/strong\u003e Pre heat a thick bottom cast iron pan with either a splash of vegetable oil or even better some pork lard.\n\nOnce the pan is nice and hot place your back bacon in the pan laying the slices away from you.\n\nTurn the bacon slices every 10 seconds to ensure even cooking and so that the bacon does not curl up into one direction.\n\nOnce coloured well on the outside remove the back bacon before it gets too cooked as back bacon tends to go dry rather than crispy.\n\nServe in a butty of sourdough bread with plenty of butter and optional ketchup.\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449605448,"sku":"BAC0291","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bac0291-unsmoked-back-bacon.webp?v=1791302308"},{"product_id":"bac0293-unsmoked-streaky-bacon","title":"Unsmoked Streaky Bacon","description":"\u003cp\u003eOur dry cured nitrate free streaky bacon is made with a small amount of molasses and absolutely no nitrates! It has the perfect blend of sweetness and saltiness in our eyes. By using molasses we can create an amazing deep flavour in our bacon without adding high sugar levels. Streaky bacon is taken from the belly of the pig and so has wonderful layers of fat interspersed within the bacon. These add flavour in abundance to our bacon. We dry our bacon in our fridges for 3 days after curing to help concentrate the flavour and deepen the colour. All this work is what makes our streaky bacon the absolute best you can get.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 4 packs of 255g · serves 8–10\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449769288,"sku":"BAC0293","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-bac0293-unsmoked-streaky-bacon.webp?v=1791302308"},{"product_id":"sou0478-sous-vide-lamb-shoulder","title":"Sous Vide Lamb Shoulder","description":"\u003cp\u003eLamb shoulder is one of the great slow cooking cuts, full of collagen and connective tissue that need hours to soften. We do that work for you, cooking it slowly under vacuum until the whole thing is meltingly tender and ready to pull apart. Our grass fed lambs live on Dales pasture and are dry aged for at least two weeks, so the flavour is concentrated and properly lamby. Warm it through, then blast it in a hot oven to crisp up the outside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat you get:\u003c\/strong\u003e 1 joint of 920g · serves 3–5\u003c\/p\u003e","brand":"Butcher Ben","offers":[{"title":"Default Title","offer_id":54229449802056,"sku":"SOU0478","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0988\/6643\/0280\/files\/bb-sou0478-sous-vide-lamb-shoulder.jpg?v=1791302309"}],"url":"https:\/\/aux1nk-pk.myshopify.com\/collections\/the-range.oembed","provider":"Butcher Ben Test","version":"1.0","type":"link"}