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The Thoroughly Wild Meat Co.

Salt Marsh Lamb, Dry Aged Beef and Free Range Pork .......

Mutton Recipes
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The Thorough Wild Meat Co is an award winning family of artisan butchers and cooks.  We use sensational Salt Marsh Lamb, 28 day hung Luing Beef and fresh, locally sourced ingredients to create a North African infused smorgasbord of salads and sauces, spit roasts and burgers with plenty of flavour and originality.  We also make all our own sausages and bacon and all of our sauces (bar Heinz Tomato Ketchup as it’s unbeatable!).

Below are some examples of our festival food.  We can’t do all of it all of the time so expect some variation on a theme! 

Salads

                               

We use a lot of fresh herb and pulses in our salads and grow edible flowers to decorate!  Ingredients are seasonal.  Here are a few examples.

Pearl Barley and Lentil Salad with Parsley, Pumpkin Seeds, Roasted Pumpkin, Pomegranate and Peas.

Mediterranean Bean Salad with Fresh Herbs, Roasted Root Vegetables and Rich Garlic and Tomato Dressing

Quinoa and Wild Rice Salad

Green Bean and Red Chard Salad with Mustard Seed

Butter Bean Salad with Chorizo and Pea

Bulgur Wheat, Coriander and Broad Bean Salad with a Yoghurt Dressing

Tabbouleh 

                                                                               

      

Spit Roast and other Meat Dishes                 

    

Shoulder of Salt Marsh Lamb, slow roasted, shredded and seasoned with our own spice mix, served with a selection of sauces and leaves in a herb wrap

 

Roasted free range Chickens boned and mixed with our homemade harissa and fresh herbs, served with tzatziki and salad in a wholemeal wrap

 

Steaks – Salt Marsh Lamb and dry aged Luing Beef

 

Spit roast Gloucester Old Spot pulled pork with black bean salad and tropical salsa, on a wrap, in a roll or on a plate

Spit Roast Salt Marsh Lamb stuffed (or not) with Spiced Rice, Apricots and Almonds.  Served in either a roll or with a variety of homemade salads and sauces.  (See above for salads and below for sauces)

Spit Roast Haunch of Vitellone Beef served with Italian Pepper Relish (Giardiniera)

Lamb Tagine with Tabbouleh and Caramelized Spiced Onion Sauce

Salt Marsh Lamb Burger with Tzatziki and Organic Mixed Salad

Luing Beef Burger with Herb and Garlic Mayo                

Lamb Kibbeh Burger with Fennel, Cumin, Garlic and Yoghurt Sauce              

Merquez Sausages with Roasted Red Peppers and Goat’s Cheese           

We can also make Wild Venison or Wild Boar Burgers served with homemade Redcurrant Jelly

 

                                                                        

 

 

Oddities

We can also serve Wild Venison steaks or burgers which we usually serve with homemade Redcurrant Jelly or horseradish sauce.

We’ve recently had  in a couple of (Thoroughly) Wild Boar from Exmoor that were wrecking havoc in some gardens.  They ended up as sausages.

Extras

Homemade labneh with coriander dressing.

Variations on hummus!

Sauces

Depending on what’s available…

Home grown and made Horseradish Sauce

Tzatziki

Harissa

Garlic and Herb Mayo

Georgina’s Legendary Chutney

Fennel and Cumin, Garlic and Yoghurt Sauce

Wild Garlic Pesto (seasonal)

Italian Pepper Relish (Giardiniera)

Moroccan Spiced Onion Sauce

etc etc

Breakfast

Bacon (our own, slab cured with sea salt, the proper way)

Variety of Sausages (our own obviously) 

Eggs (tba but will be sourced with our usual integrity),  

Mushrooms (Dorset Down Mushrooms, Sherborne)

Tomatoes when available.

Homemade Muesli, Fresh Fruit Salad, ‘Greek’ Yoghurt and Local (to us) Honey

Homemade Bran Muffins

 

Drinks

Somerset Hedgerow Elderflower Cordial, Somerset Apple Juice, Glastonbury Water

Cafetiere coffee and a variety of teas (from The Sherston Tea Co)

Milk – pasteurized or unpasteurized (when practical, from our next door neighbours the Wisteria Jersey Herd at Elliscombe Farm, Wincanton)