The rear leg of a pig, with all the bones removed except the hock/shank. The chump is left on and the hock (with the bone in) is left on. We prepare the joint so the slices of meat when carved, will be equal in size. This has less fat than the shoulder joint. It is a great roasting joint. Choose the size required. A whole carvery leg would weigh around 5 to 6kg making it an ideal joint for bigger parties.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath