Lamb for lunch

I wonder if anyone heard the Food Programme with Sheila Dillon last week. Its focus was on the steep decline in lamb-eating in the under 30s. Apparently, the young have no taste for this wonderful meat, which is such a pity. Perhaps it is too fatty, or intimidating for them to cook - I don’t know. Lamb is such a treat for us over 30s!

May 03, 2017 by Gerard King

The Difference between Lamb, Hogget and Mutton

At Easter we always eat sheep of some variety or other from one of our farmers, but not always lamb. It’s great to be able to have a choice as lamb, hogget and mutton have quite different characteristics.  Read our guide to find out more.

April 07, 2017 by Gerard King

Aldeburgh Mutton Week 2017

Now in its third year, Aldeburgh Mutton Week is a heartfelt attempt to bring mutton produced on local, small-scale Suffolk farms to a wider audience. This year our mutton is produced at White House Farm, Great Glemham – from sheep extensively farmed on the lush and unspoilt meadows of the Alde Valley.  

January 30, 2017 by Gerard King

What is Hogget?

Hoggett: a lovely traditional word, a lovely traditional meat, ‘hoggett’ is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass. If treated and hung well - we hang ours for over a fortnight - it outshines lamb for flavour, and can be very tender too. It’s quite hard to get hold of, but worth the effort.

December 07, 2016 by Gerard King

Quail for a festive feast

Quail has a certain exoticism, evoking candlelit banquets, heavy with game and pork and red wine. A wintery treat. They’re such pretty birds: related to the pheasant and originating from the east (most modern breeds come from the Japanese strain), they are good flyers and are known to emigrate long distances - England to Africa is not unthinkable for a cold wild quail.

November 30, 2016 by Gerard King

Local muntjac vindaloo 

My Mumbai-an friend Rawat is head chef at the highly acclaimed Sea Spice Indian restaurant that has recently opened in Aldeburgh. It’s a great place, and we often provide some carefully chosen meat for the menu. Rawat has come up with a new ‘special’ for Autumn that I’m very excited about -  East Suffolk Muntac Vindaloo.


September 19, 2016 by Gerard King

How to spatchcock a chicken

Every year at the start of bbq season I get excited by the idea that simply splitting and flattening a chicken can be such a game-changer. Not only does spatchcocking halve the cooking time of a bird whilst allowing the meat to remain on the bone and retain its flavour, it also exposes more skin for the marinade to hold on to, and it helps the meat to cook more evenly.

July 29, 2016 by Gerard King

A nice bit of skirt

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the best cut of beef.’ Of course, he’s embarrassed about his pretension now – for a start, these days he would call it ‘skirt’ not ‘bavette’; and furthermore, he wouldn’t assume to tell his butcher brother-in-law which bit of beef is best.
May 25, 2016 by Gerard King
Tags: beef recipes

Butcher wanted to join our team

We have a great opportunity for an open-minded, skilled butcher to join our small team at our traditional butcher shop and delicatessen in Aldeburgh.

Good customer service skills essential!

Full time or part-time hours available and we offer competitive rates of pay...

April 12, 2016 by Gerard King
Tags: Shop

Old Cow update - 12 year-old Lincoln Red now available

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering my own, local, ‘old cow’...

March 16, 2016 by Gerard King
Tags: beef