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Hook & Cleaver

Traditional and High Class Butchers

-  Meats  -

The Lamb

Our free-range lamb is sourced mainly from the grassy fields in the west of England, specifically Dorset and Cornwall, but also from the Scottish hillsides depending on the time of year. We deliberately choose lambs with a little more covering and age them, as we do beef, up to a week in order to enhance their flavour and tenderness. We also regularly stock Salt marsh lamb when in season and occasionally the rarer Jacob lamb when available. The former we source primarily from the Romney Marshes in Kent, with the latter coming from North Yorkshire. 

For traditional roasts, we offer legs and shoulders, both of which can be boned and rolled for ease of carving. We also offer the full range of chops, cutlets, shanks and stewing lamb, as well as products such as minted burgers, koftas and meatballs. For something a little more fancy, you might want to try a rack of lamb, either super-trimmed or french-trimmed, or a rolled saddle or noissette. These come from the loin and will be the softest and most delicate cut. As always, we are on hand to help with advice on cooking and preparing lamb, so don't be afraid to ask!

The Pork

The pork we source and prepare is from traditional, black–haired, slow–growing breeds. They are reared outdoors, free to roam as they wish, sheltering from the sun or simply bathing in mud. This relaxed, easy lifestyle really shines through in the meat, and pork is a great example of the benefits and advantages of choosing free-range. Our regular supplier is Plantation Pigs based in Shackleford, Surrey and we also use Orchard farm and the Rare Breed Meat Company. As we stock whole pigs, it means you can usually have any cut you want, from head to trotter and everything in between. 

You can roast shoulder, belly, leg and loin cuts, as well as the simpler chops and steaks. All of these can be tailored to your requirements, bone in or out, skin scored or removed, rolled or left flat! For something special we can prepare a french-trimmed rack, or a trimmed loin with prunes and apricots perhaps? Or any stuffing of your choosing. 

We regularly source Tamworth, Gloucester Old Spot, Black Pig, Middlewhite, Mangalista and the unique Iberico pork. 

We are immensely proud of our beef at Hook and Cleaver. There isn't a piece in the house that hasn't been handpicked, discussed, tagged, hung, rotated, hung some more, rotated again and then lovingly selected for show! This process takes at least a month which is why we are pleased when we hear the feedback that we do, a little recompense for the hard work and effort! With the rarer beef that we choose, there's a little extra excitement in the unknown, waiting to see how it will look, cook and eat, and how the different breeds compare to each other. On any given Saturday, we invite you to ask us about these different and interesting breeds, and take part in the experience!

Regular superstars at Hook and Cleaver include Longhorn, Shorthorn, Dexter, Hereford, South Devon, Piedmontese, White park and Wagyu. 

The Rare and Native Breeds

 

We constantly strive to provide new and interesting breeds that you may not have tried before. These include Salt Marsh and Jacob lamb, Gloucester Old Spot, Black Pig and Tamworth Pork, and a range of Beef cuts including Longhorn, Shorthorn, Hereford, Dexter and Wagyu. Being able to source these rarer breeds from independent farmers is what helps stand us out from the crowd. We've included a little bit of information on this page about the breeds, but our availability really does change every week.

As well as our regular favourite, Westcountry lamb, we often shout about our Salt Marsh lamb. They carry a subtle sweetness and succulence that comes from grazing and roaming freely on the Essex and Suffolk coastal marshes during the summer months. Their diet consists of grasses and samphire, both of which are free from any form of fertilizers and pesticides. We have also recently stocked Jacob Lamb, which were imported from Spain in the 17th Century and acquired their name because they were believed to be descendants of the flock established by Jacob in the book of Genesis. Jacob meat tastes delicious, is low in total fat, low in cholesterol and high in quality protein compared to other red meats.

In addition to the fantastic free–range Plantation pork range, we also regularly stock Gloucester Old Spot and Black Pig breeds. The high degree of marbling and fat found in the Black pork adds an extraordinary depth of flavour and succulence, whilst the laid back, hardy Gloucester Old Spot breed, free from growth promoters and routine antibiotics are considered by many to provide the best tasting pork in the UK, definitely worth a try! Also keep a lookout for Iberico, Tamworth and Mangalitsa too, each one special in their own way.