Looking for inspiration for your next meal? Explore our collection of mouth-watering recipes, all crafted using premium meats from our shop. Whether you're planning a quick weekday dinner or a weekend feast, you'll find dishes that bring out the best in our expertly sourced and prepared cuts. Let your next favourite recipe start here.
A proper butcher’s BBQ feast made easy at home: the Grillmaster BBQ Meat Box cooked into a generous sharing board with beef burgers, lamb koftas, lamb kebabs, pork ribs, chicken drumsticks, pork kebabs and Welsh Dragon sausages. Serve with crisp goose-fat potatoes and a quick honey-apple BBQ mop for a relaxed garden feast.
A rich, comforting venison cottage pie made with Ian Chatfield Venison Mince, Onion Gravy and Beef Stock, topped with buttery goose-fat mash and a golden herby stuffing crumb. Add Venison Sausages and crispy Unsmoked Streaky Bacon for an extra hearty family supper.
A classic British Sunday roast: dry-aged topside cooked to perfection, crisp beef-dripping roasties and rich gluten-free beef gravy- plus easy optional extras.
A vibrant midweek roast centred on our Minted Lamb Chops: roast with new potatoes, red onion and tender greens, then finish with lemon and extra mint. One tray, big flavour
A no-fuss Sunday centrepiece: juicy rolled pork loin roasted for golden, crunchy crackling, served with goose-fat roasties and rich Pork Gravy. Optional stuffing balls, pigs-in-blankets and a quick honey-apple glaze.
All the best bits of a cooked breakfast in one roasting tray: crisp bacon (streaky and back), juicy sausages, tender potatoes and perfectly set eggs, finished with a light honey-apple glaze.
An effortless centrepiece: shoulder of lamb slow-roasted until falling-apart tender, served with goose-fat roast potatoes and rich lamb gravy. Optional pigs-in-blankets and a simple honey-apple glaze.
A family-friendly roast chicken: lemon, rosemary & thyme, crisp goose-fat potatoes and rich Chicken Gravy. Built from Ian Chatfield sauces, spices & mixes with optional stuffing balls and pigs-in-blankets.
A comforting one-pot take on a French classic: juicy sausages and smoky bacon baked with beans, herbs and a rich onion-gravy base, finished under a crunchy stuffing-crumb topping.
A cosy, French-style braise: wild rabbit gently cooked with dry cider, streaky bacon, onions and carrots, finished with mustard and chicken stock for a glossy, flavourful sauce. Perfect with goose-fat roasties.
Tender, beefy ox heart sliced thin, marinated with smoked paprika, oregano and a touch of chilli, then seared quickly on skewers. Served with crisp goose-fat new potatoes. A speedy, high-impact supper.
