Butcher Ben

Our range

See the current range, from everyday cuts to special-occasion centrepieces.

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Beef Rump Eye Roast1 x 560g · Serves 2–3

Pre-cooked 1/2 Chicken1 x 765g · Serves 2–4

Pork and Confit Red Onion Sausages18 sausages (3 packs of 6)

Breakfast Sausage18 sausages (3 packs of 6)

Lamb Merguez Sausages16 sausages (2 packs of 8)

Pork and Herb Sausages18 sausages (3 packs of 6)

Chicken Stir Fry Strips920g · Serves 5–6

Pork Chipolata Sausages24 sausages (3 packs of 8)

Rolled Lamb Shoulder1 x 920g · Serves 3–5

Pork, Cider and Mustard Casserole1 x 885g · Serves 2–3

Soy, Honey and Mustard Chicken Drumsticks2 x 1.05kg packs · Serves 4–6

Grass Fed Beef Pre-cooked Lean Roast1 x 575g · Serves 2–3

Pre-cooked Beef Barbacoa1 x 820g · Serves 3–4

Boneless Leg of Pork1 x 1.45kg · Serves 5–7

Cumberland Sausages18 sausages (3 packs of 6)

Lamb and Mint Burgers8 burgers (140g each)

Pork Breakfast Burgers8 burgers (140g each)

Pork Boneless Shoulder1 x 1.5kg · Serves 5–7

Beef Topside Joint1 x 1.05kg · Serves 3–5

Pre-cooked Lamb Shoulder1 x 920g · Serves 3–5

Pre-cooked Pulled Pork1 x 850g · Serves 3–4

Fiery Peri Peri Spatchcock Chicken1 x 1.65kg · Serves 3–5

Beef

Native-breed, grass-fed and dry-aged a minimum of 28 days. From everyday mince and braising cuts to tomahawks, côte de boeuf and whole fillets, plus bone broth, dripping and marrow bones so nothing is wasted.

Beef picks

Chicken

Slow-grown, free-range birds with proper flavour. Whole chickens, supremes, thighs and mini fillets, alongside Kyivs, marinated pieces, our green harissa sausages and a deeply savoury chicken bone broth.

Chicken picks

Lamb

Heather-fed lamb from the Dales. Racks, cannons and gigot steaks for the weekend; chops, koftas and mint burgers for the week. Shoulders and shanks turn up whole for slow Sundays.

Lamb picks

Pork

Rare-breed, high-welfare pork with crackling worth fighting over. Chops, belly, tenderloin and proper sausages, plus lard for your roast potatoes and marinated ribs when the barbecue's out.

Pork picks

Butcher BenPhoto pending verification

Mutton

The grown-up cousin of lamb: deeper, sweeter and made for slow cooking. Shoulders, shanks and diced mutton for curries and braises, available in runs when the right animals come through.

Butcher BenPhoto pending verification

Turkey

Slow-grown bronze turkeys, mostly a Christmas affair (whole birds, crowns and rolled legs), with turkey mince and steaks appearing through the year when the flock allows.

Venison

Wild and free-range venison: lean, rich and properly seasonal. Haunches, loins and diced shoulder for pies and ragùs, with venison sausages and burgers when the season's in full swing.

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