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From the counter

Cooking instructions

Practical, no-nonsense guidance from our butchers — so what you take home cooks up beautifully.

Roasting Beef Joint

Oven20 mins per 500g + 20 mins (medium)
  1. Take the joint out of the fridge 30–60 minutes before cooking so it comes to room temperature.
  2. Heat the oven to 220°C (200°C fan). Season generously.
  3. Roast at high heat for 20 minutes to colour, then reduce to 180°C (160°C fan).
  4. Cook for 20 minutes per 500g plus 20 minutes for medium (less for rare, more for well done).
  5. Rest the joint, loosely covered, for at least 15–20 minutes before carving.

Dry-Aged Steak

Pan2–4 mins per side, plus resting
  1. Bring the steak to room temperature and pat dry. Season with salt.
  2. Get a heavy pan smoking hot with a little oil.
  3. Sear 2–4 minutes per side depending on thickness and how you like it.
  4. Add a knob of butter, thyme and garlic for the last minute and baste.
  5. Rest for as long as you cooked it before serving.

Our Sausages

Oven or PanAbout 20 minutes
  1. Cook gently — high heat splits the skins.
  2. In a pan: medium heat, turning, for around 18–20 minutes.
  3. In the oven: 190°C (170°C fan) for 20–25 minutes, turning once.
  4. They're done when golden all over and cooked through.

These are guides — ovens vary, so use a temperature probe if you have one, and always rest your meat. Ask at the counter and we'll talk you through anything specific.

Come and see us

A short drive into the Lancashire countryside

You'll find us on Hall Lane in Lathom. Pop in Tuesday to Saturday for the counter, the deli and everything in between.

Hall Lane, Lathom, Lancashire, L40 5UW
01704 895687
Opening Times & DirectionsContact Us

Opening Times

Tuesday
8.30am – 5pm
Wednesday
8.30am – 5pm
Thursday
8.30am – 5pm
Friday
8.30am – 5pm
Saturday
8.30am – 4pm
Sunday
Closed
Monday
Closed