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Rump Steak
Sirloin Steak
Fillet Steak
Fore Rib on the bone roasting joint (per bone)
Sirloin roast /kg
Topside Roast /kg
Silverside Roast /kg
Beef Fillet roast /kg
Rolled Brisket /kg
Beef mince 500g
Leg of lamb - whole
Leg of lamb - half (fillet end or shank end choice)
Lamb - whole shoulder
Lamb - half shoulder (shank end or blade end choice)
Rack of Lamb - Around 650g
Leg of Pork - Boned and Rolled
Organic pork loin roast - bone In /kg
Gammon Joint (uncooked)/kg
Honey roast ham joint (cooked)/kg
Unsmoked streaky bacon - 8 rashers
