MEAT & POULTRY

Often called the "poor man's ribeye," this cut comes from the shoulder, just next to the rib. While it’s not quite as tender as a ribeye, it shares...

Beautiful lean and tender meat that’s absolutely packed with flavour. Try it. You won’t be disappointed.More about Harry & Emily.

Cross cut from beef shin, this is a classic to braise slowly for a looooong time. The marrow in the bones brings something truly special to the par...

Braise it, stew it, turn it into a pot roast. Great, flavourful value. More about Mary, Peter, Andrew & Jonathan. 

Ready for stews, curries and casseroles. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you get home from a long day....

A magnificent centrepiece, perfect for Wellington. Feeds five-ish.  More about Harry & Emily.

Boned and rolled. More about Mary, Peter, Andrew & Jonathan. 

Boned and rolled with the perfect meat to fat ratio. Try roasting it slowly at 150 degrees or so. For decent crackling, cut off the skin, scrape ou...

A rich, flavoursome cut of organic lamb from Goodwood’s pedigree Southdown flock, a breed that has thrived on the chalk grasslands of the South Dow...

Raised on the Goodwood’s rolling chalk downland, where cattle have grazed for centuries, this organic diced beef reflects a long tradition of caref...

Rich in flavour and full of character, this organic beef mince comes from Goodwood's traditional Sussex cattle, a breed that has grazed the estate'...

Sourced from organically reared Sussex cattle, these beef bones are full of natural flavour and ideal for making homemade stocks and broths. Simmer...

A proper Sunday lunch favourite from Goodwood's West Sussex estate, this organic silverside is a lean, versatile cut with a rich, satisfying beef f...

A beautiful organic topside roasting joint from Goodwood's Farm, where Sussex cattle are raised with care on the West Sussex estate. This lean, fla...

A classic roasting joint. Ideal for Sunday lunch. Consider cooking Roman style with anchovies, but mainly don’t overcook it.More about Benji.

Slow roast this shoulder until the meat falls away, yielding deeply flavoured pork perfect for sharing. More about Harry & Emily.

Roast on a medium heat for a tender, juicy Sunday lunch. Be sure to rest well before carving. More about Harry & Emily.

Ready for stews, curries and casseroles. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you get home from a long day....