Rachael & Jonny, Pewsey

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Rach...

Marbled loveliness. Season, then sear in a hot pan and then consider transferring to an oven to ensure that the fat melts into the meat. Rest for 5...

Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...

Coarse ground, 100% pasture fed organic beef mince, approx 10% fat.More about Rachael & Jonny.

Hugely satisfying, makes vegetables (and pretty much everything) taste better.More about Rachael & Jonny.

Whether over an open wood fire, charcoal smoker, or a domestic oven, brisket is all about low n' slow - try it Texan style. More about Rachael &...

The key to a good goat curry, make sure to cook low n’ slow so that this amazing meat is tender and reveals all it flavours. More about Rachael &am...

Sear, braise, delight, repeat.More about Rachael & Jonny.

Use as an alternative to lamb mince. Takes spice really well, and is hugely versatile. More about Rachael & Jonny.

Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.

You know wok to do with these.More about Rachael & Jonny.

Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.

Versatile, forgiving deliciousness. Big, bold flavours on account of the fat. Expertly taken off the bone making barbecuing easy. The hogget is th...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Beautiful, succulent bone-in m...

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. The hogget is the best of both worlds, halfway betwee...

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Coarse ground lamb mince. High...

Cut from the rump, cooking this succulent steak is fabulous easy – and the taste is easily fabulous. The hogget is the best of both worlds, halfway...

Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roast or barbecue...

Individual portions from the end of the rack. Exquisitely soft meat, best served pink. 3-4 pieces. More about Rachael & Jonny.

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...

Truly fabulous sirloin steak on the bone. Best barbecued. Serve with chimichurri, or a cool salsa tonnata.More about Rachael & Jonny.