It’s Sausage Week!
Monday 30th October – Saturday 4th November 2023 Buy 5 packs, and get 3 extra packs free. Buy 2 packs, and get 1 more free. Fill up your freezer or serve them up at your Halloween & Bonfire Night parties. Our limited edition range for #UKSausageWeek features over 30 varieties of sausages on offer […]
Gilt Edged Pork
When it comes to pork, the ladies have it. Young female pigs – Gilts – in the view of most farmers and butchers ‘in the know’ produce a better flavoured, more succulent meat than their male counterparts. Have you ever experienced a rather unpleasant aroma and flavour when cooking pork? A smell that is not […]
Roasting meat to perfection
There are so many ways of roasting and here I am adding just another piece of advice. It’s the question we behind the butcher’s counter get asked the most, ‘how long should I cook this?’ The standard reply from my apprentice days by George, my now long departed boss was, ‘give it 20 minutes per […]
York Ham – The King of Hams
There are dozens, possibly hundreds of styles of ham throughout the world, ranging from the prosciutto, Serrano style hams which are sliced very thinly and served just as it is, cured but not cooked, to the Wiltshire or Country hams which are cooked and served hot or cold. All the hams were created for the […]
The 2014 Tri-Nations Butchery Challenge
Recently I had the honour and pleasure of captaining the British Butchery Team in the second Tri-Nations Butchery challenge. This event pits 6 of the best butchers from Australia, New Zealand and Great Britain, in a 2 hour competition where they cut and display 1 lamb and a side of beef per team, in such […]
Behind the Scenes at Lishmans: Why We Did It
Recently we have discovered a new more modern way of getting our message across to the people. We are busy butchers; making pies, producing sausage, curing bacon and hams, and many other things beside which we are particularly proud of. Because of the layout of our shop in this Victorian terrace, much of what we […]
The Joys of Spring Lamb
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried up around Christmas time, and what was left, the hogget as it would now be called, was considered […]
A Salumi Tour of Tuscany
Any fool can know. The point is to understand – Albert Einstein I have read all the books on the science of salami making and cured meat preserving. I have practiced it to quite a degree too. But it’s not until you meet the fathers, sons and families whose lives revolve round it and has […]
