David Lishman’s Guide to Lamb
David Lishman gives a butcher’s lowdown on seasonal lamb; explaining the differences between Lamb, Hogget and Mutton Spring Lamb We start our journey with Spring Lamb; obviously! Real Spring Lamb is milk-fed and comes straight from the mother. Very young, possibly about 16 weeks old. Season is April and May. Milk-fed Spring Lamb is very […]
Jack & Anakin’s French Exchange
Jack’s fresh back from his week as a butchery student in Lyon, France with the Q Guild’s Butchery exchange scheme. We take a moment away from the shop floor to get the lowdown on Jack’s week as an exchange student with @maisonmilliat and @efma.cma college. Jack, tell us about your highlights: I really enjoyed Skiing; the views […]
Valentines 2024
Valentines is coming down the tracks, and you know that slinging something in the microwave really isn’t an option. Whether you’re looking for a flamboyant showstopper or a more chilled out vibe, we will have a pretty tasty selection on offer, whatever your budget. Take your pick from: Heritage breed Steaks to share: T Bone, […]
Roasting Guide
You’ve collected all your Lishman’s produce for the festive season, and now what’s next? It’s time to consult our Roasting Guide to get the very best from your Lishman’s meat. Consult the Roasting Guide below for cooking advice on Turkey, Beef, Duck, Goose, Lamb, Chicken, Pork and Gammon: or collect a copy of the booklet […]
Christmas Opening
Between the 22nd & 24th December, all Christmas orders will be ready to collect outside at the rear of the shop during your allocated time slot. Christmas orders CLOSE on Saturday 16th December; however please note that some collection slots are already at capacity. Please head to the butchery counter in the shop if you […]
It’s Bellota time: a very special event with Lishman’s this week
Join us at Wednesday’s late night shopping event for the carving of our pure-bred Bellota ham, wine tasting, sherry sampling and much more… Wednesday 6th December – a true spectacle We’ve been looking forward to carving into our pure-bred Bellota from Arturo Sánchez for weeks. Join us in the shop on Wednesday evening to see David […]
Brined and infused turkey breast joint
David explains the story behind our brined and infused turkey breast joint There is nothing more traditional than bringing a roast turkey to the dinner table on Christmas day and father carving steaming slices of white breast meat with some succulent dark leg meat on the side. But I understand that cooking a 15lb bird […]
Duck breast in cherry sauce
David’s way: Duck Breast in Cherry Sauce I am patting myself on the back having produced this special meal that was actually very easy. If you want a change from a steak, I recommend this for a Friday night meal with not too much fuss. Note, a duck breast is a similar price to a […]
