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
Join us at Thursday’s late night shopping event for the carving of our pure-bred Bellota ham, port tasting, sherry sampling and much more… Thursday 5th 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 Thursday 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 […]
Game Season: Partridge
The partridge season runs from 1st September to the 1st of February. There are 2 types we have in this country, the English Partridge which is the smallest species, has yellow or grey legs and lesser known than the French Partridge or Red Leg Partridge. This is slightly larger and plumper, and the species you […]
Game Season begins
The Glorious Twelfth is the start of the game season and sees the first day of shooting on the grouse moors. The Red Grouse is a completely wild bird living on the heather moorlands of the UK. The season is short, lasting for just 16 weeks to mid-December. Game is naturally free range, local and […]
High-welfare Pork from Lishman’s: why it really matters
As an independent butcher we rely on a close working relationship with our suppliers and farmers to ensure quality, continuity, and good welfare. How do we ensure that our pork is the best it can be? It might sound obvious, but ultimately a butcher cannot ensure quality, continuity and good welfare if they keep changing […]