Roasting Joints

Expertly prepared by our Master Butcher, our veal roasting joints are hung to dry for four to five days as the minimal fat cover does not allow for dry aging, before being cut to order and dispatched fresh. Each roasting joint boasts the qualities that makes this meat so prized; close texture, delicate flavours, and sweet aroma. As such our roasting joints are an ideal introduction to the discerning properties of this English milk fed delicacy.

More Information Veal Topside

Veal Topside

A Lean, Tasty Joint from the Rump

More Information Veal Silverside Image

Veal Silverside

A Lean and Meaty Roasting Joint

More Information Veal Breast

Veal Breast

On the Bone Veal Roasting Joint