Our Products

BEEF

The rolling hills and natural pastures common to the English countryside have always provided ideal grazing conditions to raise high quality cattle.  A naturally provided diet of grass, silage, cereals and root crops ensure that English cattle produce some of the best finished beef in the world today.  Our supplier has developed a brand of English Beef which draws from this natural production and farming expertise. 

All of our beef at Larratt & Co is matured to a minimum of 28 days before selling to you, ensuring tenderness and flavour. 

Our beef is certified by AHDB (formerly known as EBLEX).  This gives our customers the assurance about the meat they are buying with regards to; food safety, care for the environment, animal welfare standards, guaranteed eating quality and the knowledge that both the farms and our shop are independently inspected.   All of our beef carries the Quality Standard mark.

Prime Steaks


  • Fillet – cut from our specially selected 21 Day Aged Beef.  Very lean and wonderfully tender – our finest steak.

  • Rump – tender and juicy – a perfect steak

  • Sirloin – one of the finest, most flavourful cuts of meat, also the leanest of all the steaks

  • Rib eye –preferred flavour favourite among real steak aficionados.  Thick texture and full of hearty flavour.

  • Chateaubriand - From the head of the prime fillet, lean and exquisitely tender.  Best roasted due to how large it is, perfect for 2 to share.

  • Stir Fry steak strips – marinade, season and stir fry.


Roasting Joints


  • Chateaubriand - From the head of the prime fillet, lean and exquisitely tender.  Best roasted due to how large it is, perfect for 2 to share.

  • Rib of beef – classic roasting dish, full of flavour

  • Beef Topside – ideal for roasting.  Richard adds some external fat to it when hand-tying which adds to the flavour as it cooks.

  • Fillet Roast – very tender, a gourmet roast.  Perfect for a special occasion. 

  • Rolled Sirloin Roast – wonderful British roast with rich flavour and tender. 


Traditional cuts, casseroles & others


  • Chuck – from the shoulder and neck of the beef, yields some of the most flavourful and economical cuts of meat.  Best cooked slowly in liquid – perfect for casseroles, stews & pies.

  • Mince – 100% beef (steak) mince, made from our matured steak offcuts.  Very versatile.

  • Braising steak – (cut from our specially slelected 21 Day Aged...).  Virtually fat free.  Tender and full of flavour once cooked slowly and for a long time.

  • Stewing steak – tender and full of deep flavour once cooked slowly and for a long time. 

  • Oxtail - best slow-cooked for stocks, soups and braises.

  • Shin of beef – perfect in a rich & tasty casserole, it will thicken up the sauce itself, and gives it a wonderful rich beef flavour – cook long and slow.

  • Beef burgers (see BBQ section for details)

  • Meatballs – tasty meatballs made from the same mix as our burgers, hand-rolled.

  • Calves liver – most tender of all livers, widely used in fine restaurants served with bacon.


All other cuts available to order

LAMB

Our locally-reared free range supreme quality lamb comes from Stockenden Farm in Limpsfield, near Westerham.  Tony and his family have been farming there since 1954.

Our lamb is certified by AHDB (formerly known as EBLEX).  This gives our customers the assurance about the meat they are buying with regards to; food safety, care for the environment, animal welfare standards, guaranteed eating quality and the knowledge that both the farms and our shop are independently inspected.   All of our lamb carries the Quality Standard mark.

Lamb Roasts


  • Whole leg – prepared by our butchers to make it easy to carve while still leaving a bone for presentation and added flavour.  The most popular cut of lamb for roasting in the UK.  Ask Richard if you would like it butterflied, ideal for on the BBQ.

  • Half leg fillet end - prepared by our butchers to make it easy to carve while still leaving a bone for presentation and added flavour.  The most popular cut of lamb for roasting in the UK.  Ask Richard if you would like it butterflied, ideal for on the BBQ. 

  • Half leg shank end – Prepared by our butchers leaving the bone in for flavour. 

  • Shoulder of lamb – the sweetest of the roasting joints.  When cooked the meat falls away from the bone. Requires a little longer roasting time due to the extra fat compared to the legs – but a fabulous moist result.

  • Half shoulder knuckle end - the sweetest of the roasting joints.  When cooked the meat falls away from the bone.  Requires a little longer roasting time due to the extra fat compared to the legs – but a fabulous moist result.

  • Half shoulder blade end - the sweetest of the roasting joints.  When cooked the meat falls away from the bone.  Requires a little longer roasting time due to the extra fat compared to the legs – but a fabulous moist result.

  • French trimmed rack of lamb – classic restaurant dish and a specialist butchers cut


Lamb Chops & Steaks


  • Lamb Noisette – taken from the lamb saddle.  Perfect for popping under the grill, with a great taste.  Fantastic dinner party choice.

  • Neck fillets – best cooked long and slow until tender.

  • Lamb cutlets – a classic lamb cut, serve 2 or 3 per person

  • Loin chops – the leanest and most tender of the chops

  • Chump chops – cook on the grill, griddle or pan-fry for best results

  • Minted lamb chops – lamb chops dressed with a garden mint glaze

  • Lamb rumps – a superb cut of meat, a restaurant favourite

  • Leg steaks – succulent leg steaks with bone in.  Best grilled, roasted or on the BBQ.

  • Barnsley chops – great tasting ‘double chop’, perfect meal for one person.  Best grilled or roasted. 


Traditional Lamb Cuts and others


  • Lamb shank – fantastic braised slowly for a long time

  • Lamb kidneys – used in pies and a favourite in very traditional breakfasts!

  • Lambs liver – needs just a very brief cooking to be tender; ideal for grilling, sautéing, frying and braising.  Best cooked traditionally in the oven with onions and bacon. 

  • Diced lamb – hand-diced lamb that is taken from your cut of choice, ideal for slow cooking

  • Lamb mince – particularly good for shepherd’s pie, moussaka, meatballs or burgers.

  • Homemade minted lamb burger – meaty lamb burger with minted seasoning


All other cuts available to order

PORK

The sows from where we get our Orchard Farm pork are housed in social groups in deeply strawed tented lodges with free access to roam, feed, sleep or wallow at will.  By farrowing in individual arcs set in small paddocks there is freedom for the piglets after a few days form birth. 

Growing pigs are housed in social groups with free access to well strawed tented lodges which are snug in winter and cool in summer, in a large paddock area overlooking a river. 

On these farms, the pigs are fed with a highly nutritious creep and weaner diet to encourage growth and enhance gut condition for optimum health and happiness.  Their diet also includes as much as 20% apple pulp from a cider factory added to the cereal and protein to encourage appetite and enhance the flavour of the finished pork.

Our pork is certified by Red Tractor Assured Food Standards, as well as being RSPCA assured. 


Pork Roasts


  • Spit roast pig – whole hog to ready for your spit-roast.  A popular way to cook for large numbers.

  • Shoulder of pork/Spare rib joint off the bone - fabulous roasting joint, and ideal for easy carving.  Longer and slower to cook than the loin, but the result is sweeter and more succulent, with great crackling.

  • Shoulder of pork/Spare rib joint on the bone – ideal for pulled pork.  Longer and slower to cook than the loin, but the result is sweeter and more succulent, with great crackling.

  • Rolled Loin of Pork – with crackling, prepared for easy carving.  Most popular pork roast in the UK due to its ease of cooking and how tender it is. 

  • Loin of Pork on the bone – with crackling.  Looks like a long roll of pork chops – impressive presentation.

  • Belly of pork – One of the most succulent pieces of pork you can get and always popular.


Pork Chops, Steaks & others


  • Pork tenderloin – one of the most tender cuts of pork.  A very lean cut, with a  delicate flavour so best when prepared with a marinade/sauce.  Best quickly cooked over high heat on the grill, seared, roasted or diced and cooked in stir-fries. 

  • Pork chops – taken from the pork loin to produce a medallion of meat with the cutlet bone attached for added flavour

  • Pork steaks – removed from the bone & fat, which created a lean, healthy option.

  • Diced pork – hand-diced

  • Pork mince – try adding it to your burgers or Bolognese for a richer flavour.

  • Homemade sausages (see separate section below)

  • Bacon (see separate section below)

  • Gammon (see separate section below)


All other cuts available to order

POULTRY

Our chickens come from a farm where the birds are reared in smaller flock sizes by individual farmers who are passionate about the welfare of their animals.  The St. Georges chickens have far more space available to them than other more intensely reared birds, and also enjoy enriched conditions such as perching on straw bales and natural periods of darkness.

Our chickens are dry-plucked, high welfare chickens that taste like chicken!  These chickens are not available in supermarkets.

Our chickens are reared on Freedom Food approved farms to strict RSPCA welfare standards.


Whole Poultry

  • Whole chicken – St George’s dry-plucked high welfare chickens.  Best cooked well-seasoned, buttered and roasted.  

  • Half chicken – St George’s dry-plucked high welfare chickens.  Best cooked well-seasoned, buttered and roasted.  

  • Spatchcock chicken – split and flattened for you by Richard & his team, to create an extra special cut which cooks faster and evenly.  Also gives you lots of lovely crispy golden skin. 


Poultry Portions

  • Chicken breasts – skin on or skinless – tasty and juicy chicken breasts.  Very versatile. 

  • Chicken escalopes – incredibly tender piece of meat, ready to be covered in breadcrumbs.

  • Chicken legs – very versatile and make easy finger food

  • Chicken wings – juicy and very tasty, great finger food, ideal for buffets. 

  • Chicken thighs – juicy and full of flavour.   Ideal for parties and bbqs, a family favourite.

  • Chicken livers – a timeless favourite, highly nutritious and delicious.  Simply pan fry in butter for a few minutes, or make a fabulous terrine or pate.   

  • Chicken kebabs – see BBQ section below

  • Duck breasts – beautifully tender with a rich flavour to them


All other cuts available to order.

BACON

English dry-cured bacon

  • English dry-cured unsmoked back bacon

  • English dry-cured unsmoked streaky bacon

  • English dry-cured smoked back bacon

  • English dry-cured smoked streaky bacon


Gammon

  • Smoked gammon joint – boned and rolled, cured leg of pork

  • Unsmoked gammon joint – boned and rolled, cured leg of pork

  • Smoked gammon steak

  • Unsmoked gammon steak

  • Bacon lardons

SAUSAGES

All our sausages are handmade in the shop, using natural casings and only the best prime pork cuts.  We have selected the finest seasonings to ensure they all taste fantastic.  Richard is constantly adding new sausage recipes, so please contact us with any suggestions. 

  • Homemade Cumberland sausages – a great breakfast sausage packed with flavour. 

  • Homemade Cumberland chipolatas – a good choice if you’re in a hurry as these cook faster than thick sausages

  • Homemade Lincolnshire sausages – renowned for their flavour and taste, with a predominant sage flavour. 

  • Homemade Gluten Free sausages – as close to the traditional Cumberland sausage, but 100% gluten free.

  • A changing selection of flavours including – honey & mustard, chilli & garlic, tomato & basil, pork & leek, pork & chive, pork & garlic, lamb & mint, beef & horseradish, spicy pork, pork & apple, cranberry & apple, zesty mulled wine, roast ginger & spring onion

  • Spanish Chorizo sausages – Authentic Spanish Chorizo.  These uncooked small chorizo sausages are full of flavour - ideal for BBQs, paellas, casseroles.  Great spicy flavour.   

  • Cumberland sausage meat – makes the tastiest sausage rolls.

BBQ ESSENTIALS​

As well as offering a wide range of high quality traditional cuts and joints, we also have a fantastic selection of other meats which are perfect for the BBQ. 

  • Homemade premium beef burger – handmade in the shop, using only the finest seasonings and ingredients, as well as only the prime cuts of beef.

  • Homemade gourmet beef burger – a gourmet version of our premium burger, with added ginger, a hint of chilli, etc

  • Homemade minted lamb burger – meaty lamb burger with minted seasoning

  • Plain or marinated chicken kebabs - garlic, piri piri, hot & spicy, smoky bbq, Chinese, Cajun

  • Chicken & chorizo kebabs

  • Plain or marinated pork kebabs - piri piri, hot & spicy, smoky bbq, Chinese, Cajun

  • Plain or marinated lamb kebabs – mint, Cajun, garlic

  • Sweet chilli beef kebabs

  • Any beef steaks

  • Plain or marinated Chicken drumsticks - garlic, piri piri, hot & spicy, smoky bbq, Chinese, Cajun

  • Plain or marinated chicken thighs - garlic, piri piri, hot & spicy, smoky bbq, Chinese, Cajun

  • Plain or marinated chicken wings - garlic, piri piri, hot & spicy, smoky bbq, Chinese, Cajun

  • Spare rib chops

  • Belly ribs

  • Baby back ribs

  • Sausages (see separate section above)

  • Spatchcock chicken

  • Spatchcock poussin

SEASONAL GAME

  • Various venison cuts – ask for details

  • Rabbit – ask for further details

  • Pigeon breasts

  • Whole pheasant

  • Pheasant breasts

  • Whole Partridge

  • Whole Grouse

  • Whole Quail

 

01959 564539 (Westerham) 01892 616668 (Tunbridge Wells)

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