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June News

For sports fans, and especially football fans, May finished with very mixed blessings in North London. Full plaudits must go to Arsenal, who’s men finished the season with the ultimate prize, having won the Premier League for the first time in more than twenty years. Their ladies weren’t far behind, finishing second. Of course, Tottenham struggled through the end of the season, but just about managed to keep their heads above water and live to fight another day. Now, regular customers know very well that my own blood runs red and blue, and I have no intention of hiding my excitement and pride as Crystal Palace have won in
Europe at the first attempt. Conference League Champions is a great effort and sets us all up to get behind our national teams as the World Cup kicks off in America, during June.

Apologies to non-football fans, there is a lot of football coming your way.
Our Team at Meat London are ready. They have all done their sweepstakes, given their opinions on their own country’s chances and filled the BBQ stock ready for endless sunny days (please, ‘endless sunny days’!).

So, let’s start with the BBQ. I pointed out last month that our butchers have got right into the season and are producing some wonderful stuff. Chicken Skewers in many flavours, Lamb, Beef and Pork Skewers, Marinated Spicy Chicken Wings, Jerk Pork Belly Steaks, Spatchcock Chickens. Burgers, Kofte and, of course, endless sausages. I can almost taste the Butterflied leg of Lamb! It’s a good idea to pop into the shops to see what we have come up with lately.

With the season in full swing, and with the opportunity of family and friend’s gatherings, as World Cup games come around, I might advise that you get an order in, so that everything can be ready when you arrive, with nothing ‘sold out’ or missing. We also have Liz on stand- by if you want your order delivered. Either call the shops or look on our website for delivery details.

Free Cold Beer … now, that’s got your attention. Every BBQ order over £100 will come with two FREE Lost And Grounded Beers. Well, that’s simple enough…

What is Gessica going to give us to drink in the garden this Summer?

Of course, we have a fantastic collection of international sparkling and still White Wines. Far too many to mention here but do come in and see what is featured on our weekend tastings. This month, I want to highlight our delicious, and probably too large, selection of Rosé WinesL’Escarelle Deux Anges and Marie Christine (Provence). Le P’Tit Rosé and La Vie en Rose (Languedoc), Saint Clair (New Zealand) or the sparkling Massotina (Italy) are some of my favourites.

I am reliably informed that Gessica offers a 10% discount on boxes of six bottles or more, ‘mix and match’. That’s not bad either!

Finally, while on the subject of getting ready for long BBQ days, there will be a 10% discount applied to all cases of 24 cans of Lost And Grounded Beers, either one style or mixed, throughout the Summer. Favourites include, I Wanna go to the SunHelles and Running with Sceptres.

The back end of May and the beginning of June will see New Season Lamb in the shops. The older lambs, Hogget, have been very good up until now. The lamb has been good quality, and regular customers know that I really enjoy lamb during the first three or four months after Christmas. However, the older lambs are past their best and the new lambs are looking really good. Thanks Paddy. I think it’s fair to report that the price of lamb is still higher than we would like. However, we have not seen the spike in New Season prices as we used to see, and we are moving into new lambs without changing the counter prices. No promises that this will last, but we will do our best. As always, I would rather ensure that we offer the best quality rather than save a few pennies on an inferior product.

Cherry Cola Beef Short Ribs


Liberally cover the Short Ribs with the Cherry Cola rub and leave to marinade overnight.

Using 1/3 of a Chimney Starter (around 8 briquettes), get the BBQ to 140˚. Set the BBQ for indirect cooking, with lit briquettes to one side of the BBQ and add the wood chunks. Smoke penetrates meat when it’s raw. Once a layer of cooked meat forms on the outside, smoking has little effect.
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Lamb Saddle with Caramelised Baby Onions and White Wine Jus

Lamb Saddle

I make no secret of the fact that this is one of my favourite cuts. The saddle is from the middle of the animal and is all soft, tender meat. Rolled properly, it looks so elegant and is a real winner for any dinner party. Adding the soft, sweet baby onions on the side is a bit like putting a silk hanky in your pocket before you leave the house. An unassuming touch of decadence.
 
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Beef Wellington



With Christmas upon us, I am proposing the always decadent Beef Wellington. ‘Celebrity’ Chefs, and all those weekend glossy mags, will tell you that only a ‘Centre Cut’ Beef Fillet will do the job. That’s all very well if you are running a smart restaurant, and you want every piece to look the same, but the Rump Fillet, Chateaubriand, has all the flavour, is just as tender and will save a few pennies. It’s my cut of choice. As with all good things, your Beef Wellington will need a little investment of money and time, but, as it sets off your festive table, you will decide it is worth the effort. (BTW; this is the Christmas treat destined for my table this year).
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