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Newsletters

March News

Well, of course, it wouldn’t be British if I didn’t mention the weather, but late winter is offering up some big swings in temperature. We don’t know if we should be wearing another jumper and long-johns or should we be discarding the winter layers. For the record, my winter layers are still firmly in place.
Of course the changes in temperature don’t just affect our attire. What should we be preparing for sale? What do our customers want to eat? The comfort of slow roasts, stews and braises are all still very much a favourite, along with minces for meatballs, Bolognese and ragout’s.
Our counters are full of Chuck Steak, Beef Shin and Brisket. Lamb Shoulder, on or off the bone, and Lamb Shanks. Pork Neck Ends (Boston Butt) and Pork Belly. The list goes on.
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New Year, New Website, New Events ...

Gosh! It is such a long time since I wrote about the going’s on at Meat London.

I should start by welcoming in 2023. It’s getting a bit late for ‘Happy New Year’, and we have passed our first event of the year, Burn’s Night. With St Valentines Day next up, the year is well and truly under way. We hope all of our customers have a good one.

As you read this post, it is quite possible that you will have noticed that the first excitement of the year is that we have upgraded our website. We recognised that our site was looking a bit tired, and much of the information was a little dated. Through 2022 we introduced our online shopping platform. It has been relatively successful and, we know, helped a good many customers who find it more difficult to visit our shops. We are now going to add more products and Gessica is going to make a small selection of our fabulous wines to be added.
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