RackLamb
Lambs
Lamb Koftas

Lamb

We source our lamb from a few different suppliers depending on the time of year.

Some of the lamb is supplied by Hugh from our smallholding near Calverhall. The lambs are completely grass-fed and as such provide great tasting, tender meat.

We also take a lot of lamb from some neighbours on the estate — Alex & Tracey Pyke of Manor Farm, Calverhall. These lambs are reared to the highest animal welfare and environmental standards — as with all of the produce we buy in we look for suppliers who have the same ethos as we do, the Pyke family fit this bill perfectly.

Lamb is bought into us in whole carcasses and can be ordered in whole/half boxes to fill your freezer. We present it on the counter in many different forms. Some of our most popular lamb products are our delicious lamb burgers & our minted lamb koftas — perfect with a flat bread, salad & a dollop of tatziki!

beef, food, restaurant, meal, eating out

Kate and Hugh would like to formally announce that as of 23rd November 2016 that the business of Oxtail and Trotter is now owned by Alan Cornes. Over the past four years we have lovingly restored and nurtured this wonderful business. We set up the shop back in 2012 with the view to provide the vi

Alan Cornes

We thought it is about time we did a staff profile on our favourite butcher, we asked him a few questions and here are his answers: 1. How long have you been in the butchery trade?

Hot Garlic Pickle

What you need: 250g braising steak, 150g mushrooms, 1 white onion — finely sliced, large handful of peas, ½ pint beef stock, 1 tsp cornflour mixed with water, Hot Garlic Pickle Brown the steak then add the mushrooms and onions. Fry for 5 mins then add 3 tsp Hot Garlic Pickle. Fry for a further mi

Hygiene

We are proud of the standards we keep at Oxtail & Trotter. Therefore we are delighted to announce that we have been awarded top marks for our food hygiene by the Cheshire East Food Standards Team. This follows a recent inspection.

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