How to Carve our Bone In Roasting Joints


Our Head Chef, Stefan, shows how to carve our Bone-in Roasting Joints. It’s been made easy by design, the meat having been separated and tied back on to the bone by the butcher to develop extra flavour during cooking. Now anyone can approach these roasts without the fear of tricky carving.

Full cooking instructions are given in our How to MEAT perfection guide, and on the webpages of our individual bone-in joints.