Discover The Smoke + Barrel, our new weekend kitchen and taproom
Just before Christmas, we opened our craft butchery at Lannock under the stewardship of Joey Pechey, our master butcher.
The premise for the butchery was to create an authentic farm-to-table experience focusing on whole carcass butchery. The point here is to keep the supply chain short, supporting local businesses whilst reducing the environmental impact and stress on the animals.
Why Whole-Carcass
The cornerstone of the butchery is our 100% pasture-raised shorthorn beef. Butchering the whole carcass lets us be creative and offer cuts you won't always find in a regular butcher shop. Being firm believers in championing the lesser cuts that deliver fantastic flavour and value, plus an important part of our ethos, is that nothing goes to waste. A good example is our nutrient-rich beef mince, which contains a small amount of offal, that not only tastes amazing but means we are using parts of the animal that far too often go in the bin.
Pork, Lamb and Game
Pork and lamb, for now, are sourced from trusted local farms, and all our animals are slaughtered at Fred Evans, our local abattoir.
Recent to the party is a herd of Mangalitza pigs currently foraging in our woods. These wild-looking pigs produce the most incredible, deep, rich meat, prized for their fat.
Seasonal Game shot on the farm is another important product at Lannock. Genuinely wild and highly nutritious, venison burgers and sausages have proved a real hit, along with dressed pheasant, duck and partridge ready for the pot.
Opening:
The Lannock Butchery is open Thursday – Sunday, 9am – 5pm.
We positively encourage our customers to call in with special requests and bespoke orders. We also offer a range of products online for click and collect.
For wholesale enquires, please contact tom@lannockfarm.com.