Lamb, Lamb and More Lamb!

Posted by & filed under Lamb.

We’re going crazy for lamb this week (4th – 10th May 2015) at the Rose House Butchery with some cracking deals on shoulder, leg and chops.  To give you a bit of inspiration to make the most of your bargain, we’ve put together some of our favourite lamb recipes……

Shoulder of Lamb – just £7.99 per kilo, normally £9.99 per kilo.







Slow-cooked lamb shoulder with boulangere potatoes: By Tom Kerridge, from Tom Kerridge’s Proper Pub Food.  We love this recipe because it’s a super simple dinner party recipe – just pop it in the oven and you can forget about it.  Four to five hours later your left with a fantastic dish packed full of flavour.

Leg of Lamb – £8.49 per kilo, normally £10.99 per kilo.

Jamie roast leg of lamb









Of course, for leg of lamb, it has to be a Sunday roasted joint.  Take a peek at our favourite – Jamie Oliver’s best roast leg of lamb recipe for a sure Sunday lunch winner.

Lamb Chops – £9.99 per kilo, usually £14.99 per kilo.










Our favourite recipe for lamb chops is Nigella’s alternative twist with her Crispy Lamb Chops, perfect served hot or the next day as cold leftovers.

L’Italia è meglio! Rose House Butchery finds its Italian flair this week

Posted by & filed under News, Pork.

Summer is fast approaching and the season of BBQ’s and light delicious dinners are beginning again. So here at Rose House Butchery we thought it seemed fitting to give this week’s deals a slight twist.

For just one week only we are offering some fantastic Italian sausage treats! Why not broaden your sensory horizons with some Italian fennel sausage or spicy Italian sausage both normally £9.99 per kilo (10-12 sausages) now only £7.99 per kilo. Here at Rose House Butchery we are proud that all our sausages are made with only pork and fresh ingredients. There is no rusk added and we believe that the freshness of the ingredients and the quality of the pork is what makes our sausages stand out.

Now, if this has got your attention and your thinking about what you could do to make a delicious meal, don’t worry because we have some inspiration for you.

Delicious Italian sausage ragu. Image from

Delicious Italian sausage ragu. Image from

Why not try the Italian king of cooking Gino D’Acampo’s salsicce e fagioli recipe, a classic Italian sausage casserole.

Or if you’re looking for something slightly quicker for a mid-week treat why not try Kirrily La Rosa’s Italian sausage ragu pasta.

Need any further inspiration or cooking advice? Please don’t hesitate to pop into the shop, as we will be happy to help!

Suffolk Food and Drink Awards: Best Independent Food or Drink Retailer

Posted by & filed under News.

We are thrilled we can finally announce that we have been selected as a finalist for the East Anglian Daily Times Suffolk Food and Drink Awards in the Best Independent Food or Drink Retailer category.  WOW!!

With previous winners being the likes of Pump Street Bakery, Elveden Courtyard and Blythburgh Pork we are delighted to have been selected as a finalist for these prestigious awards.

We are off to the awards lunch on the 20th April at Kesgrave Hall where the winners will be announced, keep your fingers crossed for us!


Easter Treats and Spring Deals

Posted by & filed under Lamb.

Easter is nearly upon us and for the traditionalists among us that means serving up lamb this Easter Sunday.  We have some fantastic rare breed and native lamb in the shop this week, along with hogget and mutton for those that fancy something different or new.  Of course it goes without saying that all our meat is free range and locally sourced, the majority of our current mutton, hogget and lamb has been bred on the Brecklands by Breckland Larder.

As it is Easter this weekend we are running some cracking deals so do pop into the shop to pick up a great deal.  If you’re looking for some inspiration we’ve put together some of our favourite recipes below:

Perfect Roast Leg of Lamb.  Image from

Perfect Roast Leg of Lamb. Image from

Perfect Roast Leg of Lamb – Wrap it in a Blanket: By Elaine Lemm, British and Irish Food Expert, writing for About Food.

Pot-Roast Hogget with Barley: By The Hairy Bikers, from Hairy Bikers’ Best of British.  Reproduced on the BBC’s website.

Slow-Cooked Mutton Shoulder with White Beans and Green Sauce: From The Telegraph’s Food and Drink Online Section.

Need some further inspiration or cooking advice?  Pop into the shop and we will be happy to help!




Business as usual at the Rose House Butchery

Posted by & filed under Uncategorized.

To my fantastic customers,

Some of you may have already heard the news that our friends at GNMA, whose premises are also located at Rose House, are closing down.

Don’t worry though – we’d like to reassure all our customers and suppliers that Rose House Butchery is totally separate to GNMA and it’s business as usual here.

We wish the team at GNMA all the best for the future.

Happy New Year!

Posted by & filed under Uncategorized.

Hi all!

Happy New Year! Hope you’ve all had a decent rest over the Christmas break; Christmas is the maddest time of the year for a butcher so I took a few well-earned days off afterwards. Sorry to anyone who missed us, but the good news is… we’re back in the butchery and ready for 2015! As always I’m optimistic that it’s going to be a cracking year with loads to look forward to.

Lots of people make resolutions in the New Year and it is a good time of year to start making promises to eat better.

Instead of eating less to make you feel energetic after the holiday slump, your better to eat more stuff that’s good for you.  One of the main reasons I’m passionate about where my meat comes from because I know what’s in it. When the animals are free range and responsibly farmed, I know that the meat isn’t pumped full of water and growth accelerators with half the goodness gone.

If you’re looking to eat well and save the pennies too, come and see what deals we’ve got in the shop. To start with, we’ve got some great deals on beef this week– minced and diced beef are only £6.49/kilo, our best braising steak is £7.99/kilo and topside is only £9.99/kilo!

Come and have a chat in the butchery if you want some tips and advice about what to go for – always happy to help!

As always, you can sign up to the newsletter for some tasty tips, deals and news from us by clicking here.

Looking forward to seeing you all in 2015!

No rest for the butcher

Posted by & filed under Uncategorized.

Good morning all!

It might seem like we start talking about Christmas really early, but our first proper Christmas events have come up already. This Sunday is going to be a busy one!  Who said Christmas was a time for relaxing? They clearly weren’t a butcher…!

Flavours of Winter is coming back to Ipswich this weekend, with a great mix of fantastic Suffolk producers, chefs, kids cookery sessions, live entertainment, and yes, a demonstration by yours truly! I’ll be on the Anglia Factors Cookery Stage at 10.45am on Sunday so pop down and say hello.

Also on Sunday, the St Peter’s St. Festive Craft and Vintage Market will be in full swing. This is a great event that pulls in all the independent businesses from the St Peters and St Nicholas St areas, emphasising buying quality and buying locally. As you can probably guess, that is pretty important for the Rose House Butchery!

So to support, alongside the market, the Rose House is joining in the festivities by serving up some mulled wine, mince pies, and some tasty samples so you can try something you might not normally go for.  We’re also chuffed to have Danielle from La Petite Boutique setting up outside for the day, bringing some Christmas spirit with her.

It’ll be a really good week to get serious about Christmas; if you place your Christmas orders in the shop before Sunday, I’ll throw in a pound of sausage meat for you as well.  Have a look at our Christmas Price List here.

There ‘s also deals on burgers: 6 for a fiver, and mince is only £7.50 per kilo. Good excuse to get organised!

Hope to see some of you at some point over the weekend




Beautiful Baylham Berkshires.

Posted by & filed under Uncategorized.

Afternoon all!

It’s getting a bit chilly outside– not my favourite but it makes me feel a bit better banging on about Christmas in October!

Within that festive theme – there’s more to Christmas cuisine than turkey.  To make life easier we’re going to sort your menu out with some tasty packages for the season – a box with a selection of bits to simplify your shopping. Look out for those next week, and keep an eye out for the weekly deals as well!

Our delicious deal for this week in the shop is rolled shoulder of pork; only £6.99 per kilo and roasts up a treat – have a go at this recipe which recommends mustard and cider gravy.

As you will probably know by now, all our meat in the shop comes from traditional, rare and native breeds.  These shoulder joints are coming from Baylham House Farm, who have supplied us with some beautiful Berkshire pigs.

These black pigs were close to dying out in the 19th century because people turned their attention to farming white pigs. Although they’re rare, they survived due to having some of the best quality and flavour pork and bacon. They are still recognised by the Rare Breed Survival Trust as a vulnerable breed.  British Berkshires are still exported to the Far East, where it’s so popular that it’s sold as a rare delicacy – but you can get some right here, which is a bit more convenient.

Speaking of convenient – the opening times in the shop have changed. We’re now open Tuesday to Saturday, with a late night opening on Friday nights for you.

See you in the shop soon!


Mmm… mutton!

Posted by & filed under Uncategorized.

As a meal, mutton is a bit misunderstood so I thought we’d clear up the myth…

In the past, mutton was a staple meat and lamb was a luxury for festive occasions and special treats.  In recent years though, mutton has fallen out of favour and developed a bad reputation about the quality of the meat.  In fact, mutton meat isn’t from a particularly ‘old’ animal at all.

In reality:

Lamb: 0-1 year old

Hogget: 1-2 years old

Mutton: 2+ years old

All the mutton in the shop is treated like beef and hung for a minimum of 14 days, which means you can cook it in the same way as lamb.  If you know what you’re doing with it, I think mutton has an even better flavour than lamb too!

We’ve got some beautiful mutton in the shop at the moment, if you want to try something different, have a go at this recipe for braised mutton chops.

If you’d like some more tips on what to do with it, just ask me in the shop!!

Aldeburgh Festival is approaching!

Posted by & filed under Uncategorized.

Morning all!

It’s been a while since I have had time to put pen to paper – it has been such a busy summer and has almost disappeared pretty quickly!

The highlight of this month is the upcoming Aldeburgh Food and Drink Festival this weekend.  The Festival showcases the great and the good in the wide world of food from Suffolk and beyond!  I’m demonstrating this year, along Tim Matthews from The Artisan Smokehouse.  For something a bit different, we’re going for goat!  I’ll be demonstrating the best butchery skills and showing you the best parts to use, then Tim will use the meat to demonstrate some of the many tasty things that can be done with this under-appreciated meat.

Look out for us on the Tiptree Stage on Saturday the 27th September at 4.20pm; come and say hello, take a seat and learn some skills!


It’s all about Pride, Passion and Provenance

I am currently working very hard with Ollie at Suffolk Wild and Free Range Meats to develop the wholesale side of the business and distribute our fantastic quality meat not just around Suffolk, but across the whole country.  Keep an eye out for how we’re getting on…


Good old Goat

Goat is the flavour of the month for me with our demonstration at Aldeburgh Food and Drink Festival.  Goat meat is not particularly common in this country, although it’s a regular feature of many meals in plenty of other parts of the world and once you’ve tasted it it’s easy to understand why!

We’ve got some Kid and Goat meat in: goat meat is lean, and benefits from slow cooking, which is one of the reasons it’s great in a curry. If you’re not too fond of curry, there are plenty of fantastic recipes out there; here are some recipes for Sicilian roast kid and kid and fennel… enough to make your mouth water!  Of course you can also get some tips direct from our demo at Aldeburgh on Saturday….. have I plugged that enough?!  It’s just such a great festival it has to be worth several mentions!!


Specially Selected Sausages

As well as some delicious authentic Italian Fennel Sausages, we’ve got some Traditional Boerewors: a South African sausage.  These are so authentic: of course they’re made in the shop, but the recipe came straight from a South African Butcher’s mouth, courtesy of a lovely customer who made the introduction!


Game (It’s fun)

The game season is pretty much upon us, and we are ready for it.  We’ve already got some rabbit, hare and beautiful venison in stock. Soon to come we’ll have pheasant, partridge and wild fowl. For serving suggestions and preparation tips, just ask!

If you’d like to be more of a Game Prep Pro and learn some new skills, put the 5th of October in your diary; our next course will be right up your street…!


The Frugal Game Course will teach you the best uses for the different game meats and how to prepare them. You’ll get to work on your own brace of pheasant and partridge, a muntjac deer, rabbits and more; you’ll get expert tips on the best ways to use all the meat, cooking hints and marinating tips. We’ll feed you as well, and send you on your way with some decent treats for your freezer! You can book here, or call the shop for some more info!

If you know someone who’d love this as treat, you can purchase gift vouchers for the courses in the shop, just give us a call in the shop or ping us an email.

I’ll try not to leave it so long next time – hope to see you in the shop soon!