Located on a self-explanatory part of the animal, shin is best cooked low and slow. The reason for this is that the meat has plenty of gristle but when broken down makes a melt in the mouth texture. When cooked correctly it is also incredibly flavoursome. (Weight 0.5kg)

All meat is frozen to ensure the quality is naturally preserved.

All weights are approximate due to the nature of artisan butchery. Likewise the pictures are a representation only.