A collection of our Butcher's mince, made using our prized, grass-fed British steaks, mouth-watering British lamb, and wild Scottish venison.

Minced Steak

Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 400g. Then use as per your favourite recipe.

Ensure the minced steak is piping hot throughout before serving.

Chef's Tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!


Minced Lamb

​Allow the mince to come to room temperature prior to cooking. Remove all packaging.

​Preheat a wide, heavy bottomed pan over a high heat and add 1 tsp. of oil.

​Add minced lamb and brown all over for 6-9 minutes. Then use as per your favourite recipe.

​Ensure the minced lamb is piping hot throughout before serving.

Chef's Tip: For best results, use a wide heavy bottomed pan to allow the minced lamb to spread out and brown in a thin layer. Break up the minced lamb with a wooden spoon before or during cooking to release the meaty flavour!


Minced Venison

​Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tspn) of oil.

​Add minced steak and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.

​Ensure the minced steak is piping hot throughout before serving. Using a wide heavy bottomed pan will allow the minced steak to spread out and brown in a thin layer.

​Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour.