In the centre of the Howardian Hills, our butchery team have the pick of the finest quality, hand reared produce, mainly sourced from within 40 miles.
We guarantee the freshest, tastiest meat all prepared by our expert team.
From Aberdeen Angus beef reared on the estate by Mike Farger, sheep which graze on the fields that make up the Castle Howard estate, to outdoor reared rare breed pigs. Our butchery team work closely with local farmers and suppliers to ensure only the finest quality meat and poultry makes it to the counter.
The butchery also offers a variety of seasonal game provided by Castle Howard’s own game keeper.
Pick of the Season
Our spring lamb comes from tenant farmer Richard Clifford at Slingsby. Leg of lamb is the traditional cut at Easter, it is quick to roast, can be prepared on or off the bone, and is best served a little pink. Lamb shoulder is the perfect cut for slower roasting, or why not try one of our lamb cushions or individual lamb noisettes.
All our sausages are made in house by our expert team using only local pork leg and shoulder, estate reared beef and lamb, and natural skins. Our recipes are unique to Castle Howard and each month we showcase our favourite flavour.
Our varieties include:
- Plain Pork – thick or thin
- Old English
- Cracked Black Pepper
- Black Pudding
- Beef with Chillies
- Lamb Merguex – in lamb skin
- Venison and Cranberry