Butchery

Butchery Opening Hours
Mon-Thu 8-6, Fri 8-6.30, Sat 8-5, Sun - Closed

Did you know that ALL meat in our Butchery Department is locally sourced? This means we know its provenance; where it was both reared and slaughtered.

In many cases we buy Beef, Lamb, Pork and Poultry direct from the farm, often from champion stock and always 'rare breeds'.

We have already sourced some truly excellent stock...

Beef - Highland, Belted Galloway, Dexter, Longhorn, Luing and Limousin.

Pork - Gloucester Old Spot, Saddleback, Welsh Black and Sandy Oxford.

Lamb - Jacob, Texel, Hampshire Down and excellent Local Mutton.

Birds - Corn fed chickens, ducks and game.

So come on down to Campbells, where we look forward to serving you...

Spice up your barbecue with this fresh, juicy mango and chilli salsa which perfectly complements the succulent BBQ steak

Takes 10 minutes to make, 6-14 minutes to barbecue, plus 30 minutes’ marinating and 5 minutes' resting

Nutritional Information

Ingredients

Method: How to make honey and soy glazed BBQ steaks with mango and chilli salsa

1. Mix the honey, soy sauce and five-spice powder in a shallow dish with plenty of freshly ground black pepper. Add the steaks and massage the mixture well into both sides. Cover and set aside for 30 minutes.

2. If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.

Chef's Tip

Cooking temperature: direct over a high heat.

3. Season the steaks all over with a little salt. Brush the cooking grate with oil, add the steaks and barbecue directly over a high heat for 3 minutes each side for rare; 4-5 minutes for medium; or 6-7 minutes for well-done. Set aside, covered with foil, to rest for 5 minutes.

4. Meanwhile, mix the salsa ingredients together with a pinch of salt and serve with the steaks.