100% RAISED IN THE OPEN AIR
RAISED ON THE GREEN PASTURES OF
Ireland
vgh certifies that
the lambs are minimum
6 months old, and
the Sheep are minimum
15 months old
direct from
OUR FARMERS
OVER 150 HECTARE'S OF PASTURE
SOLD DIRECT

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Sale New
Qurbani Lamb
from £ 140.00

Free cut and packed in a refrigerated box.

Each lamb slaughtered to your specified name.

Age : Minimum 6 Months Old

Weight : 20 kg

Sex : male

Breed : Charolais, Ile de France, Texel, Suffolk

Origin : Ireland

Offals : plucks and tripe

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Sale New
Qurbani Sheep
from £ 160.00

Free cut and packed in a refrigerated box.

Each sheep slaughtered to your specified name.

Age : Minimum 15 Months old

Weight : 25 kg plus

Sex : male

Breed : Charolais, Ile de France, Texel, Suffolk

Origin : Ireland

Offals : plucks and tripe

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Sale New
Qurbani Bull
from £ 250.00

Free cut and packed in a refrigerated box

Buy a single part of seven parts of the Bull .

Age : Minimum 24 months old

Weight : 45kg before butchery

Sex : male

Breed : Charolais, Limousin, Angus

Origin : Ireland

Offals : plucks

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New
Wagyu burgers
from £ 2.50

Per burger

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New
Gourmet Beef Burger
from £ 1.20

Per burger

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New
Baby lamb burger 150g
from £ 1.70
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New
Wagyu Beef fillet
from £ 30.00
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New
Wagyu Rib eye
from £ 28.00


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New
Wagyu Sirloin
from £ 26.00
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New
Wagyu T bone
from £ 24.00
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New
Beef Premium Fillet whole (dry aged min 21 day)
from £ 21.00

The tenderloin can be bought whole for a roast. The tip is removed to obtain a roast of uniform diameter for even cooking.
The head of the tenderloin can be kept for roasting or cut into steaks 2 to 2.5 cm thick. The butcher can cut small tournedos of 6 to 8 cm in diameter but of good thickness or steaks from the tip.
The real tournedos can only be cut from the tenderloin. It is usually tied and tied up, but this is not essential. If it is caught in another piece of beef, it is called "tournedos style" and must be followed by the name of the piece used.

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New
Beef Premium Fillet cut (dry aged min 21 days)
from £ 25.00

is a piece to pan-fry, grill or roast.

For quick cooking, it will be tastier if it is pan-fried with a little fat because the fat around it is not enough to protect it from the intense heat of a grill. In addition, the fat fixes the flavours. It is important to sear the surface and caramelize the juices, so as to leave the maximum amount of juice inside the meat.

Depending on the thickness and taste of each side, allow 1 to 3 minutes of cooking time per side.

Also remember not to cook it straight out of the fridge: let it sit at room temperature for a while to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Similarly, a short resting time under a sheet of aluminium foil will allow the meat to relax and the heat to distribute itself evenly, resulting in even more tender meat.

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New
T-Bone Steak cut
from £ 17.00

Steak can be cooked, as the name suggests, as steaks, grilled or pan-fried, accompanied or named after a sauce.

As with all steaks, it is important to sear the surface to caramelize the juices, so as to leave the maximum amount of juice inside the meat. Depending on the thickness and taste of each steak, it should be cooked for 1 to 3 minutes on each side, taking care to turn it over with meat tongs.

Also remember not to cook it straight from the fridge: let it cool down for a few minutes to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Also, a slight resting time under a sheet of aluminium foil will allow the meat to relax, the heat will distribute it evenly and the meat will be even more tender as a result.

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New
Rib eye Steak cut
from £ 18.00

The rib can be cooked in several ways: baked, grilled, pan-fried or barbecued.

Cooking time varies depending on the thickness of the rib and your preferences. It will take 7 to 15 minutes to cook each side by turning it with a meat tongs, preferable to using a fork so as not to prick the meat, which causes a loss of juice and dries out the meat.

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New
Beef brisket whole fat on
from £ 7.00

Beef brisket whole fat on

Sliced tendon is particularly used for roasts.

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New
Beef top side
from £ 8.00
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New
Beef silver side steaks
from £ 7.59
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New
Beef knuckle
from £ 7.00
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New
sheep whole cut 25-30kg
from £ 140.00

The carcass is split in two. The half carcasses are then cut into large pieces (leg, tenderloin, covered loin, open loin, shoulder, collar and belly) and each large pieces are then cut into smaller pieces for retail.

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New
Whole Goat cut 15Kg
from £ 100.00
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New
whole lamb cut
from £ 130.00

A whole Lamb weighs about 17 kilos and is carefully cut into :

- Two legs (one whole and the other sliced),

- Two shoulders (one whole and the other sliced),

-  A rack of lamb 

- a series of chops

- the mug is  sliced,

-  a collar is cut off,

- the breast is cut into pieces,

- two red kidneys.

You thus have everything you need to cook a stew, a couscous or simply enjoy it grilled in family around a barbecue.

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New
Baby lamb leg on the bone
from £ 8.50

Long-known as the "hind leg", the leg is the hind limb of the lamb. It corresponds to the tenderloin and the hind leg of the beef. In the veal, almost plus the knuckle, the knuckle nut and the shank. The whole leg consists of the shortened leg and the saddle, the upper part of the hip. The saddle of the leg should not be confused with the English saddle, i.e. the tenderloin. The saddle of the leg must always be boneless and tied.

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New
sheep whole cut 25-30kg
from £ 140.00

The carcass is split in two. The half carcasses are then cut into large pieces (leg, tenderloin, covered loin, open loin, shoulder, collar and belly) and each large pieces are then cut into smaller pieces for retail.

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New
Whole Goat cut 15Kg
from £ 100.00
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New
whole lamb cut
from £ 130.00

A whole Lamb weighs about 17 kilos and is carefully cut into :

- Two legs (one whole and the other sliced),

- Two shoulders (one whole and the other sliced),

-  A rack of lamb 

- a series of chops

- the mug is  sliced,

-  a collar is cut off,

- the breast is cut into pieces,

- two red kidneys.

You thus have everything you need to cook a stew, a couscous or simply enjoy it grilled in family around a barbecue.

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New
Baby lamb leg on the bone
from £ 8.50

Long-known as the "hind leg", the leg is the hind limb of the lamb. It corresponds to the tenderloin and the hind leg of the beef. In the veal, almost plus the knuckle, the knuckle nut and the shank. The whole leg consists of the shortened leg and the saddle, the upper part of the hip. The saddle of the leg should not be confused with the English saddle, i.e. the tenderloin. The saddle of the leg must always be boneless and tied.

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New
Baby Lamb leg of boneless (whole)
from £ 11.00

It's a leg of lamb carefully removed from the bone and then rolled up to form a roast. An original way to consume it!

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New
Baby lamb shoulder on the bone
from £ 7.00

The shoulder is a multifaceted piece. It can be used as an ordinary or festive dish and can be cooked in any way: roasted, braised or grilled...

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Sale New
Lamb Shoulder
from £ 55.00

Dish for 4 people

Slow roasted lamb marinated with special spices and herbs served with one of our special dishes

Moroccan couscous

Traditional steamed couscous with seasonal vegetables cooked in our special sauce.

Veg biryani

Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.

Mediterranean vegetables

In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.

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Sale New
Full Lamb
from £ 290.00

Dish for 20 to 25 people

Slow roasted lamb marinated with special spices and herbs served with one of our special dishes

Moroccan couscous

Traditional steamed couscous with seasonal vegetables cooked in our special sauce.

Veg biryani

Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.

Mediterranean vegetables

In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.

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Sale New
Lamb Leg
from £ 85.00

Dish for 7 people

Slow roasted lamb marinated with special spices and herbs served with one of our special dishes

Moroccan couscous

Traditional steamed couscous with seasonal vegetables cooked in our special sauce.

Veg biryani

Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.

Mediterranean vegetables

In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.

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Sale New
Catering & Hire Services
from £ 500.00

Our company can offer a special service to meet the requirements of your particular function – corporate event, wedding or birthday party. We pride ourselves on meeting our clients individual needs to make their event special and truly memorable.

Call us for more information

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Sale New
Half Lamb
from £ 160.00

Dish for 10 to 15 people

Slow roasted lamb marinated with special spices and herbs served with one of our special dishes

Moroccan couscous

Traditional steamed couscous with seasonal vegetables cooked in our special sauce.

Veg biryani

Fresh vegetables and basmati rice cooked in layers flavoured with saffron and Indian herbs.

Mediterranean vegetables

In basil seasoning with grilled courgette,red onion grilled yellow pepper ,new potato, cherry tomato and garlic.

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New
Islamic Aqiqah Newborn
from £ 160.00

Lamb sacrificed for the birth of your child.

Weight : 20 kg

Sex : male

Breed : Charolais, Ile de France, Texel, Suffolk

Origin : Ireland and United kingdom

Offal : plucks

Order your sacrifice

To your address, or nearest collection point, choose the delivery method that suits you

You will be informed by email of the availability of your package

Sacrificed Celebration

Adha’s EID or Kebir’s Eid

We have more than 10 years’ experience in sheep breeding to produce lambs and other cattle. All our animals are reared with plenty of room to roam. We make sure that all our animals are in excellent health and been sacrificed in the appropriate Islamic way.

What is Qurbany ?

Qurbani is the Islamic sacrifice of a goat & cattle between the 10th and 12th days ofDhul-Hijah, the final month of the Islamic calendar. It is a sacred act to honour the tradition of the blessed Prophet Ibrahim (as) and Ismail (as) and their story of sacrifice and devotion to Allah (swt). Sacrificed meat is distributed among the poor and needy across the globe.

SLAUGHTERED EID’S SHEEP

All our animals are bred with plenty of space to move around. We make sure all that our animals are in excellent health and been sacrificed in the appropriate Islamic way.

WHY CHOOSE US

Outdoor breeding
from Ireland and the UK

Directly from your
framer

Appoint your wakil to

perform the sacrifice on

your behalf 

The color of meat is light,
its grease is white and fixed consistency

Purchase a full carcass or pre cut and vacuum packed.

No intermediary between
the slaughterhouse and the customer

Home Delivery service