Buy our extra special Welsh PGI lamb online. Whether you require a leg of lamb, a French trimmed rack of lamb ribs or a Welsh half lamb box, your purchase can be made below and either collected from our butcher’s shop or delivered directly to your home.
Our Extra Special Welsh Lamb comes from the lush, natural pastures of North Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd.
These lush pastures provide ideal conditions to produce what is arguably some of the finest lamb available anywhere. With full traceability you can be sure of the highest standards possible of animal welfare and quality. This type of lamb is available throughout the year beginning with the superb new season spring lamb in April.
Salt Marsh Welsh Lamb
Salt Marsh Welsh Lamb from the salt marshes of Anglesey, our lamb was recommended by Rick Stein in his Food Heroes TV series. Indeed, many a parcel of our Salt Marsh Welsh lamb in the past has found its way to a certain costal village called Padstow! This lamb is normally available between June and October - it's simply superb.
New Season Welsh Spring Lamb
During the month of April, when the freshness of springtime is all around us, this time of year marks the much anticipated arrival of our famous New Season Welsh Spring Lamb. Our special New Season Welsh Lamb mainly comes from the wonderful lowland farms of the Conwy Valley and the lush pastures of the Vale of Clwyd where the temperature and climate is more forgiving and thereby earlier in giving than the much later Welsh Mountain lamb.
Welsh Mountain Lamb
During the later part of the year Welsh Mountain lamb becomes available. This hardy and indigenous breed is full of flavour, grazing pastures that have never been farmed in the modern sense. Animal welfare and traditional farming methods are the order of the day with the lamb coming from the many mountainous areas within a 30 mile radius of our shop.
Our lamb has always the correct amount of fat cover for succulence and taste. The meat is then matured for a minimum period to ensure tenderness.
Buy our quality pork from our online butcher’s shop below. Whether you require belly pork slices, world famous Iberico pork chops or a succulent rolled pork leg, your meat will be lovingly prepared in-store ready for collection or home delivery, which ever you prefer.
Our pork is mainly sourced from Holywell in Flintshire and the Welsh borders, but British pork is also used when Welsh pork is unavailable. Good pork should have a generous covering of fat which should be firm and white. The meat should also be pale pink in colour and the skin must be dry for plenty of good quality crackling.
All this helps to give the meat a fuller pork flavour, which is sadly lacking in much of the pork available today.
Buy our extra mature, quality, naturally reared, Welsh PGI beef online. Whatever cut you require, whether it is fillet steak, tomahawk steak or a bistro steak box, your purchase can be made below. Your order will then be lovingly prepared in our butcher's shop for collection or delivery to your home.
Our extra mature Welsh beef comes from the lush, natural pastures of Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd, from farms that we know and trust and have developed long term relationships with over many years. From field to fork our beef is fully traceable.
When available, we specialise in Welsh Black beef, the native breed of Wales, however other indigenous British breeds such as the Hereford and Short Horn are also sold on a regular basis, these are still PGI approved; born, reared and slaughtered in Wales - the breeds just originated from other areas of Britain.
Our dry aged beef is traditionally matured for 3 weeks on the bone with the correct amount of fat cover which is essential. Once the dry aging process has taken place our highly skilled craftsmen butchers prepare and sell the beef on the fourth and sometimes the fifth week. We are justifiably proud of our beef, winner of several awards including True Taste Best Beef in Wales Award (Beef Fillet) and Great Taste Gold.
Buy our award winning cured bacon and ham online. Available through our ‘click and collect’ or home delivery service.
We have been dry curing bacon, the traditional way by hand, for many years here at Edwards of Conwy. Quality pork with our secret curing recipe gently rubbed into the meat is all that it takes. Our dry cured bacon has won countless gold awards for flavour and consistency. Enjoy the rich taste of times gone by!
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Buy the poultry and game you require from our online butcher’s shop. Whether you need a whole free range chicken, oyster thighs or a chicken cushion, your purchases can be made below. The meat and products will then be lovingly prepared in store for ‘click and collect’ or home delivery.
We only source our poultry and game from accredited British suppliers so you can be sure of the highest quality and welfare standards. Game is only available during the game season from October through to January.
Choose from a large selection of award-winning Welsh sausages from our online butcher’s shop. As well as our famous Pork sausages we have a variety of other flavours including gluten free, merguez, and chorizo sausages.
Once through check out, you can choose to collect bought items from the shop or have them delivered directly to your home.
Summer is finally here! Our products are worth getting the BBQ cranked up for, who cares if it rains!
A firm favourite with all the flavour that comes from a rib of beef, but being boneless, it has the added benefit of easy carving! The ideal joint for a Sunday roast and family gathering.
Boned and Rolled Rib of Welsh Beef with Garlic & Herbs served with Walnut Yorkshire Puddings
Boned and rolled rib of Welsh Beef (allow approx. 100g-175g / 4-6oz) raw meat for boneless joints per person)
3 cloves garlic, cut in half
Sprigs of fresh rosemary, mint, sage and parsley
45ml (3 tbsp) port
175g (6 oz) plain flour
300ml (½ pt) milk
50g (2 oz) walnuts, finely chopped
Preheat the oven gas mark 4-5, 180°C, 350°F. Weigh the joint and calculate the cooking time: Rare - 20 minutes per 450g/1⁄2kg (1lb) plus 20 minutes Medium - 25 minutes per 450g/1⁄2kg (1lb) plus 25 minutes Well Done - 30 minutes per 450g/1⁄2kg (1lb) plus 30 minutes
Using a sharp knife make an insertion in the meat in the fat pocket area. Push into this hole the garlic and the herbs.
Place joint in foil lined roasting pan. Pour over the port, season and a little walnut oil. Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.
Walnut Yorkshire Puddings: Sift flour into a bowl, make a well in the centre of the flour and add the eggs. Using a whisk slowly work the eggs into the flour, adding a little milk at a time to make a smooth pourable batter. Add the walnuts and pour the mixture into a jug to rest.
When the meat is cooked remove from the oven and allow to rest, reserve the juice to make the gravy (add a little extra port and reduce the juices).
Increase the oven temp to Gas 9, 240°C, 475°F.
Using a teaspoon pour a small amount of oil into each section of a mini muffin or pattie tin and put in the oven to preheat for 2-3 mins.
Remove tin and pour in the batter, quickly replace in the oven and cook for 15-20 mins or until well risen and golden.
Serve the carved beef with festive fare of your choice.