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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 North Wales 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.
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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 extra mature, quality, grass fed 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.
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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 May.
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 May, when the freshness of springtime is all around us, this time of year usually 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.
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Our award winning dry cured bacon is available here to buy online for nationwide home delivery or ‘click and collect’ from the shop. Also available for our local home delivery service on 01492 581111.
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 you require from our online butcher’s shop. Whether you need a flavoured chicken supreme, 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 from accredited British suppliers so you can be sure of the highest quality and welfare standards.
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Our Traditional Pork Pie & Family Steak Pie have just won Great Taste Awards 2022! All our award winning pies are handmade in the onsite bakery within the butcher’s shop. We use the finest Italian lard in our pastry for our pork pies along with the finest ingredients. Our pies are only available to purchase and collect in the shop due to the nature of the product.
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Choose from a large selection of award-winning Welsh sausages & burgers 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.
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Welsh Lamb Rolled Shoulder
From:
- Average Weight:
- 1.5KG
- Meat:
- LAMB
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Our Welsh Lamb rolled shoulder is 100% PGI and expertly butchered, boned, rolled and trimmed in our award winning butcher’s shop for easy carving when roasted. Try cooking the shoulder slowly so that the meat falls into flakes, perfect for 'pulled' lamb.
-?-Description-?-
-?-Recipes-?-
Slow Cooked Curried Shoulder of Welsh Lamb
Method
- Preheat oven to Gas 4, 180ºC, 350ºF.
- Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.
- Add the spices and coat the meat in them. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in preheated oven. Cook for about 2 hours until the meat falls off the bone. Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly.
- Serve in chunks with Indian breads or steamed rice.
- 1 approx 2.5kg shoulder Welsh lamb
- 15ml (1tbsp) oil
- 1 onion, roughly chopped
- 2 cloves garlic, chopped
- 1” (2½cm) piece root ginger, peeled and chopped
- 30ml (2tbsp) garam masala or medium curry powder
- 5ml (1tsp) chilli powder
- 400g (approx) can chopped tomatoes
- 400g (approx) can chick peas
- 300ml (½pt) lamb stock
- 2 large potatoes, washed and cut into large cubes
- 2 large handfuls Spinach
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