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We are a family run company of over thirty years specialist experience and with a reputation for quality and integrity which others can only dream of.

We have invested in making the business efficient, modern, well-equipped and financially stable and are now one of the largest poultry processing firms in the UK and a major supplier of red meat products.

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Monday - Friday: 09:00 - 17:00 Union Park, 185 Manor Road, Erith Kent DA8 2AD, United Kingdom +44 01322 344550 +44 01322 344555


4 Halal lamb shanks
2 tbsp of vegetable oil
1 onion, roughly chopped
1 stick of celery, roughly chopped
1 carrot, roughly chopped
2 garlic cloves, crushed
1 sprig of rosemary, picked
250ml of red wine
750ml of chicken stock, (or lamb stock)


  1. Heat a casserole pan over a high heat.
  2. Season the lamb shanks. Brown all over in the oil. Remove from the pan and set to one side
  3. Add the vegetables, garlic and rosemary to the pan and caramelise to a golden brown colour
  4. Put the shanks back into the pan and deglaze with the red wine, add the stock and bring to the boil
  5. Skim any impurities that rise to the top and reduce the heat
  6. Simmer for 2 hours, until the meat easily comes away from the bone
  7. Allow to cool in the liquid before removing the meat and setting it aside
  8. Strain the braising liquid and reduce to a sauce consistency

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