On all orders over £60
On all orders over £60
Our selection of prime roasting joints are perfect for your Sunday roast…or Saturday roast… Just the finest cuts, ready to go straight in the oven and from farm to table in as few steps as possible.
When it comes to roasting, we know our stuff. Our succulent roasting joints are lovingly prepared by our expert team of butchers.
Whether you’re looking for a traditional Sunday roast or something a little bit different, we’ve got you covered. So why not give us a try today? We guarantee you won’t be disappointed.
Prepared by the expert butchers here at Black Mountain Meats, our Brisket is dry-aged for exceptional flavour. Cut from the animal’s forequarters,...
View full detailsRolled Brisket is a fantastic piece of meat to slowly braise – and is a cheaper alternative to your traditional roast. As you slow cook the meat, ...
View full detailsSilverside of beef makes for a very good roasting joint and 1kg comfortably serves 4-5 people and makes the most delicious Sunday roast or special...
View full detailsBeef Sirloin Roasting Joint The ultimate beef joint, easy to cook and carve. Tender, lean meat, with the perfect covering of natural fat to keep ...
View full detailsBeef topside is a classic roasting joint, and because it is so lean and tasty it has been a firm family favourite for generations. Taken from the ...
View full detailsWhat is the Rolled Rib Of Beef? The rolled rib of beef is one of our more premium cuts however it is still affordable as a weekly treat for many o...
View full detailsThis was our first experience with Black Mountain steaks and it certainly wont be our last! They supplied an amazing quality steak that melts in the mouth. Look forward to ordering many more!
As always, great produce, excellent value, will continue to buy chicken from Black Mountain meats.
A not 'in your face' pepper sauce. Good consistency and depth of flavour.
Balanced seasoning and not too thick. Threw virtually no juices when cooking (they're from dry-aged beef). Superb flavour. Lightly brush with oil before BBQing briskly. Throw some herbes de provence on the BBQ as they cook.
Very well prepared. You'll get c.5 large ribs and c. 5-6 medium from the rack, depending on the weight. Very little trimming needed before applying the rub. The large ribs will probably benefit for low-and-slow foil wrapped oven cooking before applying more rub and finishing on a a medium-low heat BBQ. Then add the glaze to finish. I allow 4-5 hours overall. The chill-pack was excellent.