Our Beef

All the beef is naturally reared, going out to graze throughout the summer months on the hills of Pendle. They are all beef bred, which means that they are fed and nurtured by their mothers for around 9 months, giving the meat a head start towards finer quality. 

Most of the beef is heifer beef. We use this meat as it has more marbling so when cooked this produces a tender and sweet tasting meat with a better texture.

Over the last 18 months we have been moving more towards Aberdeen Angus. These animals have a much better fat covering, again with more marbling within the meat giving a finer product when cooked. We also use Limousine cross as these too, give a fine quality of meat with similar aspects to the Aberdeen Angus.

In the interest of animal welfare, the cattle only travel 10 miles to the local slaughter house, where they are never mixed with other animals and their stress levels are kept to a minimum. All these factors contribute to a high quality meat.

We work closely with our local farmer Martin Lee and are proud to have a good working relationship with the farmer, giving us the ability to get exactly what we want. Which is of course, to maintain a high standard for our customers.

Our Pork

For our pork we only use free range Gloucester old spots and Middle Whites. Using these traditional breeds means we achieve traditional flavours, unlike the conventional pork of today. This pork creates outstanding bacon which we dry cure ourselves.

All our pigs are reared outside which is where pigs are happiest as they love to play in the mud, hence the term happy as a pig in shit!

The majority of our pork is reared on site here at Roaming Roosters. When our stocks are low we have a trusted local farmer who can help us with the supply. This means we are able to maintain the exceptional standards we are renowned for.

In the interest of animal welfare, the pigs only travel 10 miles to the local slaughter house, where they are never mixed with other animals and their stress levels are kept to a minimum. All these factors contribute to a high quality meat.

Our Chicken

Here at roaming roosters we pride ourselves on our high class free range chickens, which are all reared on site. As our name suggests, this is where it all began.  

All our chickens are able to roam free, eating whatever they can find amongst the hills of the Pendle countryside. This freedom and natural, healthy diet provides us with a wholesome chicken that tastes far superior to those which are battery fed.  Furthermore, rearing them on site means we know exactly what goes in to our roaming roosters and can be confident that we are providing you with the best product possible.

Unlike any mass produced chicken, our chickens are hand dry plucked and left to hang for around 7 days. This ensures the meat matures to its best, creating a flavoursome chicken.

Our Lamb

All our lamb is locally sourced from the hills of Pendle. We aim to leave the lambs with their mothers for at least 6 months allowing them to grow at a natural pace grazing on the hill sides in the summer months, giving the meat a head start towards finer quality. We mainly use Texel lambs due to their lean fat covering and sweeter tasting meat,

In the interest of animal welfare, the lambs only travel 10 miles to the local slaughter house, where they are never mixed with other animals and their stress levels are kept to a minimum. All these factors contribute to a high quality meat.