Butchers
Our award winning butchers provide great tasting meat, from our own farm and other local farms. Freshly prepared traditional roasts, steak cuts, dry-cured bacon and gammon, artisan sausages are prepared here by us, by our expert Butchers. We are proud to have produced award winning pies for three consecutive years.
Call our Butchers on 01494 881979 to order.
Butcher's Opening Times:
Tuesday - Friday: 8:30am - 5pm
Saturday: 8:30am - 4pm
Sunday: 9am till 2pm
Monday: Closed
Locally Sourced Meat
We are about as local as it gets when it comes to meat. Meat comes from our beef herd and other local farms. For meat orders, please either pop in and see us or contact us on 01494 881979 or shop@laceysfamilyfarm.co.uk
Freshly Prepared
Meat is prepared onsite by our friendly team of Butchers.
Meet Your Butchers
Dave Ridgley
Dave has been a butcher for over 43 years. He began at age 13, working as a Saturday boy at Alan Beavis Butchers in Downley. He qualified at age 16 and started full time when he left school. Dave says that some of the loveliest parts of the job are meeting and talking to all the customers. Even a few famous faces have popped by, from Lee Ryan from the band Blue, to Jeremy Paxman, to name but a few.
He also said seeing the finished product in the counter (from the free range animal in the field, to the customer purchasing a quality product) is very satisfying. he worst part has to be the cold hands and feet in the winter months. One of Dave's favourite cuts of meat has to be beef skirt or bavette (a thicker slice of beef skirt). Nothing can beat spaghetti bolognese or chilli con-carne made from bavette.
When asked the best advice for anyone considering a career in butchery, Dave said be prepared to work hard, and enjoy what you do. You will have a specialist skill for life.
Whilst Dave is not being the Head butcher here at Lacey's, he enjoys time in his caravan with his family, photography and painting.
Tom Kingston
Tom has been a butcher for 4 years. Not even 21 years old yet, he started as a Saturday boy, taking just 18 months to complete his apprenticeship here with Lacey's. Tom said for him the best part of the role includes talking to and meeting customers, although he's still waiting for Holly Willoughby to pop by.
Unfortunately, the worst part is listening to William's Christmas CDs (and singing) on continuous loop for a month. His favourite cut of meat has to be a shoulder of lamb, but nothing can beat spicy chicken fajitas. Tom said for someone considering a career in butchery, is its a great skill for life, and great fun to learn and master.
Whilst Tom is not being the butcher here, he enjoys outdoor countryside pursuits and activities, socialising and fast cars.
Kev Dorrofield
Kev has been learning to butcher here at Lacey's, for what will be a year in April. Beginning as a butcher primarily to manage the counter on Sundays, his cheery face has become a more regular fixture, proving to be an important part of the team during the week too.
Kev said that for him the challenge of such a different role to his "day job" as a tree arborist, is what keeps it so interesting and exciting. For him the worst part has been mastering the sausage machine, and ensuring all the 3,000+ sausages made each week, by hand, are the same length.
Kev's favourite cut of meat for him, is a juicy rump steak. His favourite dish is spicy hot chicken wings, with a recipe so extremely hot, we don't sell it in the shop.
Even though so new to butchery, his advice to anyone thinking of this as a career is whilst it's challenging, every day is interesting with something new and fun to learn.
When Kev isn't butchering or climbing trees, he can be spotted whizzing around on his bicycle, power training with his agility dogs and enjoying caravan holidays with his family and four legged companions.
Kev & Tracey celebrating the British Pie Awards Bronze!
