The Falkland Islands are a British Overseas Territory which lies 300 miles from the coast of Argentina. It is home to 3,000 people and 500,000 sheep, which goes some way to explain how important sheep farming is to the island.
The Falkland Islands’ flag even includes a sheep!

Lamb from the Falkland Islands is renowned for being full of flavour, and we are delighted to be able to introduce you to it.

The Falklands are a lush, windswept group of islands in the Atlantic, and this pure, unpolluted environment is the perfect place to rear sheep – just as nature intended.
The sheep feed on native white grass and coastal greens all year round, and are completely free to roam the wide pastures.
Falkland Islanders in the UK tell us that no other lamb can beat the lamb from home, and we have had many requests to begin importing it.

Our first shipment has finally arrived and we now have beautiful Falklands lamb in stock, and available to order online.
We are carrying limited cuts and we have whole lamb legs and square-cut lamb shoulders.
The lamb has to come in to us frozen because of the long voyage it takes by sea, via Venezuela. It is frozen very quickly after being portioned and packed, so the freshness is preserved exactly as it was when it left the Islands.

Falkland Island sheep grow more slowly than other varieties, and therefore remain smaller for longer. Because of this, Falklands lamb joints are the size of standard lamb joints although it can have come from an older animal, which would otherwise be classed as Hogget or Mutton.
Lamb meat is from a sheep aged below 1 year, whereas Hogget is the name for meat taken from a sheep between 1 and 2 years of age, and Mutton is anything older. Hogget is slightly darker than lamb, and has a richer flavour.

Our Falklands lamb is now available to order online for delivery across the UK.

For more information please see:
Falkland Islands Lamb

17^th April 2017

We’re big fans of British meat and we always try to promote independent farmers who use high welfare methods of rearing their animals.
We believe this is right from an ethical point of view, as well as being reflected in the quality of the end product.

We have recently introduced free-range Label Anglais English chickens to our online shop. They are very high welfare, slow-grown chickens that are reared not far from Stonehenge in Wiltshire.

Initially bred to provide a British equivalent to the high quality Label Rouge French poultry brand, Label Anglais chickens are a favourite with celebrity chefs and restaurant diners alike.

Our chicks are moved at 5 weeks of age from their brooding site, where they have been since one day old, to their free-range housing 5 miles away.
Here they live in smaller groups in wooden huts with free access to large grassy areas and banks, and vast outdoor space with shaded areas and dust bowls for scratching.

They are then reared until fully-grown, which is at 80 days old. This is much longer than standard supermarket birds, which live for around 35 days. Letting the chickens grow for longer not only gives them a happier, longer life, but it means the meat is fully developed naturally, and will be more flavoursome and firmer that a younger chicken would be.

The chickens' diet is based on cereals, and supplemented by protein from peas. Natural whole maize and oats from neighbouring farms are fed alongside the whole cereal feed diet, with whole apples introduced at 7 weeks to add enrichment.

Our Label Anglais free-range chickens are delivered into us at Smithfield Market every Wednesday, so if you order online we can deliver to you on Thursday or Friday.
Each chicken reaches you with their giblets in a sealed bag so you can use them to make stock or gravy, or feed to your cat if you prefer (they love them!).
Just don’t forget to remove the bag from inside the chicken before cooking.

For more information please see:
Label Anglais English Chickens

11^th April 2018

Veal can be a controversial subject, and we know a lot of people don’t agree with it on ethical grounds.
However we have recently started selling Rosé Veal from Devon which is free-range and reared to very high welfare standards.

Veal is the meat from young cows, so is the beef equivalent of lamb, in comparison.

Much of the veal available in the UK in recent years has been ‘white’ veal, from the Netherlands. It’s so-called because of its pale colour – a result of the calves being fed solely on milk. They are kept in cramped conditions that would fall short of welfare standards in the UK.

In the UK dairy industry, female calves go on to be the next generation of milking cows, while the males have traditionally been surpass to requirements and would be shot while very young, often soon after birth.

However, we believe it is more ethical to rear the male calves and give them a decent life, before eventually using them to produce Rosé Veal.
Rosé Veal gets its name from its dark pink colour; not as dark as beef, but much darker than white veal.

Our veal comes from Weston’s Dairy farm in Tiverton, where the dairy herd of pedigree Jersey cattle have been farmed by the Weston family since 1904.
The calves are reared to very high welfare standards, and are farm-assured under the Farm Assured British Beef and Lamb (FABBL) scheme. The farm has also been awarded the Good Calf Commendation by the Compassion in World Farming. This means that the calves are reared to a higher welfare standard than is required by law, which is really important to us, and very different from traditional veal production.

From 3 weeks of age the calves are reared outdoors during the summer months in groups of 24, and then brought indoors during the winter when the ground becomes wet. Whilst inside they are housed in smaller groups of 12, with plenty of space and bedded on straw, with grass silage to eat. They’re given a balanced diet that contains all the nutrients they need and they’re fed milk twice a day. This produces rose veal (pink meat), not the Dutch white veal which is created purposely by an unbalanced and deficient diet.

The calves are reared to the age of 6-8 months – the same age as many lambs. Then the meat is allowed to hang for two weeks before being portioned.

Rosé Veal has a delicate beef flavour and is really a great alternative to beef or lamb, and one which is ethically sound, too.

We have a selection of Rosé Veal cuts available to buy online including Escalopes and Osso Bucco, which is sliced veal shin.

For more information please see:
Buy Rosé Veal 
Compassion in World Farming

5^th March 2018

Our customers are very demanding, and that’s what we love about them.
They want to know that the meat they eat is top quality, and the very best available.
Because of this we are always looking for new producers to work with, and strive to build a range that’s wider but more selective than anywhere else.

Last year we began stocking Red Ruby beef, from the Chapman herd in Sarratt, Hertfordshire.
Laura and Jonathan have been farming since 2010, when they bought six cows with calves from a local breeder.
Jonathan is from a farming family and although he’d been working in the City for years it was always his dream to return to farming.
In the 8 years that the Chapmans have been building their herd they now have over 200 cattle.

Because they were starting from scratch Laura and Jonathan had the luxury of being able to choose exactly which breed they wanted to work with.
European breeds are larger and yield more meat per animal, however the Chapmans were passionate in choosing a native breed that would prosper on their farm.

They eventually decided on Devon Red Ruby, as it’s a smaller, hardy breed that is renowned for great tasting meat, and is resilient enough to endure the cold British Winters.

We went to visit the farm last week, and although the cattle have been brought in off the fields for the colder months, they are in large three-sided barns with an open front, so they are still exposed to fresh, open air.

The Chapmans are certified members of the Pasture Fed Livestock Association, or which there are only 50 in the country.
This means that the cattle on the Chapmans’ farm are fed only on pasture, made up of grass, herbs, and clover, and they are never given supplementary feed made of cereals or soya.
This very natural diet makes the meat more fully-flavoured and also more nutritional than non-pasture fed meat, and it also makes sense from an environmental point of view.

To read more about the benefits of pasture-fed beef just click here to visit the Pasture for Life website.

Although we’re in the depths of Winter the cattle are consuming haylage made from the pastures during last year, so the farm is still completely self-sufficient and 100% pasture-fed.

Our Red Ruby beef is available to order online, just click here to view the range.
We receive deliveries from the Chapmans every 3 weeks so if anything is unavailable do check back soon, or email us to find out when it’s expected back in stock.

For more information please see:
Red Ruby Beef
Pasture for Life

15^th February 2018

Valentine’s Day is just a few days away, and if you don’t have anything planned yet, you need to hurry up as there’s not much time left!

We know the old saying that the way to a man’s (or woman’s) heart is through their stomach, and that’s backed up by our very non-scientific polling of Keevils staff.
We all agree – cook us dinner and we’ll be putty in your hands.

With this in mind we may just have the perfect meat box for a Valentine’s Day treat.
The Valentine Steak and Wine box is just the thing for a romantic meal for two.

Our fillet steaks are always popular, but when you’re cooking to impress they're a real winner.
Cut from free-range, grass-fed British beef, each fillet weighs 6oz (170g).
Simply pan-fry with a little butter until they're cooked to your liking (9 minutes for rare, 11 minutes for medium, 14 minutes for well done). Then cover and leave to rest for 10 minutes before serving.

Our favourite drink to serve alongside steak has to be a good, deep-flavoured red wine, and as you’re out to impress why would you not go for a Malbec Reserve from our good friends at the Beefsteak Club?

The Malbec Reserve is a really great quality red from the Uco Valley region of Argentina, an area in the foothills of the Andes that’s renowned for producing outstanding wine.
It’s a 2013 vintage, and has been aged for 18 months in French oak barrels to give it a delicious richness and depth of flavour.

So we’ve done the hard work and sourced the best steak and wine combo to sweep her (or him) off her (or his) feet.
You just need some sultry music, candlelight, and red roses, and you’ll have crossed every Valentine’s cliché off the list and you can be happy with a job well done.

Please place your Valentine’s orders before Midnight on Monday 12^th February to guarantee delivery to your door on February 14^th.

For more information please see:
Valentine Steak & Wine Box

9^th February 2018

Here at Keevils we are very proud to be the sole London stockist of Macsween haggis.

Macsween have been making haggis ever since butcher Charlie Macsween opened his first shop in Edinburgh’s Bruntsfield back in 1953.
He started making haggis to his family recipe and sold it as a side-line to the other meat and poultry in the shop.

Charlie’s son John took over the family business in 1975 and decided to concentrate on building up the haggis side of the business rather than the butchery shop.

By 1996 Macsween were one of the best known haggis brands, and to keep up with increasing demand John closed his father’s shop and oversaw the construction of the world’s first purpose-built haggis factory.

Today Macsween are synonymous with haggis, and it is being eaten in bigger quantities than ever before.

We deliver Macsween all across the UK, and although many customers have it as a regular treat, we sell most haggis around Burn’s Night.

Burn’s Night is celebrated annually on the 25^th January, which was the birthday of the famous 18^th Century Scottish poet Robert Burns, who loved his country and wrote an 8-verse poem in honour of the national dish – Ode to a Haggis.

Today, Burn’s Night is observed all around the world and is used almost as a national day, and a time to celebrate all things Scottish. This of course involves eating Haggis, which is usually served with mashed turnips and potatoes (‘neeps and tatties’).

As well as our UK customers we receive orders from as far away as Norway, Kazakhstan, and Saudi Arabia from people who arrange for us to deliver Macsween haggis to a UK address to then to be shipped to them. Get in touch if you’d like to make a similar arrangement.

If you’re enjoying haggis for Burn’s Night or any other time throughout the year, if you order with us we can deliver authentic Macsween haggis, fresh to your door.

For more information please see:
Buy Haggis online

18^th January 2018

It’s that time of year again when many of us take the opportunity of the start of a new year to set some goals for the next 12 months.
Maybe it’s a small change or something more drastic, but if you’ve made plans for a fresh start – good luck and we hope you stick with it. You can do it!

One of the most popular New Year’s resolutions is to get healthier, and although we can’t force you to start jogging, we can help you to eat better.

There’s a big vegetarian trend at the moment (Veganuary, anyone?) and even if some diets are solely plant-based, there’s a lot of science on our side when we say that meat forms an important part of a healthy, balanced lifestyle.

Meat provides vitamins, minerals, and proteins that are difficult to replace with vegetables, and let’s face it: meat also tastes far better than salad.
If you’re planning on working out more and building muscle this is much easier to do if you’re consuming meat because of the high levels of protein it contains.

If you’re trying to lose weight or just eat less fat, you need to be eating lean meats, and chicken breast in particular is low in fat.
We sell very large 5kg packs of chicken breasts, which come very conveniently with the bone and skin removed.
Each pack contains around 22 large chicken breasts, and we’d advise you to invest in some freezer bags, pack the chicken breasts in bags, and freeze them for up to 3 months.
The normal selling price of the 5kg chicken breasts is £36.95, but they are currently on offer at £25.
That’s just £1.13 per breast.

We now stock a range of Buffalo meat, and it’s a great alternative to beef.
Buffalo is a red meat with a very similar flavour and texture to beef, however as it’s lower in saturated fat it is a healthier choice.
Our buffalo comes from Hampshire, and is completely free-range, pasture-fed, and organic.
As well as buffalo steaks we also supply mince, roasting joints, and a steak and kidney mixed pack.

If you eat a lot of meat or if you’re looking to fill your freezer, our Bodybuilder Box might be another option for you.
Containing 34 portions of lean meats, the Bodybuilder is packed with chicken breasts, rump steak, sirloin steak, and pork chops, and will keep you going for a while.
The products would cost £98.95 if bought separately, but the box costs £85 – a saving of 14%.

We have hundreds of other products online to choose from, and if you’d like any nutritional advice or if you aren’t sure which products are best for you, just get in touch.
Our staff are available 9am to 6pm, Monday to Friday, so just drop us an email at [email protected] or give us a call on 020 7236 1888, and they’ll be happy to pass on their meaty knowledge!

For more information please see:
5kg Chicken Breasts
Buffalo Meat
Bodybuilder Meat Box

9^th January 2018

The countdown to Christmas has officially begun, and we now have just 4 weeks until Christmas Day!
It’s time to make a list (and check it twice) of everything you need to do to prepare.

This weekend has seen loads of discounts right across the country so hopefully you were able to pick up some bargains and get your Christmas shopping started with a bang.
We’ve had our Black Friday sale which we extended and it now ends tonight at Midnight.
If you haven’t had a chance to look yet, you can see our Black Friday offers here.

If you’re in charge of buying meat for Christmas dinner we have a range of different options to choose between, from traditional Turkey or Goose to an impressive Three-Bird-Roast.

If you’re playing it safe with turkey you can’t go wrong with one of ours.
Our Bronze Turkeys are free-range and are from a farm in Surrey. They are reared completely naturally and have constant access to the outdoors with lots of places they can roost or roll in the dust.
Allow 1kg of whole turkey for every 2 adult servings, so for example a 5-6kg turkey will feed 10-12 people.

Goose gets more popular every year as an alternative to turkey.
Our Geese are reared in small flocks in a number of farms across East Anglia. They spend their days foraging for food and hissing at passing people and farmyard animals.
Geese have much less breast meat than turkeys, and so a higher proportion of their weight is bone.
Because of this you need to allow 1kg of goose for each adult serving, so for example a 5-6kg goose will feed 5-6 people.

Our Three-Bird-Roasts are an indulgent treat that you can only really get away with at Christmas.
We de-bone three free-range birds and then stuff them inside each other, with added layers of delicious Sage & Caramelised Onion sausagemeat stuffing.
This makes a boneless joint that’s sure to impress when you cut into it and your guests see all the different-coloured meats.
Available in a choice of sizes, starting at £65 for the Duck roast which weighs 2.5kg and will feed 6-8 people.

Whatever you choose from your Christmas meal, you need to place your order before Midnight on 17^th December (or by the 10^th if you’d like a Three-Bird-Roast).
We’re delivering until 22^nd December but delivery slots for that day are nearly full – so if you need that day we would advise you to order in the next couple of days before it’s fully booked.

For more information please see:
Keevils’ Christmas Meats
Bronze Turkey
Free-range Goose
Three-Bird-Roasts
Keevils’ Christmas Gift Ideas

27^th November 2017

The start of October means we’re now well into Autumn, which is one of our favourite times of year.
The leaves are falling, the air is crisp, and we can start to get excited because we’re getting closer to Christmas which is the highlight of any butcher’s year.

But the best thing about October is that the game season is now in full swing!

Grouse were the first wild game bird to become available on August 12^th, and back in September we began selling Partridge and Mallard.

On 1^st October the hunting season for Pheasant began, which means we are now able to offer the full range of game birds and will have them all in stock for delivery right across the UK, until the end of the hunting season at the beginning of February.

Pheasant are the largest of the British game birds, and weigh a hefty 700g each. Although this is less than half the size of a standard chicken or duck (around 1.5-2kg each), they're giants compared to other wild birds.
Partridge are the smallest at 250g, and although Mallard are 650g these wild ducks are quite bony so they don’t provide as much meat as the pheasant.

Pheasant has a rich taste that’s very indulgent, and is a great meat for entertaining and impressing your guests. It isn’t as strong as grouse but has a pleasant and distinctive flavour that can be cooked with other ingredients without overpowering them.
Wild game birds have territories that can stretch over a large area, and because of the amount of flying and running they do, they tend to be very lean.
Because of their low fat content some of the smaller game birds dry out quickly during cooking and are tricky to get right, but because pheasant is larger it’s harder to spoil, and can be cooked a little longer without drying out.
Simply brown quickly in a pan with melted butter and pop in the oven for 30 minutes at 190°C (Gas Mark 5) until cooked through.

Serve pheasant with a creamy potato dauphinoise and some green veg, or if you’re looking for more inspiration take a look at these pheasant recipes from the Great British Chefs.

For more information please see:
Buy Pheasant online
Keevils’ Game range

3^rd October 2017

Earlier this year we began selling Lane’s BBQ rubs and sauces, and we were overwhelmed by demand!

Lane’s BBQ is run by Ryan Lane, himself an award-winning pitmaster and a real champion of the grill. Ryan is from Georgia, the BBQ capital of the USA, and he began making his own rubs to use at home. His friends tried his food and asked him to make some for them, and from there he's grown a very successful business.

Lane’s BBQ range is stocked all across the USA and around the world, from Australia to Switzerland!
We are very proud to be the sole UK distributor of these exceptional rubs, and we know that once you’ve tried them you’ll be converted too.

We originally introduced Lane’s to our customers back in April, and they proved to be popular very quickly.
Their rubs form a flavour-packed crust on the outside of the meat, which keeps the inside moist and full of taste.
Ryan has got every angle covered, from the crowd-pleasing Signature rub which adds a savoury depth of flavour, or Sweet Heat which has added sriracha chilli and brown sugar to transform a plain pork chop or chicken breast into something really special.
The bravest among you may like to try Ancho Espresso, a quirky-sounding combination of chilli and coffee. It sounds bizarre but tastes so good – try it on a steak; the coffee doesn’t overpower, it blends into the meat to give an unusual punch of flavour, but not one you would immediately identify as coffee.

We sold out of Kinda Sweet and One-Legged Chicken sauces a few weeks ago, but we are very pleased to let you know they are now back in stock!
Kinda Sweet is a BBQ sauce, sticky and sweet and will caramelise beautifully when cooked.
One-Legged Chicken is a buffalo-style sauce, spicy and perfect for slathering on chicken wings before cooking.

And don’t think that Lane’s products are only for the BBQ! They taste just as good when grilled or baked, and will brighten up a rainy Autumn evening with their vibrant flavours and memories of Summer.

For more information please see:
Lane’s BBQ range
Signature rub
Sweet Heat rub
Ancho Espresso rub
Kinda Sweet Sauce
One-Legged Chicken Sauce

21^st September 2017

The British game season begins every year on the Glorious Twelfth of August, which is the first day of the year that grouse are allowed to be hunted.

There are legally-enforced breaks in the hunting season each year to allow the birds’ population to rebuild and stock up after the previous year.

For grouse the season began on 12^th August and will end on 10^th December. The next birds that came into season were Partridge and Mallard on 1^st September, and those are available until 31^st January.

Grouse live predominantly in Scotland and the North of England, and ours are from shoots in Yorkshire. Various country estates and farms host shooting parties, which are organised to start at dawn and then continue throughout the day.
There is always much excitement and competition in getting the first grouse back to London on the evening of the 12^th August, as top restaurants clamour to have it on their menu as soon as possible to meet the demands of their foodie clientele.

Grouse is a small bird which serves one comfortably as a main course, and it has very dark, full-flavoured meat. Grouse is traditionally served with bread sauce and game chips, which are deep-fried thin slices of potatoes. Grouse also goes very well with fruit-based sauces such as Cumberland sauce which is made from port and redcurrants.

Partridge has a milder flavour than grouse and because of it’s more widely-eaten; in fact partridge is the most popular game bird in the UK.
Partridge are best served one per person, but they can dry out whilst cooking so it’s best to cover the breast with a slice of streaky bacon before roasting, which will help keep it moist.

Mallard are wild ducks, and they are one of the larger game birds which will feed two people.
Cook them on a rack over a roasting tray to drain off the excess fat, and use the fat to roast potatoes to serve alongside it – delicious!

Keevil and Keevil are one of the largest game dealers in London, and over the game season we’ll have thousands of birds through our doors.
As well as supplying private customers at home, we supply many wholesale clients, and you’ll often find our grouse, partridge and mallard in your local restaurant or butcher’s shop.

Keep an eye on our site because we’ll have each game bird in stock as they come into season. We have grouse, partridge and mallard available to order now, and pheasant will be available from early October, as the season starts on 1^st October.

For more information please see:
Keevil’s Game Birds
Buy grouse online
Buy partridge online
Buy mallard online

14^th September 2017

Also known as the ‘caveman diet’, paleo eating aims to go back to basics and eat as our ancestors would have done originally, in the days before processed foods and refined sugar.

Focussing on eating plenty of fruit and vegetables, with nuts, seeds and only the highest quality fish and meat, the paleo diet is a nutritious and healthy choice, and has much in common with the recent clean eating trends.

The theory behind the paleo diet is that our digestive systems were developed to eat the foods that were readily available to hunter-gatherers in prehistoric times, and that we haven’t evolved very much since then.
By removing unnatural and processed foods from their diet, many paleo followers report having more energy, feeling less sluggish and also losing weight.
Medical studies have suggested that a paleo lifestyle can also help lower blood sugar and reduce the risk of heart disease.

Unlike other diets, paleo is more of a lifestyle choice, so there is no calorie control or weighing foods required. This makes it more relaxed and less regimented, although it can make eating out a challenge.

An easy way of working out if a food fits into the paleo diet is by thinking whether it was available 1000s of years ago to our earliest ancestors. So for example, dairy products, bread and processed meats such as bacon aren’t allowed, as well as root vegetables which weren’t eaten by early man.

For paleo inspiration we asked food journalist (and paleo follower) Jo Romero to put together a tasty dish using Keevils’ products.
Jo suffered from IBS and psoriasis for years but after starting a paleo diet her symptoms disappeared and she’s now in top health!
Using our lamb mince Jo cooked up delicious stuffed courgettes, the perfect easy, tasty lunch, full of veggies and low on carbs.

For more information please see:
Jo Romero’s blog
Buy lamb mince online

6^th September 2017