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What Our Customers Think
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About The Cut
Chicken Thighs
Our butchers will tell you that bone-in chicken thighs are a favourite for those who crave rich flavour and juicy, tender meat. Cut from the leg of the chicken, thighs are naturally higher in fat than breasts, giving them a deeper, more savoury taste that holds up well to a variety of cooking methods, from grilling and baking to slow-cooking and frying.
Owton’s Top Tips!
Our Bone-In, Skin-On Chicken Thighs (8 per pack, min. 1kg) are a real favourite for good reason! Cooking with the bone in helps lock in moisture, while the skin crisps up beautifully under high heat, delivering rich flavour and juicy results every time.
For best results, roast at 200°C for 35–40 minutes until golden and the internal temperature reaches 75°C. They’re brilliant with marinades or bold rubs like harissa, or why not try our famous Billy’s Rub. The fat under the skin keeps the meat tender while adding mouthwatering flavour to every bite.
Keep refrigerated and use within 2–3 days, or freeze in portions for easy midweek meals. A great-value cut that is a real crowd-pleaser!
Leaving the bone in and skin on helps retain moisture during cooking and adds extra flavour. The skin crisps up beautifully when fried or roasted, while the bone helps the meat cook evenly and stay juicy.
These thighs are incredibly versatile. You can pan-fry them skin-side down for a crisp finish, slow-cook them in stews or curries, or roast them in the oven for 35 to 40 minutes at 200°C. They also work well on the barbecue for smoky, tender results.
Yes, bone-in thighs are perfect for cooking in bulk. Make a big batch of roasted or braised thighs, then shred the meat for wraps, salads, or pasta dishes throughout the week. They hold their flavour and texture well when reheated.
Yes, our chicken is responsibly sourced from trusted British suppliers with high animal welfare standards. We work closely with our partners to ensure consistent quality in every cut we offer.
Wondering What To Do With Bone-In, Skin-on Chicken Thighs?
About The Cut
Lamb Cutlets
We can confidently say that lamb ribs are one of the most flavourful cuts, offering a perfect balance of tender meat and rich fat. Taken from the rib section of the lamb, lamb cutlets include the rib bones and the surrounding marbled meat, making it incredibly juicy and full of flavour when cooked right.
Owton’s Top Tips!
Our 10 Lamb Cutlets (approx. 900g) are tender, juicy, and packed with rich flavour. They’re ideal for quick cooking whether you’re pan-frying, grilling, or firing up the barbecue. Season with salt, pepper, and a drizzle of olive oil, then cook for 2 to 3 minutes per side until the centre reaches 60°C for a perfect pink finish.
These cutlets work beautifully with rosemary and garlic for a classic touch, or try a bold spice rub for something a little different. Serve with minted peas, couscous, or roasted vegetables for a simple yet impressive meal.
Store chilled for up to 3 days or freeze in portions for added flexibility. Loved by all, these are a reliable choice when you want flavour, speed, and quality on the plate.
Lamb cutlets are best cooked quickly over high heat. Pan-sear or grill them for 2 to 3 minutes per side for medium-rare, or slightly longer if you prefer them well done. Let them rest for a few minutes before serving to allow the juices to settle.
This pack typically serves 3 to 4 people, depending on portion size and accompaniments. For a main course, most adults would enjoy 2 to 3 cutlets each. They also make great starters or small plates when served individually.
Yes, marinating adds excellent flavour and helps tenderise the meat. Use ingredients like garlic, rosemary, lemon, olive oil, or yoghurt-based marinades. For best results, marinate for at least 2 hours or overnight in the fridge.
Yes, all of our lamb is carefully selected from trusted British farms known for their high welfare standards and premium meat quality. Each cutlet is hand-trimmed by our expert butchers to ensure consistent results every time.
Wondering What To Do With Lamb Cutlets?
