The Original BBQ Box
The T&G Original BBQ Box packs enough punch for eight people and by our estimate, should easily cater for say two households. However, if you want to make sure that no-one goes hungry this summer, check out our new range of additions - namely Spatchcock Herb Fed Chicken, Butterflied Lamb Leg and Butterflied Onglet.
All delicious cuts that cook fast on the grill and can be easily portioned out.
Because once that smell starts floating over the garden fence, you never know who else might turn up.
Main box contents: 8 x Black Label burgers. 2 x 4pk brioche buns. 6 x Le Pig sausages. 6 x Spicy Pigs. 2 x pork loin ribs. 1kg bavette. 1 x South Carolina sauce. 1 x Great Cow Rub
Spatchcock Chicken option: 1.8-2.2kg
Butterflied Onglet option: 1kg
Butterflied Lamb Leg option 1.8-2kg
OUR DELIVERY PROMISE
Our mail order meat service delivers to any UK mainland* address using external couriers from Tuesday to Saturday. Deliveries can be tracked and re-arranged via a text message update service, kept safe in specially designed packaging that keeps a constant temperature for up to 48 hours.
We’re passionate about how we source, age and prepare our meat – so we want to ensure it reaches you exactly how it left us; always fresh and never frozen.
We cut each order individually, and vacuum pack on the morning that the boxes are packed for delivery to protect during transit. We’ve found that this is the best way to ensure that your freshly cut meat arrives with you in perfect condition. If you’d rather have your meat wrapped in butcher’s paper, we can do that too – just let us know in your order notes.
All-day delivery (8am-5pm, Tuesday to Friday): £5.00 for orders under £50.00
Morning delivery (8am-12pm, Tuesday to Friday): £8.00 for orders under £50.00
Saturday All-Day delivery (9am-5pm): £8.00 for orders under £50.00
Saturday Morning delivery (9am-12pm): £10.00 for orders under £50.00
FREE DELIVERY on orders over £50, excludes Saturday Morning slot.
Simply choose your cuts, either individually or by choosing one of our specially selected subscription boxes, add condiments if you wish, choose your preferred delivery slot and await your meat. Our cut off for Next Day Delivery is 12pm.
If your ideal slot is not selectable that means we’ve reached capacity, so please choose another. Please remember though, that we plan our deliveries daily, so no matter when you book your delivery we will always hand-cut your orders freshly.
UK mainland* - Orders can be delivered Tuesday to Saturday. You can select a morning slot, between 8.00am and 12pm, or an all-day from 8am until 6pm – although please note that Saturday deliveries operate between 9am and 5pm.
Once your order has been accepted, a confirmation email will be sent. Please note that during busy periods we reserve the right to alter your delivery slot, but we will always endeavour to advise you of any changes. Remember, your order will always arrive with you freshly.
*UK mainland excludes Northern Ireland, the Channel Islands and the Highlands of Scotland.
This is a great marinade, that goes especially well with butterflied leg of lamb. Rub all over and leave for a minimum of 3 hours, or better still, leave overnight in the fridge. As always, remove from the fridge and bring the meat up to room temperature before grilling directly over white coals.
The lamb will also benefit from turning regularly so that it cooks evenly and doesn’t catch. Depending on the heat from your barbecue, it should only take about 25 - 30 minutes to cook to succulent pink. For best results, use a temperature probe and take off once you hit 60°C.
3 garlic cloves, crushed
5 sprigs thyme, leaves picked and chopped
3 sprigs rosemary, leaves picked and chopped
1 tsp Smoked paprika
Maldon sea salt and ground black pepper
1 lemon, juiced
4 tbs olive oil
Mix together the ‘dry’ ingredients in a bowl and then add the lemon juice and oil and mix again. Place the lamb into a tray and apply all over and cover with cling film. Leave in the fridge overnight and bring out for at least two hours before cooking.
Once done, rest for 30 minutes and slice to serve.