A J Learmonth
Why Choose A Traditional Butcher?
With a traditional butcher, you can be sure that the staff have studied and been trained in:
- the history of butchery
- tools of the trade & knife skills
- hygiene & safety
- livestock breeds and their respective qualities
- storage & hanging to improve flavour & texture
- jointing, boning out, preparation & presentation
- preparation to individual customer's choice
- customer advice on best cuts, meat preparation and recipe tips
Who Are We?
With over 20 years' experience, Allan Learmonth takes pride in running a traditional butcher's shop whilst using thoroughly modern butchery methods.
Our staff are trained to a very high standard, many of whom have won National apprenticeship prizes, and will always be pleased to help with advice on cooking methods.
All our beef, lamb and free range pork & poultry is entirely traceable and is sourced by ourselves from local Scottish Borders Farms, which are chosen with careful regard to their animal husbandry and traditional feeding methods.
Unlike supermarket bought meat, which will often have travelled hundreds of miles from farm to a central cold store and back to the local branch, our policy of 100% local sourcing ensures the lowest food miles possible.
We regularly win awards for our pies, burgers and sausages and in 2009 were awarded Best Savoury Pie in Britain
for our Chicken with Haggis and Peppercorn Sauce.
This year, we have gold awards for our Bombay Beef Sausage and our Maple Chicken Melts.
Stockists of the Jethart Snails.