The Devonshire Red Chicken
Chicken as it should be
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West Country lamb
Our West Country Lambis among the best in the world, having come from local West Country farmers with generations of skill. Carcasses are matured for five days before being cut fresh at the shops.
Pictured: Kenneth Coombe, lamb farmer from Beals Farm Cornwall and Don Vaughan, master butcher from Paignton and Nick Packer, master butcher from Exeter Sidwell Street.
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