Meat

Our succulent side loin lamb chops are part of a really tasty mid-week meal that can be on the table in 20 minutes. Season with some sea salt and ground black pepper. Learn More

Lamb cutlets are tender, succulent and with fine, sweet flavours. Our butchers perfectly prepare these small cutlets from the Fair End. Each cutlet is French trimmed to remove any excess fat off the bone. Leaving the clean, white bone ends sticking out. Learn More

Lamb steaks are cut from the center of the leg with the center bone still in place, which adds extra flavour. They are a good buy and popular for grilling and frying. Learn More

The bone in shoulder of lamb is a tasty cut, offering very good value for money. Our lamb is remarkably sweet and naturally reared. It is best cooked slowly to make sure the meat is meltingly soft and to allow the rich flavours to develop. Learn More

The lamb shank comes from the knuckle off the shoulder. All our lamb has all been naturally reared and full of distinctive flavour. Many people have a real affection for lamb shanks, thinking of them as a bit of a treat. Learn More

Minced lamb makes excellent lean and flavoursome mince. All mince is minced at least daily. Learn More

Shoulder of Lamb, cut into well trimmed, bite sized chunks makes excellent quality casseroles or stews. All of our lamb is Irish, naturally raised on a diet of grass and heather and prepared by hand in our shops by our master butchers. Learn More

The fillet is the top end of the leg of the leg. A leg of lamb cooked on the bone makes the perfect Sunday lunch. All of our lamb is certified Irish Lamb. Learn More

Treasured by foodies, lamb's liver is becoming more and more popular again. In addition to its beautiful flavour and supreme tenderness, lamb liver provides a variety of health benefits in the form of vitamins, mainly Vitamin A, and minerals (iron). Serve thinly sliced, grilled or flash fried and still pink inside You will be able to convert any skeptics. Learn More

Fresh lamb kidneys are a real treat for foodies and a good alternative to lambs liver. Essential for the classic steak and kidney pie but also wonderful coated in flour and pan fried with sauté onions. Learn More

Lambs hearts are fresh off all the full lambs that FX Buckley get every week. They can be delicious and it is not at all difficult to make them so. Stuffing the heart can also add another dimension to the flavour. Learn More

Our Premium Lamb burgers are made from 100% ground lamb mince blended together with a mix of herbs and spices. These juicy burgers are simply delicious with a light touch of mint added to the mix. Learn More

An underused and underrated cut, the breast of lamb although fatty is undeniably tasty. It is also known as the lap of lamb and is very popular for roasting. Learn More

Chicken fillets are a low fat, healthily option. Our fresh Chicken fillets are completely trimmed up with no skin or bone. Lean, succulent and juicy , these fillets are perfect for curries, stir fry's and many different recipes. Learn More

This is a premium turkey mince made from the lean turkey breast. We source our Free Range Turkey from McCaughey Farms in Castleblayney, Co. Monaghan which have been supplying quality Turkey since 1951. Learn More

We source our Free Range Turkey from McCaughey Farms in Castleblayney, Co. Monaghan which have been supplying quality Turkey since 1951. Learn More

Ducks are available in FX Buckley but to ensure your purchase ring the shop directly to put your order in. Learn More

The cut used to make this bacon comes from the side - or belly - of the pig. When it is cured, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness. Learn More

The fillet of ham is off the leg of pork and has been freshly cured with pickle. At FX Buckley we cure our own premium ham with our own traditional recipe. Learn More

The gammon on the bone is the hind leg of the pig. Fresh ham also may be cut into the fillet (from near the rump), shank (lower leg portion) or center portions. The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Learn More

The gammon on the bone is the hind leg of the pig. Fresh ham also may be cut into the fillet (from near the rump), shank (lower leg portion) or center portions. The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Learn More

he fillet of ham is off the leg of pork and has been freshly cured with pickle. Our premium ham are cured FX Buckley's factory using we cure our own traditional recipe and then traditionally smoked over beech wood. The taste is worlds apart from the moisture and e-number injected bacon on supermarket shelves, with less contraction and moisture loss during cooking. Learn More

Slipper gammon is a small, lean joint, cut from the side of the whole gammon, and weighs about 750g. At FX Buckley is cure our own premium ham with our own traditional recipe. The slipper of Ham is ideal for boiling or roasting. Learn More

Back ribs originate from the centre section of the pork loin, which is known for the baby rack of ribs. At FX Buckley we cure pork ribs with our own traditional recipe for 2/3 days and it makes the most wonderful bacon ribs. Learn More