Author's posts
Apr 22
Carving tips and instrustion
When carving always use a bladed, sharp carving knife. Use a stable carving surface, like a cutting board with a well or lip (to capture juices). Carve Roasts perpendicular or across the meat grain. Consider anchoring the roast with a carving fork. Make sure you have plenty of space to work. Roasts are firmer …
Apr 22
€20 Special 2
1 BACK BACON JOINT 1 LB RASHER 1 LB SAUSAGES 2 HEADS OF CABBAGE 5KG WASHED ROOSTERS
Apr 15
€25 Special 2
ROAST LOIN OF PORK 4 CHICKEN MARYLAND 1 LB DICED LAMB 4 LAMB CHOPS 6 STEAK BURGERS
Tony Carroll Family Butchers carries the Bord Bia Quality mark
