Lurch Monster'S Tilly Butcher

Get 5kg of Chicken Breast for £15 when you buy two Pick and Mixes, from now until Saturday because... *whispers* I'm closed next week, from the 8th to the 18.
"Rabble, Rabble, Fuck Sake, Lurch Rabble, Rabble!!"

BBQ Brisket Sausages. A Honey Bourbon infused Smokey BBQ Brisket type superior super awesome Sausage, they're the cat's cock. *disclaimer* aye good een, they're not actually made from cat's penises!! Sake! That's just hot dogs.
...Since we're on the subject - Fun story! A customer once asked me through broken English to get him a Bull's Penis to make some ceremonial plate of soup... follow The Tilly Butcher on Instagram for the full story and you'll need to wait till Thursday to buy these taste sensations because the Tilly Butcher's closed on Wednesdays... 'fuck sake Lurch!"

Aye so, bad news, well I say bad, it's been good for me today but it's bad for some of yous. See this Saturday - the 23rd - the morn!... I'll be Closed for the day!!
"Fuck sake, Lurch!!"
... Aye well, soz pals, but todays been the most busiest Friday I've ever done, ever. Nae that I'm complaining (it's great like) but all of the Saturday prep is nearly gone! And I've nowt left to prep. Sake!
So, rather than me getting the stink eye and glaired at like I've just shat in your hands and clapped them together for nae having most of your Pick and Mix list with double items on it and because I'm like a rung oot cloot after today, I'm making a proper executive decision and taking the day aff the morn.
"Fuck sake, Lurch!!!"
Come on, babes, dinna be like that, in the 8 years I've been open, I've never taken a Saturday off. I'm getting old mine. And something tells me you won't like Chilli and Tequila Kidney and Dragon' Breath Liver.
I'll be here till 8pm tonight to sell though fits left, so technically you can still fire doon for your weekend scran, so like stop tutting at me, sakers.
Thanks to everyone making it record and back breaking busy.🥰
Mine Closed the morn!!!!
"Fuck sake, Lurch!!!!!!!!!!"
😘
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Buy any Steak today and get a free High Five.
Limited to one High Five per customer. I'm nae made of High Fives you know.

Avocado Sausages. Finely ground Chicken Bewbs, in a sorta Chilli Con Carne type sorta type seasoning, with a Hipster's secret stash worth of Avocados, a sploosh of Lime Juice, lashings chappet Coriander and a puckle o' Chillies. It's like a funcy Chilli Chicken Guacamole Sausage really. And it's the future!!

WOO the one you love with some of these stylin', profilin', limousine riding, jet flying, kiss-stealing, wheelin' n' dealin' totes awesome matured Steaks this Valentine's Day!

Meanwhile in the future, Haggis Pakora Sausages.
I was going to unleash these last year, but they weren't quite up to the Otter's Pockets standard. I've perfected and sampled the shat out of them since then..
... Minced Chicken Breasts, a mild and technical Garam Masala blend and a fair dunt nae handy of crumbled Tilly Butcher Haggis
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Pork & Haggis Sausages.
Finely ground Pork Shoulder, a flavoursome blend of a suppy Sage, Coriander, White Pepper and a sheer metric fudge ton of chappet up, locally reared, wild Haggis.
Some boy the Burns, he'd approve of these, he was known for throwing the sausage about. He had a number 10 hit poem about sausages, true story,... 'Sausage, sausage everywhere, Sausage lying on the stair'. Some boy. If you were to speak to him, on one of thon weegie boards, he'd say these Sausages are Pure Gallus.
Anyway they're in the Pick & Mix
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Chinese BBQ Pork.
Strips of Tender Scottish Pork Fillet, Marinated in a funcy blend of Garlic, Ginger Coriander, Star Anise, Cumin, Fennel, Palm Sugar, Red Bean Curd and Shaoxing Wine, sprinkled with a suppy Sesame seeds for erm... the added wow factor or something....fit do Sesame seeds grow into? I thought a Sesame was just a street or a way to open things.

Updated Pick and Mix list to have squatch at and tag yer pals in.

Shredded Chilli Chicken.
A totes bodacious mix of Sliced Chicken Bewbs, Chilli Oil, Soy, Palm Sugar, Chilli Flakes, Roasted Garlic, Red Pepper Flakes and Black Pepper.
Side note for planning your culinary trips to Lurch's Meat Emporium of Awesomeness, NEW OPENING HOURS - I'll be closed every Wednesday from now on, I'll be fudged if i'm burning myself oot again. 9am to 5pm every other day. and open till 6pm on a Friday.

BBQ Meatloaf; Redux.
A slight reworking of the last recipe. This Taste Sensation is now a more traditional Meatloaf...well, as traditional as I can go - Course Ground Steak for the body & Finely Ground Smoked Bacon for the Fat and a subtle Smoked flavor with a Tomato, Onion and Chive base, totally painstakingly worked into funcy loaf shape and all clarted in a sticky BBQ Glaze. It's the future and in the Pick & Mix and in an oven ready tray!

Happy New Year, Pals. Lang May Yer Lum Reek. Thank you for your continued support.
Here's a wee Lurch philosophy to apply to your 2019 - Be a kind person. Be kind not only to everyone but also to yourself. And should someone ever be unkind to you, then make sure kindness is not what they remember you for.
... I'll be back on Friday. 😘
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Monday is the last day for ordering your Festive Meaty Awesomeness, pals. ...whispers, 'there's nae whole Turkey's left'. Chipolatas, Skirlie and all that taste sensations will be on the go from Tuesday.

Brisket & Skirlie Burgers, Brisket & Marrow Bone Burgers, Rib-Cap Burgers & Halloumi & Pecan Bacon Burgers. ..., it's too cold to write anything.

Clemenza's Meatballs ~New Recipe Meatballs~ Blend of Veal Beef & Pork, Parsley, Thyme, Shallots & Basil.
“Hey, come over here kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; you make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs, eh? Add a little bit a wine… and a... little bit a sugar… and that’s my trick.” – Peter Clemenza, The Godfather
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Chicken, Pancetta & Skirlie Trios.
Finley Ground Pancetta & Chicken Breasts, mixed with Fresh Sage, Lemon Thyme, Sausage Magic and Homemade Skirlie *Homer Drool Face*, piled into natural Lamb casings, then wrapped in Pecan Smoked Bacon.

Rib-Cap Burgers.
High end, high fat, high flavour, funcy Gourmet Steak Burgers. And they're affa, affa so fine. Made with the 'Cap' of the Rib-eye, which is a highly marbled layer of the most tender, succulent, and flavourful meat, like ever.
Finely ground once, seasoned with just a wee thochty of White Pepper and Salt to complement the Buttery flavour, then pressed by hand into 7oz Behemoths.