Fresh halal meat, cut for the way you cook
Halal butcher and grocer in Shawlands. Lamb, mutton, beef and chicken cut to order, with the rice, spices and fresh veg to go with them.
44 Kilmarnock Road, Shawlands, Glasgow G41 3NH
Open every day 10am to 7pm
Tap a part of the lamb to see what to cook with it.
Neck
Bony and rich. The bone and fat give the deepest flavour of any cut.
Cook it asScotch broth, Shorwa, Slow stews, Nihari-style curries
HowLow and slow. Simmer for 1½ to 2 hours until the meat falls off the bone.
Ask forNeck cut into rounds for broth or stew.
Shoulder
Marbled with fat, stays juicy and forgives a bit of overcooking. Our most useful cut.
Cook it asKarahi, Biryani, Kabuli pulao, Slow roast
HowCurry pieces take 45 to 60 minutes. A whole shoulder roasts slowly in about 4 hours.
Ask forShoulder, karahi cut: bone-in pieces about 4cm across.
Chops
Tender, with a strip of fat that crisps up. Cut from the rack and loin.
Cook it asMasala chops, BBQ chops, Chopan kebab, Pan-fried chops
HowHot and fast. 3 to 4 minutes a side on a grill or pan, then rest for 3 minutes.
Ask forChops cut thick (2 to 3cm) for the grill, or thinner for frying.
RecipesMasala lamb chops
Ribs
Fatty and sweet. The fat melts as it cooks and the edges go crisp.
Cook it asBBQ ribs, Slow-roast ribs, Rib curry
HowSimmer or braise for 1 to 1½ hours until tender, then roast or grill hot to crisp.
Ask forRibs cut into singles for the BBQ, or strips for the oven.
Leg
Leaner and firm. Gives big, clean pieces with little waste.
Cook it asRoast leg, Boneless curry, Biryani, Tikka and kebabs
HowRoast it whole, or have it cubed. Boneless cubes cook in a curry in about an hour.
Ask forLeg boneless and cubed, or on the bone for a roast.
RecipesRoast leg of lamb, Lamb biryani
Shank
Full of connective tissue that melts into a rich, glossy sauce.
Cook it asBraised shanks, Nihari, Kabuli pulao, Shorwa
How2½ to 3 hours in a low oven or a covered pot, until the meat slips off the bone.
Ask forWhole shanks, or cut through the bone for curry.
RecipesSlow-cooked lamb shanks, Kabuli pulao
Mince
Minced fresh at the counter from shoulder and trimmings.
Cook it asSeekh kebab, Keema matar, Chapli kebab, Mantu
HowKebabs and burgers must be cooked right through, with no pink left in the middle.
Ask forMince with some fat in it for kebabs. Leaner for keema.
RecipesSeekh kebab, Keema matar, Chapli kebab
Liver and kidney
Liver, kidney and heart. Cheap, quick to cook and full of iron.
Cook it asKaleji (fried liver), Kidney masala, Mixed fry
HowFry liver over a high heat until just cooked through. Any longer and it turns tough.
Ask forLiver sliced thin for frying.
Tap a part of the chicken to see what to cook with it.
Breast fillet
Lean, mild and quick to cook. Dries out if you cook it too long.
Cook it asKorma, Shawarma, Stir-fries, Quick curries
HowFry, grill or simmer briefly, and take it off the heat as soon as it's cooked through.
Ask forFillets whole, sliced thin, or cubed for curry.
RecipesChicken korma, Chicken shawarma
Boneless thigh
Juicier and richer than breast, and very hard to dry out.
Cook it asTikka, Tikka masala, Shawarma, Karahi
How15 to 20 minutes in a very hot oven or on the BBQ. 20 to 25 minutes in a curry.
Ask forBoneless thigh, cubed 4cm for tikka.
RecipesChicken tikka, Chicken tikka masala, Chicken shawarma
Drumsticks
Cheap, juicy and easy for children to hold.
Cook it asTandoori drumsticks, Peri peri, BBQ
How35 to 45 minutes at 200°C, or over indirect heat on the BBQ.
Ask forDrumsticks skin off and slashed, so the marinade gets in.
Wings
Crisp skin and sticky edges. Best eaten with your hands.
Cook it asPeri peri wings, BBQ wings, Air fryer wings
HowAbout 25 minutes at 220°C, turning once, or 20 minutes in an air fryer.
Ask forWings whole, or split into flats and drums.
Whole legs
Thigh and drumstick together. Skin on for roasting, skin off for curry.
Cook it asBiryani, Karahi, Roast legs, Curry
How30 to 35 minutes in a curry. About 45 minutes roasted at 200°C.
Ask forLegs skin off and cut in two, for biryani or curry.
RecipesChicken biryani, Chicken karahi
Whole chicken
Baby and medium birds. The cheapest way to buy chicken.
Cook it asPeri peri chicken, Roast chicken, Karahi, Curry
HowRoast at 190°C for 20 minutes per 500g plus 25 minutes. Opened out flat, about 45 minutes.
Ask forWhole, opened out flat (spatchcocked), or skinned and cut into 8 or 12 curry pieces.
RecipesPeri peri chicken, Chicken karahi
Hard chicken
An older bird with firm meat and far more flavour. Also called desi chicken.
Cook it asYakhni (chicken soup), Desi-style curry
HowSlow-cook for 1½ to 2 hours. It won't go soft in 30 minutes like a young bird.
Ask forA hard chicken skinned and cut into pieces.
RecipesChicken yakhni soup
Chicken mince
Lean and light. Takes on spices well.
Cook it asKeema, Kebabs, Burgers
HowAlways cook right through, with no pink left.
Ask forChicken mince, fresh from the counter.
Livers and gizzards
Cheap and full of flavour. Livers are soft, gizzards firm.
Cook it asKaleji fry, Gizzard curry
HowLivers fry in 4 to 5 minutes until cooked through. Gizzards need 40 to 60 minutes of simmering.
Ask forLivers, hearts or gizzards by weight.
What's for dinner?
27 recipes we cook at home, each with the exact cut to ask for at the counter. Pick a meat and how much time you've got.
No recipes match all of those. Try another meat or time.
What's in the shop
Everything for a proper home-cooked meal: the meat, the rice, the spices and the fresh stuff.
Grocery
- Basmati from 500g packs to 5kg bags, including sella
- Chapati flour, lentils and pulses
- A big range of whole and ground spices
- Pickles, chutneys and sauces
- Afghan and Middle Eastern favourites like lavashak
Fruit and veg
- Fresh coriander, mint and chillies
- Onions, tomatoes, ginger and garlic
- Seasonal fruit and veg out front
- Cut to order
- Whole and half lambs
- Fresh mince made at the counter
- Chickens skinned, cut or opened out flat
- Party quantities
- Trade orders
Ask for it your way
Dasti, katf or shana, it's all shoulder to us. Our butcher's guide has every cut in Urdu, Arabic and Dari.
- Shoulderدستیكتفشانهdasti, katf, shana
- Legرانفخذرانraan, fakhdh, ran
- Minceقیمہلحم مفرومقیمهqeema, lahm mafroum, qima
- Liverکلیجیكبدةجگرkaleji, kibda, jigar
Feeding a crowd?
Wedding, Eid, aqiqah dinner or a big family meal. Put in your guests and we'll tell you how much meat and rice to get.
Kitchen guides
Straight answers to the questions we get asked across the counter.
Opening hours
| Every day | 10am to 7pm |
|---|
Before a big order
For whole lambs, party quantities or a regular trade order, ask at the counter a day or two before you need it.
Questions
Is all your meat halal?
Yes. Every piece of meat we sell is halal.
Can you cut meat for a particular dish?
Yes. Tell us what you're cooking and we'll cut it to suit: karahi pieces, curry cubes, thick chops for the BBQ, a whole shoulder for roasting, or fresh mince.
Do you sell whole and half lambs?
Yes. Whole and half lambs are sold by carcass weight, bone and fat included, and we cut them however you like. For big orders, ask a day or two before you need it.
What's the difference between lamb and mutton?
Lamb comes from a young sheep and is tender and mild. Mutton comes from an older sheep, has a stronger flavour and needs longer, slower cooking. More about mutton.
Do you supply restaurants and takeaways?
Yes. We already supply local trade customers with lamb and chicken. Ask at the counter about regular orders.
When are you open?
We're open every day, 10am to 7pm.
Do you take card?
Yes, we take card and cash.