Our roasts and whole cuts cover beef, lamb, and pork in formats built squarely for the table: silverside, rib fillet, eye fillet, lamb rack, lamb leg, pork porchetta, and pork loin among them. Each cut is carefully prepared to Peter Augustus standard and selected for consistent eating quality, whether you are slow-roasting a whole leg for a long Sunday table or carving a whole fillet for a truly special occasion.