John Saunderson
Meat Supplier in Edinburgh, Scotland
It was in 1958 that W G Adams put his butcher's shop in Leven Street Edinburgh up for sale. His shop director, John (Jack) Saunderson seized the opportunity and established the Saunderson butcher dynasty which has faithfully served the Edinburgh community for just on fifty years from the same premises that Jack bought. Firstly, the genealogy - Jack's sons, Kenneth and John (known as Ian) both worked in the business until Kenneth's early death at the age of 32. Ian continued on alone until joined by his son, John - the current owner. The 4th generation has just began in the business with John's son, Callum, helping out on Saturdays.
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Poultry
read moreOur naturally plump barn-fresh chickens are sourced from handpicked suppliers in the north of England. Per person allow the following: 1 to 2 chicken thighs, 1 chicken leg, 2 chicken drumsticks, around 180 g of chicken fillet and 450 g of a whole chicken (bone-in with skins). Fillets, thighs, legs and drumsticks should be cooked to an internal temperature of 165 F / 74 C.
Pork
read moreOur free-range pigs come from Tom Wilkinson's Woodfoot farm at Stobbs near Hawick in the Scottish Borders. His pigs are outdoor bred and enjoy a well-balanced diet which ensures their great flavour. Allow 250 g per person of boned out joints, slightly more (300 to 350 g) for a pork joint on the bone. Also, you'll need around 200 g per person for chops and steaks as well as for stewing pork. Best temperatures for pork roasts are 375 F / 190 C / Gas Mark 5. Allow 30 to 35 minutes per lb (450g) plus 30 minutes.
Beef
read moreOur high-quality Scotch Beef is from young heifers that are born, reared & processed on selected farms in the Scottish Borders. These farms all adopt best practices regarding animal welfare and production methods. The meat is specially selected at Harrison & Hetherington Auction Mart in Newton St Boswells, Melrose. To make your choice easier, we have divided our beef into three categories: Stewing cuts, Steaks and Roasting Joints. If you're planning a beef roast, the rule of thumb is usually 200 to 250 g per person.
Lamb
read moreComing from the same source as our Scotch Beef, Harrison & Hetherington Auction Mart in the Scottish Borders, our Scotch lamb provides the best cuts and flavours Scotland has to offer. As a rule of thumb, a 1.8 to 2kg (4 to 5lb) joint on the bone gives you 6 to 8 good portions. Allow slightly more for saddle joints (double loin), due to the amount of bone. For chops and steaks allow 170 g per person, we'd recommend calculating 200 g for stewing lamb and 150 g of minced lamb per person. When carving lamb leg and shoulder, always carve slices downwards on the rounded side, then carve underside horizontally.
Our Meat
read moreMeat continues to play a big and enjoyable part of our regular diet, especially Scotch beef, Scotch lamb, Specially Selected pork & poultry are very popular and renowned for their flavour. While our skills and experience at Saunderson's butcher's shop in Edinburgh help you buy your meat with confidence, our locally sourced high-quality meat makes sure you get to make the best of every meal. Our high-quality Scotch Beef is from young heifers that are born, reared & processed on selected farms in the Scottish Borders.
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