Jacksons Butchers

Jacksons is a family butcher on George Street, the main shopping street through Oban centre. The shop counter carries the standard cuts you’d expect, beef, lamb, pork, chicken, alongside the products the shop makes on the premises: sausages in several recipes, haggis, and a rotating range of pies and pasties. Local provenance is the selling point: Argyll lamb in season, Scottish beef year-round, with venison and game appearing through the autumn from local estates.

The location matters more than it might in a bigger town. Oban’s permanent population is around eight thousand, which the cruise-ship trade and the summer ferry queues push higher; the butcher’s trade turns mostly on locals and self-caterers stocking up before heading out to the islands. Anything you put on the barbecue at a Mull cottage or in the freezer at a Tiree caravan most likely passed over this counter that morning.

The shop is a short walk from the CalMac ferry terminal, practical for a final stock-up before a sailing, though the queue can stretch mid-week at lunchtime. Closed Sundays; standard butcher’s hours through the week.

Latest opening hours and the day’s offers on the Jacksons Butchers Facebook page.