Couldn't resist so I popped over to the one in Kislingbury and also had a chat with Richard. None of the cuts are a problem, I did show them the picture from the book Steve recommended in another thread (Basic Butchering of Livestock & Game) to show them a Boston Butt and they told me that was a Spare RIb (it did prompt the question well what do you call spare ribs then
which I was informed was an American term, I think they called spare ribs something like pork belly bones). Anyhow, brisket and butt probably need a few days notice (Tues if you need it for the weekend) especially if you want the butt to be bone in.