Have a Ginger Pig Easter

It's time to start planning Easter cooking and get meat ordered so you don't have to worry about it. Whether you are a traditionalist, a large group, or a date for two, there are many roast options to choose from and treats for everyone.

Scroll down for a quick guide to some of our favourites to give you some inspiration. You can also peruse our online shop Easter Collection here(deliveries only).

LAMB

Bone in shoulder of lamb
Slow roast a lamb shoulder on the bone for flavourful, melt-in-the-mouth meat. This is the boss' (Tim Wilson's) recommendation for the Easter table and his cut of choice. It is without doubt the most tender and flavourful cut of lamb, due its fat marbling and also the easiest to cook. Marinate it overnight and then just pop it in the oven and leave it for the day. 

Available to order in any of our shops or online for delivery.

 

Rolled shoulder of lamb
The same cut but a little smarter for the table. You can even book onto one of our lamb butchery classes and prepare your own! This cut suits long, slow roasting and a rich, creamy mash with greens. You can also ask one of our butchers to stuff it for you (shop collection orders only).

Available to order in any of our shops or online for delivery.

 

Leg of lamb
The cut that tradition dictates. People choose the leg because they always have. It has flavourful meat and is a good option if you would prefer a leaner roast but isn't as unctuous as the shoulder and takes greater skill to cook to perfection. 

Available to order in any of our shops or online for delivery.

 

Rack of lamb
For those who want a smaller, more delicate roast, cook a whole rack of lamb chops on the bone and slice to create a more refined final dish. Make it even more special with a fresh herb crust.

Available to order in any of our shops or online for delivery.

 

Lamb crown roast
The rack of lamb taken to the next level. Order a crown roast if you are looking for a stunning table centrepiece. Top tip: roast some new potatoes whilst the meat is cooking and pour them into the middle when you present your Easter feast. A cut for celebrations. 

Available to order in any of our shops or online for delivery.

BEEF

Rib of beef
For those who don't feel like lamb. The king of roasts, a large rib roast is a great treat and makes you look like you know what you are doing. Any good butcher will tell you that meat tastes better when it is cooked in a large piece and on the bone.

Available to order in any of our shops or online for delivery.

 

Côte de boeuf
The same cut but a more refined version and easier to carve. The beef version of a rack of lamb. An impressive cut for the table.

Available to order in any of our shops or online for delivery.

 

Rolled ribeye
The same cut again but without bones. Great if you want a neat, roast and perfectly sliced ribeye steaks for all. 

Available to order in any of our shops or online for delivery.

 

Rolled sirloin
For those who prefer a slightly leaner but equally delicious slice of beef. 

Available to order in any of our shops or online for delivery.

 

Chateaubriand
Nothing says decadent feast like making your own beef wellington. Choose the larger end of the fillet (chateaubriand) for a meatier version. We suggest smothering it in chicken liver pate, coating it in a fine mushroom duxelles, wrapping it in Parma ham and then finally wrapping the whole thing in rich, buttery puff pastry. Top tip: get a meat thermometer to help with 'doneness'.

Available to order in any of our shops or online for delivery.

PORK

Pork shoulder
Choose this cut for juicy pulled pork with the very best crispy crackling. A lovely sweet-tasting, succulent cut of pork. Always a crowd pleaser and ideal for a large group if you don't want to spend too much. Ask your butcher to finely score the skin for the crackling and follow our guide for crisping it to perfection.

Available to order in any of our shops or online for delivery.

 

Porchetta
A pretty roast for the Easter table. Deliciously seasoned with just the right amount of garlic and fennel seeds. The perfect slice of roast pork with crispy crackling made to a traditional Italian recipe.

Available to order in any of our shops or online for delivery.

 

Rack of pork
For those who like a pork chop. This cut always tastes better when roasted as a whole piece on the bone and then sliced. The french trimming makes for a very smart roasting cut and you can easily slice a chop for each guest.

Available to order in any of our shops or online for delivery.

 

CHICKEN

Botterills 100 Day Chicken
You won't want to eat any other chicken once you have roasted one of these. The flavour and succulence is second to none. Unlike most chickens, these birds are grown to full maturity and then hung with their guts in so have a real depth of flavour and fat coverage that you won't find anywhere else. They need a little longer in the oven than a normal chicken at a lower heat, due to their size and strong, muscular legs but the meat will be the most juicy and tasty you've ever eaten.

Available to order in any of our shops or online for delivery.