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 favourite Easter roasts to give you some inspiration.
Opening Hours and Changes to Service
We typically close on Easter Sunday and Monday to give our team a well deserved rest with their families. Exact hours and dates may vary slightly from year to year, so for the most up to date information please check our shops page.
Local delivery is typically available up until the Saturday before Easter, and DPD closes from Good Friday to Easter Monday. Our delivery slots can sometimes book up quickly, so we recommend placing your order early to avoid disappointment.
Bone in shoulder of lamb
Slow roast a lamb shoulder on the bone for flavourful, melt-in-the-mouth meat. This is the boss’ 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.
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£26.85 – £53.65Price range: £26.85 through £53.65
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.
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£40.00 – £80.00Price range: £40.00 through £80.00
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.
Forerib of beef
The king of roasts, a large rib roast is a great treat and a very impressive centrepiece. Any good butcher will tell you that meat tastes better when it is cooked in a large piece and on the bone.
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£62.10 – £310.50Price range: £62.10 through £310.50
Côte de boeuf
The same cut but a more refined version and easier to carve. An impressive cut for the table.
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£48.15 – £240.75Price range: £48.15 through £240.75
Rolled ribeye
The same cut again but without bones. Great if you want a neat, roast and perfectly sliced ribeye steaks for all.
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£61.45 – £196.64Price range: £61.45 through £196.64
Rolled sirloin
For those who prefer a slightly leaner but equally delicious slice of beef.
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£67.05 – £188.95Price range: £67.05 through £188.95
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’.
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£36.85 – £62.65Price range: £36.85 through £62.65
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.
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£37.50 – £75.00Price range: £37.50 through £75.00
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. See here for how to cook.
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£28.27 – £105.37Price range: £28.27 through £105.37
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.
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£28.11 – £53.66Price range: £28.11 through £53.66
Botterill’s 100 Day Chicken
You won’t want to eat any other chicken once you have roasted this, the flavour and succulence is second to none. Unlike most chickens, these birds are grown to full maturity and dry plucked to ensure a crispier skin once cooked. 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.
Rack of Lamb French Trimmed 
