A true centrepiece to your Christmas dinner table!
Our large 3 Bird Roast consists of a Pheasant and Turkey stuffed inside a whole duck . All the game birds are wild and the duck and turkey are both free range.
Our master butchers carefully bone out a whole duck, before rolling turkey breast around pheasant breasts and tying back together for a show stopping joint.
This joint will weigh on average 2.6-3.2kg each and serve 5-6 people
Our Beef Topsides are matured in Scotland by our supplier for 14 days before we finish the process in-house. We add a small amount of basting fat to aid the cooking process and ensuring you have a tender roasting joint every time.
Pork loin joint cut from the bone in loin with a great layer of crackling and a juicy tender meat with no hassle of the bone. Perfect for an easy carve Sunday roast.
Half lamb leg bone in, the classic British roast dinner perfect for those autumnal and wintery nights in or jazzed up in summer with Moroccan spices, always a winner.