We remove all the breast and back bone before stuffing with our sea salt, cracked black pepper and sage sausage meat stuffing, tied back together with dry-cure smoked streaky bacon.

This roast has all the characteristics of a whole bird but with an amazing tenderness and flavour you won’t find from a standard whole bird. Once cooked simply carve straight through the breast meat for perfect slice packed full of stuffing.

This is a real show stopper on your Christmas table especially when carved table side.