Alternative Christmas Dinners
Are you thinking of doing something a bit different from Turkey this Christmas? See our alternative show stoppers below
Free Range Goose
Size guide can be found here
Duck
Our ducks are grown on Silver Hill farm by the Steele family in Co. Monaghan these ducks are full of flavour, succulent and tender. Our ducks are 2.5kg and serve 3-5 people
Chicken
All of our poultry has came from the Thompsons in Richhill since 1991, since then they have been dedicated to providing the highest quality chicken for us and you.
Size guide can be found here
BEEF
Our specially selected grass fed beef is sourced from farmers throughout Ireland choosing only the best breeds which after slaughter are dry aged on the bone for a minimum of 21 days to guarantee intense flavour and melt in the mouth tenderness.
The following cuts of beef can be cut to your specification, we recommend allowing 250g per person for boneless joints and 2 people per rib for rib roast on the bone.
Dry aged beef fillet cut from our premium grass fed cattle. Prized for being the most tender of steak cuts with a delicate beef flavour. This makes for an indulgent roast and is perfect for beef wellington.
Prized for being tender with a good beef flavour. This is typically leaner than rib eye with all the fat on the outside. This makes for a very easy to carve luxurious beef roast that is very easy to cook.
Prized for being very tender with an intense beef flavour due to the higher marbling than sirloin. This makes for a very special roast beef dinner.
Dry Aged Rib Of Beef French trimmed to create a real show stopping centrepiece.
Dry aged to unlock the full flavour and ensure tender moist beef.
This is true roast beef at its finest.
Easily carved by running your knife down the back of the bones and slicing out as a normal joint.
Premium beef roasting joints cut from the silverside and topside of our aged grass fed beef are expertly trimmed and tied to give uniform joints that ensure even cooking.
LAMB
Our grass fed lamb is sourced from our trusted farmer Trevor who rears Hampshire Downs that roam freely on open pasture, grazing on natural growing wildflowers and grass giving a subtle and delicate flavour to the meat whilst the excellent tenderness of these young lambs is unlocked by aging for a week to ten days.
An excellent Christmas turkey alternative. This is both sides of the loin and fillet of lamb with the bones removed and hand tied. This makes for an exceptionally luxurious roast with very tender sweet meat.
Cut from our grass fed lambs the leg makes for the classic lamb roast, available as a full leg or half leg and bone in or boneless.
Perfect slow roasted or in stews curries and tagines. These offer the most flavourful and tender meat on a lamb.
Size guide can be found here
Classically french trimmed a rack of lamb is beautiful when well seared in the pan and quickly finished in a hot oven. Perfect to serve 2 people.
PORK
A classic pork roast with flavourful tender meat and crispy crackling.
Rack of Pork
A pork loin roast with french trimmed bones makes for an impressive centrepiece at any special occasion.
Pork Belly
Pork belly needs no introduction, with rich fat that melts in to leave mouthwatering juicy meat. Available with or without the skin for crackling.
Known for being perfect for pulled pork, however don’t underestimate this as a roast, the extra marbling throughout ensures juicy results.