What will you be carving this Christmas?

What will you be carving this Christmas?

Will you choose traditional turkey, beef or lamb?

Whether you’re opting for a traditional turkey with all the trimmings or dreaming of a beef roast with the best Yorkshire puddings, we’ve got everything you need this Christmas.

Beautiful Beef
Our tender, tasty and award-winning beef comes from JW Galloway, famed for their generations of expertise and high welfare standards. If you’re looking for a forgiving roasting joint that doesn’t demand too much time in the kitchen, then go for topside. It comes from the inner thigh and is one of the easiest joints to cook and serve. A sirloin joint is another great option. Taken from between the fillet and ribs, it offers a great balance of fat and tenderness and needs some cooking time for the fat to melt into the meat. We also offer a sirloin joint with a delicious red wine jus. You could also opt for a delicious Scotch beef forerib cut. This special joint is marbled with fat, giving the beef a rich flavour and keeping it tender throughout the cooking process.

No beef roast would be complete without Yorkshire puddings. If you’re looking for a twist to your usual recipe, try adding a few handfuls of chopped sage to your batter and slices of onion into each hole of your pudding tin. Drizzle with oil and heat in the oven for about 10 minutes until the oil is sizzling. Then add the batter and cook as usual for an aromatic alternative.

Don’t forget Tracklements Strong Horseradish Cream to add a bit of heat.

Traditional Turkey
Like all of our poultry, our Christmas turkeys come from Rod Adlington – a third-generation poultry farmer who’s an expert in the provision of high-welfare birds all year round. You can’t go wrong with this succulent, award-winning and protein-rich meat, but we have a few tips:

  • Allow your turkey to settle at room temperature for a couple of hours before you start to cook
  • Place your bird upside down into the roasting tin. This allows the juices to run into the breast to keep it moist. Half an hour before the end of the cooking time, turn it over and allow the breast skin to brown
  • Once cooked, allow the meat to rest for up to an hour before serving.

A terrific turkey deserves some show-stopping side dishes, so take your roast potatoes up a level by adding lemon, garlic and bay. Par-boil your potatoes with half a bulb of garlic before draining and leaving to steam dry for 10 minutes. Drop a hefty dollop of Potts Duck Fat to your baking tray and heat in the oven until sizzling. Add the potatoes, garlic and bay leaves to the pan, making sure there is plenty of room between each one. Roast for around 45 minutes, turning occasionally to ensure an even crunchy coating. Season with lemon zest. If you want to get extra crispy roasties, try top chef Tom Westerland’s ‘seven-minute shuffle’ trick. Cover your raw, peeled potatoes with salted cold water. Bring them to the boil and rapidly boil for seven minutes. Drain them off and ruffle them in a colander with sea salt, before roasting as normal.

Pigs in blankets might feel they’ve been around forever, but they first appeared in cookery books as recently as the late 1950s. In most countries of the world, the sausages are wrapped in pastry, like a sausage roll, rather than bacon. In the UK, the best are made with premium chipolatas using lots of seasonal herbs and spices for a tangy taste. If you’re looking for something special, why not try our Jumbo Sweet and Smokey Pigs in Blankets from Buttercross Farm Foods? They are guaranteed to put a smile on any kid (or big kid)’s face!

Rich roast lamb
If you’re opting for lamb this Christmas, there are lots of tempting cuts to try. Whole leg, rack or rolled shoulder joints all work well. Shoulder is best slow-roasted, pot-roasted or braised with liquid until it reaches that melt-in-the-mouth consistency. Whole leg has enough fat content to remain succulent even when well-cooked. A French-trimmed rack of lamb is great for roasting whole and then carving into portions for each member of the family. If you want a delicious cut with minimum hassle, why not try our Scotch boneless leg of lamb with garlic butter and red wine sauce for a perfect Christmas centrepiece?

Serve with braised red cabbage, sliced and simmered for 90 minutes with red onion, brown sugar, cider vinegar, red wine, butter and cinnamon for a delicately spiced side dish.

Chantenay carrots pair beautifully with lamb. Add a Christmas twist by roasting with whole garlic bulbs and halved clementines. Squeeze the juice over the carrots before drizzling with olive oil and adding the clementine halves to the roasting tray to deliver a sweet tangy flavour.

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