Christmas isn't just one day, so for special meals throughout the season, why not cook a quality roasting joint? If you fancy something a little different to turkey, follow our guide to choosing and preparing Christmas meats– from succulent roast beef to sumptuously salty gammon.
Beef
From tender topside to showstopping Châteaubriand, treat your guests to top-quality British beef from our trusted farmers. Selecting your joint will depend on the number of people you're serving, how long you want to spend cooking and the type of flavour you're looking for – take a look at our handy guides below.
Wing-rib of beef
The go-to joint for a succulent beef roast, which has an eye of tender, marbled meat.
For up to 10 people: try our No.1 Dry Aged Native Breed British Wing Rib of Beef
Roasting time: roughly 2½ hours for a 2.5kg joint cooked to medium
Topside beef
A premium, tender cut with a fine marbling of fat for extra succulence.
For up to 10 people: try our Highland Corner Cut Topside of Beef
Roasting time: roughly 1½ hours for a 1.25kg joint cooked to medium
Châteaubriand
The ultimate showstopper – tender beef fillet topped with roasted garlic & chive butter and garnished with bay leaves.
For up to 10 people: try our No.1 British Châteaubriand with Garlic & Chive Butter
Roasting time: roughly 24 minutes for joint cooked to medium rare
More turkey alternatives
Venison
Lean, tender British venison is at its seasonal best at Christmas.
Our new No.1 British Venison Saddle with a Venison & Redcurrant Finishing Jus serves up to three people. The delicate flavour pairs beautifully with the rich finishing jus, adding a touch of sweetness.
Or, to serve up to four people, try our No.1 British Venison Wellington – venison loin topped with a porcini mushroom duxelle, plus juniper and blackberry to bring out the meat's unique flavour, all wrapped up in classic puff pastry.
Duck
A whole duck is a thing of beauty, and roasting it couldn’t be easier. Basting the bird in its buttery pan juices during cooking will add flavour, moisture and crisp the browning skin. Reserve the cooking liquids to either toss with roasties or pour over thick slices of potato.
Looking for a delicious alternative to turkey? Our British Easy Carve Duck with Plum and Chestnut is rich and succulent with a fruity hedgerow glaze.
Lamb
Our English and Welsh in-season lamb makes a reliably delicious main for any occasion. A leg or shoulder joint cooked low and slow, or roasted on the bone, will be juicy and sweet and goes perfectly with all the usual Christmas trimmings. A rack is best served medium rare, slightly crisp on the outside, and rosy pink inside.
To feed a crowd: Try this Slow Cooked British Bone-in Lamb Shoulder with Cranberry & Shallot Jus, which has been slow-cooked for ten hours with garlic and herbs for ultimate tenderness and flavour. Serve with the deeply savoury, fruity jus made with redcurrant jelly, cranberry and shallots.
Gammon & ham
Our fresh gammon and ham is always British, always bred outdoors, and always a hit for Christmas. Choose smoked or unsmoked cuts with a glaze, or make your own by drizzling with a mix of honey, cloves and mustard during cooking. Once cooked, this tender meat is delicious hot or cold.
If you're hosting a festive meal or buffet, try our Old Fashioned Glazed Ham. This hand-scored, bone-in ham dry cured with demerara sugar in a ‘sugar pit’ style is new for 2023, and comes with candied orange slices and smoke-flavoured cherries to complement its delicious succulence and sweetness.
