Christmas Dinner Cooking Instructions

Our boned and rolled turkey crown comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 180-200 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our home cured ham comes in a cooking bag.  Preheat your oven to 140c and place the ham, in the cooking bag on a tray, into the oven and roast for 150 minutes.  As all ovens vary please make sure that the meat is cooked through before serving. Take care opening the cooking bag as the juices will be very hot.

Our turkey crown comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 140-150 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our home cured ham comes in a cooking bag.  Preheat your oven to 140c and place the ham, in the cooking bag on a tray, into the oven and roast for 150 minutes.  As all ovens vary please make sure that the meat is cooked through before serving. Take care opening the cooking bag as the juices will be very hot.

Our turkey breast comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 90 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our home cured ham comes in a cooking bag.  Preheat your oven to 140c and place the ham, in the cooking bag on a tray, into the oven and roast for 120 minutes.  As all ovens vary please make sure that the meat is cooked through before serving. Take care opening the cooking bag as the juices will be very hot.

Remove all packaging. Remove the stuffing from the plastic bag (if present) and place underneath the turkey or in a separate oven proof dish. Place the turkey in a roasting tin, breast side up, cover the breast with streaky rashers (optional), season and cover the whole turkey with foil. Place it in a preheated oven at 180C and cook for 40-50 minutes per kilo. Remove the foil for the last 15 minutes of cooking time to brown the skin. As all ovens vary please ensure that the turkey is fully cooked by checking that the juices run clear at the thickest point. We hope that you have an amazing Christmas dinner!

Our boned and rolled turkey crown comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 180-200 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our turkey crown comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 140-150 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our turkey breast comes in a cooking bag which we recommend for the most succulent meat. Preheat your oven to 170c, place the turkey (in the bag on a tray) into the oven and roast for approximately 90 minutes. As all ovens vary please ensure that your turkey is cooked by checking that the juices run clear at the thickest point. Take care when opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Our home cured ham comes in a cooking bag.  Preheat your oven to 140c and place the ham, in the cooking bag on a tray, into the oven and roast for the following times:-

1.2-1.6kg ham 120 minutes

1.7-2.5kg ham 150 minutes

As all ovens vary please make sure that the meat is cooked through before serving. Take care opening the cooking bag as the juices will be very hot.    Simply carve & enjoy!

If you would prefer to remove the ham from the cooking bag you can also place the ham into a roasting dish and cover with foil. Roast at 170oC and reduce the above cooking times by 10 minutes.  Please make sure that the ham is cooked through before serving.

Our home cured ham comes in a cooking bag.  Preheat your oven to 140c and place the ham, in the cooking bag on a tray, into the oven and roast for 150 minutes.  As all ovens vary please make sure that the meat is cooked through before serving. Take care opening the cooking bag as the juices will be very hot. Simply carve & enjoy!

Remove all packaging and place the spiced beef in a pot, cover with cold water & bring to a boil. Turn down the heat and boil gently for 50 minutes per kilo and 20 minutes extra (95 minutes for a 1.5kg joint). Carve & enjoy hot with mashed potato and vegetable of your choice or also great for sandwiches or bruschetta!

Heat the oven to 200C. Remove any excess fat from the cavity and prick the duck skin all over with a sharp knife, without piercing the meat. This will allow the fat to run off. Stuff the duck (optional) and rub all over with oil and season generously. Place the duck on a rack in a roasting tin, cover with foil and place in the oven. Turn down the heat to 180C after 20 minutes and cook for a further 1.5 to 2 hours. It may be necessary to pour off some fat half way through cooking. Remove the foil for the last 15 minutes of cooking to brown the skin. Cooking times will vary depending on your oven, ensure the meat is cooked through before serving.

Heat the oven to 180C. Remove the fat from inside the goose and prick the skin all over with a sharp knife. Stuff the goose (optional) and rub all over with oil and season generously. Place the goose on a rack in a large roasting tin and tightly cover with foil. Cook for 2 – 2.5 hours. It may be necessary to pour off the fat half way through cooking. Remove the foil and cook for an additional 20 minutes to brown the skin. Cooking times will vary depending on your oven, ensure the meat is cooked through before serving.

Place the leg of lamb on a roasting tray. Rub the meat with a little olive oil or butter, garlic and rosemary as desired. Place in a preheated oven at 180°C and roast for 80-90 minutes or until cooked to your liking. The lamb should be pink in the middle, tender and juicy. Use the juices in the tray to make a delicious gravy. For cooking on the BBQ, ask our butcher to bone and butterfly the lamb, marinate it in a marinade of your choice and cook on a high heat for 20-30 minutes.

Can be used to stuff turkey, chicken, duck, etc.

Alternatively place in an ovenproof dish, cover with foil and roast at 180C for 20 minutes, remove the foil if you prefer your stuffing crispy.

Remove the film and place the potato gratin in a preheated oven. Cook at 180c for 30-35 minutes. Ensure the potato is piping hot throughout before serving, it should be golden and bubbling on the top.