Want something other than Turkey? Here are a few alternatives; our delicious Free Range Beef, Lamb or Pork joints.
Getting the timing right!
BEEF | Roast Silverside | Temp 180ºC, 350ºF, gas mark 4 – 5 | Timing – rare 15 – 20 mins per 450g plus 20 mins, medium 21 – 25 mins per 450g plus 20 mins, well done 26 – 30 mins per 450g plus 30 – 40 mins.
LAMB | Rolled Shoulder of Lamb | Temp 180ºC, 350ºF, gas mark 4-5 | Timing – pink/medium 30 mins per 450g plus 30 mins, well done 35 mins per 450g plus 30 mins.
PORK | Loin | Temp 180ºC, 350ºF, gas mark 4-5 | Timing – 35 mins per 450g plus 35 mins.
Roast Silverside of Beef
Prep – 20 mins, Cook 2.5 hrs approx, Serves 6
Ingredients – 2kg boned and rolled Farmer’s Choice Beef silverside, 1 tbsp beef dripping or butter, 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven), 4 heads garlic (halved), a few sprigs of thyme.
Preheat the oven to 220°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 15 minutes to brown. Reduce the oven temperature to 180°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 1.5 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.
Remove the meat to a warm serving dish to rest with the onions and garlic, cover well and keep it warm. Slice the beef and serve.
Roast Loin of Pork
Prep – 10 mins, Cook 2 hrs 15 mins approx, Serves 6-8
Ingredients – 2.4 kg loin of Farmer’s Choice Pork, and the skin deeply scored, 2 or 3 tsp salt, 6 small apples left whole with the core removed, finely grated rind and juice of 1 lemon, 2 tsp soft brown sugar, 6 sprigs of rosemary, 500 g new potatoes
Preheat the oven to 210ºC/ 190ºC fan/ gas 7. Rub the salt all over the skin and deep in between the score lines, so that it will work with the fat to make crackling. Place the joint in a roasting tin leaving space to add the apples and potatoes later. Put the meat in the hot oven and cook for about 20 to 30 minutes to form the crackling.
With a sharp knife score a fine line around the waist of the apples so that they won’t burst in the oven. Mix the lemon rind and sugar together and divide this between the apple cavities, Pop a rosemary sprig into each apple. Set aside with the lemon juice until ready to use.
Reduce the oven temperature to 180ºC/ fan 160ºC/ gas 4 and continue cooking for a further 45 minutes.
Resisting the temptation to baste the meat, spoon off and discard any excess fat from the pan before arranging the apples and new potatoes around the meat. Spoon a little lemon juice into each apple. Return the roasting tin to the oven and cook for a further 45 minutes until the pork is thoroughly cooked, the potatoes tender and the apples are soft and sticky. If at this stage the crackling is not done to your liking, cut the whole of the rind away from the meat, cut it into strips with kitchen scissors and place them on a baking sheet and return to the oven at 200ºC/ 180ºC fan/ gas 4 for about 15 minutes, keeping the meat, potatoes and apples warm meanwhile.)
Serve with your favourite green vegetable or some leafy green salad.
Rolled Shoulder of Lamb
Prep – 20 mins, Cook 1 hr 40 mins approx, Serves 6-8
Ingredients – 60ml/4tbsp pine nuts, 50g/2oz fresh basil , 2 cloves garlic, peeled and chopped, 75g/3oz pitted green olives, salt and freshly ground black pepper, 1 boned shoulder of Farmer’s Choice Lamb weighing 1.3kg/3lb, 500g/1lb potatoes, 2 red peppers, deseeded and cut into chunks, 2 red onions cut into wedges.
Preheat the oven to 220ºC/Fan 200ºC/425ºF/Gas Mark 7. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste. Season with salt and plenty of ground black pepper. Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.
Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180ºC/Fan 180ºC/350ºF/Gas Mark 4 and roast for 40 mins.
Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 mins. Transfer the meat to a board and leave to rest for 10 mins, covered with foil. Keep the vegetables warm in a serving dish.
To serve, thickly slice the lamb and serve with the roasted vegetables.