Our Four Best Roasting Joints for Easter Sunday

EasterWith Easter fast approaching, most people are planning their traditional Easter Sunday roast. The problem is there are so many joints of meat to choose from these days, it’s hard to know which ones will provide the most succulent, tasty meat that’s the best value for money. Whether it’s a big Easter lunch with family and friends or a quiet dinner for two, we’ve found the best options, so you don’t have to.

Easter Roast Lamb

Make traditional Spring lamb the centrepiece of your celebratory lunch. This simple and succulent roast leg of lamb recipe from the BBC Good Food Guide is studded with rosemary and garlic for a real flavour boost. If you have time, stud the lamb a day in advance to allow the herbs to really permeate the meat.

We recommend our whole leg of lamb, locally sourced from the Gower and surrounding area.  The lambs are hand-picked by us from farms we have long established relationships with. At Hugh Phillips we “Welsh Dress” our Legs of Lamb to provide a joint which will self-baste whilst roasting. Served on the bone for extra flavour this is a perfect choice for your Easter Sunday Roast.

Easy Easter Roast Pork

Sweet, juicy pork is a delicious addition to the Easter dinner table. To ensure a flavourful dish make sure the pork is lean and healthy. For an easy Easter pork roast, we love this simple pork recipe from better recipes, using a pork loin, pork tenderloin, or a stuffed pork roast.

Our boneless fillet of pork is a prime, easy carving, lean joint suitable for the smaller family Easter celebration. Having just the right amount of fat covering to ensure a succulent and tender joint with mouth-watering crispy crackling.

Roast Rib of Easter Beef

Though not traditionally associated with Easter, many families prefer to stick to the good old trusted beef joint for their Easter Sunday Dinner.  For something a bit different, try this roast rib of beef with Salsa Verde, as featured in the Standard newspaper.  We recommend this cut as a rib of beef on the bone really does look impressive on the table, and carving is not a problem if you cut the meat from the bone before slicing.

Our very own rib of beef is a prestigious cut from the Fore Quarter of our grass-fed Welsh Beef. With a good covering of natural fat and marbling throughout makes for a very tender roast. From a single rib to a full set you won’t be disappointed. Slow cooked on the bone for extra flavour it is “melt in the mouth” and makes for a very good table centrepiece for your Easter Roast.

Roast Easter Chicken with Trimmings

This Jamie Oliver recipe for Easter Roast chicken with trimming is also a great showstopper dish. For a healthy option, swap classic roast potatoes for roasted vegetable chips which taste just as delicious. If you prefer turkey to chicken, you can simply swap your poultry choice to suit.

For this recipe, buy one of our Farm assured chickens which are prepared by our qualified butchers to the highest standards with no giblets and ready for the oven.  A perfect choice for an Easter Sunday Roast, we guarantee no added water just a welfare assured whole chicken.

Hugh Phillips Gower Butcher

Whichever Easter Sunday joint is your family favourite, you can choose quality meat from our butcher’s stall in Swansea Market or you can order online from the comfort of your own home.

If you still haven’t made up your mind, or if your family likes a bit of variety during the holiday season, why not order one of our Month of Sunday’s meat boxes.  These tick all the boxes when it comes to choice and you can then let the family decide which they want for their Easter dinner.

You can then freeze the other joints for future family roasting treats following these guidelines.

 

 

 

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