Traditionally Lamb is the most popular choice for most people at Easter but of course anything goes.
Many people opt for poultry, with chicken and duck being favourites but even turkey sells well too (if you haven’t had enough of it over Christmas that is!).
Interestingly Rabbit doesn’t get a look in for the Easter table. It isn’t the season for it to be honest, but lets face it nobody fancies munching on the Easter Bunny!
Shoulder of Lamb ~ Slow roasting this is by far the best. You will get the tenderised of meat, which will flake right off the bone.
Leg of Lamb ~ This is a very traditional roasting joint, cooked slow or quick it will taste simply delicious.
Rack of Lamb/Crown of Lamb ~ This is a show-stopping piece of meat, coming from the loin. Easy to roast at a medium temperature.
Locally sourced, mainly from Harlton Farms, just round the corner, we use a variety of British breeds. These include;
Aberdeen Angus, Hereford, Belted Galloway, Lincoln Red and the local Red Poll.
Prime-aged beef is always popular whatever the time of year. There really is nothing better than a piece of fore-rib of beef or rolled sirloin for your table centre-piece.
43 High Street
Telephone 01223 843292