Easter

Easter Sunday is a time to gather, celebrate spring and share a meal prepared with care. For over 35 years, we’ve worked with trusted British family farms, rearing native breeds on pasture and in harmony with nature, a patient approach ...

Easter Sunday is a time to gather, celebrate spring and share a meal prepared with care. For over 35 years, we’ve worked with trusted British family farms, rearing native breeds on pasture and in harmony with nature, a patient approach that gives our meat its depth of flavour and integrity. Our Easter Collection features carefully chosen roasting joints, from grass-fed lamb to heritage beef and free-range pork, selected for provenance, character and the simple pleasure of bringing everyone to the table. Discover ethically sourced British meat for a truly memorable Easter roast.

Easter
18 of 18 products
  • Grass Fed Lamb Shoulder On The Bone

    Grass Fed Lamb Shoulder On The Bone

    Grass Fed Lamb Shoulder On The Bone

    From £18.00
    From £18.00
  • Grass Fed Leg of Lamb On The Bone Whole

    Grass Fed Leg of Lamb On The Bone Whole

    Grass Fed Leg of Lamb On The Bone Whole

    From £36.00
    From £36.00
  • Boneless Leg of Lamb

    Boneless Leg of Lamb

    Boneless Leg of Lamb

    From £31.00
    From £31.00
  • Grass Fed Lamb Shoulder Boneless

    Grass Fed Lamb Shoulder Boneless

    Grass Fed Lamb Shoulder Boneless

    From £25.00
    From £25.00
  • Grass Fed Lamb Saddle Fillet

    Grass Fed Lamb Saddle Fillet

    Grass Fed Lamb Saddle Fillet

    £28.00
    £28.00
  • Grass Fed Rack of Lamb

    Grass Fed Rack of Lamb

    Grass Fed Rack of Lamb

    £14.40
    £14.40
  • Grass Fed Lamb Loin

    Grass Fed Lamb Loin

    Grass Fed Lamb Loin

    £19.50
    £19.50
  • Slow Grown Whole Chicken

    Slow Grown Whole Chicken

    Slow Grown Whole Chicken

    From £17.00
    From £17.00
  • Beef topside joint, 100% grass fed native breed British beef

    Grass Fed Beef Topside

    Grass Fed Beef Topside

    From £22.50
    From £22.50
  • Beef silverside joint, 100% grass fed native breed British beef

    Grass Fed Beef Silverside

    Grass Fed Beef Silverside

    From £19.50
    From £19.50
  • Rib of beef on the bone, 100% grass fed native breed British beef

    Grass Fed Beef Rib on Bone

    Grass Fed Beef Rib on Bone

    From £77.40
    From £77.40
  • Grass Fed Rolled Beef Brisket

    Grass Fed Rolled Beef Brisket

    Grass Fed Rolled Beef Brisket

    From £18.75
    From £18.75
  • Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    From £15.00
    From £15.00
  • Native Breed Pork Loin

    Native Breed Pork Loin

    Native Breed Pork Loin

    From £20.00
    From £20.00
  • Pigs In Blankets

    Pigs In Blankets

    Sold out

    Pigs In Blankets

    £7.00
    £7.00
    Sold out
  • Properly Free Range Bronze Turkey Breast

    Properly Free Range Bronze Turkey Breast

    Properly Free Range Bronze Turkey Breast

    From £31.00
    From £31.00
  • FieldGoods, Peas, Leeks & Lardons

    FieldGoods, Peas, Leeks & Lardons

    FieldGoods, Peas, Leeks & Lardons

    £6.00
    £6.00
  • Properly Free Range Bronze Turkey Leg

    Properly Free Range Bronze Turkey Leg

    Properly Free Range Bronze Turkey Leg

    From £12.80
    From £12.80

Recipes & Stories

Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

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What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

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The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

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Why We Started Again

Why We Started Again

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The Farming Year Begins at Spring: What the Equinox Means for British Food

The Farming Year Begins at Spring: What the Equinox Means for British Food

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Why Easter Lamb Isn't in Season - And What to Eat Instead

Why Easter Lamb Isn't in Season - And What to Eat Instead

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A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

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Preserved Tomatoes

Preserved Tomatoes

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Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

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Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

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Frequently Asked Questions

Why is lamb the traditional Easter meat?
Easter falls as the first spring lambs of the year come to the table, and the pairing stuck across centuries of British cooking. Our grass fed lamb comes from native breeds raised on pasture with the seasons, which is the point of eating it now.
Which lamb joint should I roast for Easter?
Leg, on the bone or boneless, for classic pink slices and clean carving. Shoulder for a slower, richer roast that pulls apart. A rack for a smaller table, and saddle fillet or loin when you want elegance over abundance.
Bone-in or boneless leg of lamb?
The bone carries flavour and helps the joint cook evenly, and it leaves you a stock bone; boneless carves more simply and stuffs beautifully. There is no wrong answer, only a choice between tradition and convenience.
How do I roast a leg of lamb for Easter lunch?
Hot start, then moderate: roast until the centre reads rare to medium, and rest it a good 20 minutes. Garlic, rosemary and anchovy pushed into slits in the meat remains the finest thing you can do to a leg of lamb.
What if some of my guests do not eat lamb?
The collection carries alternatives that share the occasion: a slow grown whole chicken, native breed pork loin with crackling, or a Bronze turkey breast joint. All roast alongside a leg of lamb without argument.
When should I order my Easter joint?
A week or more ahead is wise, then choose the delivery date that suits your plans at checkout. Meat arrives frozen at its peak, so an early delivery simply waits in the freezer until Good Friday.