Sunday Roast

For many families, Sunday lunch has long been the centre of the week, a time to gather and share something prepared with care. For over 35 years we have worked with a trusted network of family farms, rearing native breeds on pasture and...

For many families, Sunday lunch has long been the centre of the week, a time to gather and share something prepared with care. For over 35 years we have worked with a trusted network of family farms, rearing native breeds on pasture and in harmony with nature. It is this patient approach to farming that gives our meat its depth of flavour and integrity. Discover our selection of roasting joints, chosen for provenance, character and the simple pleasure of gathering together.

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AllTable CentrepiecesBeef Roasting JointsChicken RoastsPork RoastingLamb Roasting
Sunday Roast
16 of 16 products
  • Slow Grown Whole Chicken

    Slow Grown Whole Chicken

    Slow Grown Whole Chicken

    From £13.00
    From £13.00
  • 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

    Pigs In Blankets

    £7.00
    £7.00
  • 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 Rack of Lamb

    Grass Fed Rack of Lamb

    Grass Fed Rack of Lamb

    £14.40
    £14.40
  • Boneless Leg of Lamb

    Boneless Leg of Lamb

    Sold out

    Boneless Leg of Lamb

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

    Grass Fed Lamb Shoulder Boneless

    Grass Fed Lamb Shoulder Boneless

    From £25.00
    From £25.00
  • 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
  • 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

A Generous Season

A Generous Season

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The Art of Slowing Down

The Art of Slowing Down

October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.

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How We Farm Our Christmas Turkeys

How We Farm Our Christmas Turkeys

A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.

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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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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

Are the meats in the Sunday Roast collection truly grass fed and pasture raised?
Yes, every joint in our Sunday Roast collection comes from animals that have been 100% grass fed and pasture raised on trusted family farms in the South West, ensuring natural diets and sustainable farming practices that enhance flavour and integrity.
Which joint should I choose for my first proper Sunday roast?
A slow grown whole chicken is the forgiving place to start, and the one most likely to convert a household. For beef, topside is the classic carving joint; for something richer, lamb shoulder looks after itself in a low oven.
What is the difference between topside and silverside?
Neighbouring cuts from the round, but topside is the more tender roasting joint, best served pink. Silverside works harder in life, so it suits slower roasting or the traditional boiled-and-glazed treatment.
How do I get crisp roast potatoes to go with it?
Fat and fury: parboil, rough up the edges, and roast in smoking-hot fat, ideally the beef dripping or goose fat saved from a previous roast. One joint's fat becomes the next Sunday's potatoes; that is the old economy of the roast.
How long should the joint rest?
Longer than feels comfortable: 20 to 30 minutes for a big joint, loosely covered. Resting lets the juices settle back through the meat, and it frees the oven for the potatoes to finish at full temperature.
Can I do a Sunday roast for just two people?
Easily. A rack of lamb, a small topside or turkey breast joint roasts quickly and carves for two with sandwiches to spare. The whole chicken remains the best value: one roast, then soup and sandwiches from the rest.
What do I do with the leftovers?
Monday's dinner, if you plan it: cold cuts with jacket potatoes, roast meat sandwiches, a quick hash, and always stock from the bones. A good joint should feed you twice; that is half its economy.