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New Year’s Feasts

Look forward to the year to come with family & friends over a classic roast on New Year’s Day.

Beef, lamb, pork – choose your cut & size required using our order form & our skilled butchers will prepare your joint for roasting, ready for collection on your chosen date.

Our butchery manager Shaun, shares his advice for tender, flavoursome roasts:

Beef

Lovingly reared on the Holdcroft family farm in Audley, and hung for a minimum of 21 days. Choose a topside, ideal for feeding a crowd; a naturally tender joint which is full of flavour.

Rub cracked black pepper & sea salt into the beef, before placing onto a roasting tray with a splash of water. Roast at 170c for 20 minutes per lb (450g) of meat – plus an additional 20 minutes.

Resting the beef, loosely covered with foil, for 15-30 minutes after cooking will make for tender & juicy meat as the juices reabsorb evenly. Carve at the table for a showstopper of a centrepiece.

Lamb

Produced by the Massey family of Macclesfield. A bone in leg of lamb is an impressive focal point for a celebratory roast & is full of flavour

For a tender joint of meat, be sure to take your lamb leg out of the fridge an hour before cooking to allow the meat to come up to room temperature before roasting. In a pestle & mortar mix garlic cloves, rosemary, lemon zest, salt & black pepper with olive oil & rub into the meat.

Roast at 170c for 20 minutes per lb (450g) of meat – plus an additional 20 minutes. Again, rest your joint for 15-30 minutes for a tender, succulent roast.

 

Pork

Our free-range joints of pork, from Packington of Burton upon Trent, are prepared with the rinds removed to help you create crispy crackling.

Before roasting, combine fresh rosemary, garlic cloves, fennel seeds & olive oil in a pestle & mortar & rub into the joint for added flavour. Rub extra sea salt & cracked black pepper into the rind. Roast your pork loin at 170c for 20 minutes per lb (450g) of meat – plus an additional 20 minutes.

The secret to crispy crackling – once the meat is cooked, lift the rind from the joint & whilst resting return just the rind to the oven. Turn up the heat & roast for a further 15-20 minutes for the ultimate pork crackling.

Our farm shop has all the trimmings – with ready to cook sides, condiments & a tipple too. For a truly special roast, choose Cheerbrook.

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