Roasting Joints

About

Roasting brings together some of the most rewarding cuts in the butcher’s shop, from topside, top rump and rolled sirloin to pork belly, lamb saddle, haunch of venison and whole chicken. Whether it’s Sunday lunch or a smaller midweek roast, there’s something to suit the occasion. The cut determines how it wants to be cooked. Topside and top rump give neat, lean slices, whilst rump and rolled sirloin bring more richness. Rolled brisket, pork belly and half shoulder of lamb want more time and gentler heat. Lean venison benefits from careful cooking, and a whole chicken makes a generous roast for sharing. Our butchers prepare each joint in the way that suits it best, including boned and rolled joints that are straightforward to cook and carve. Everything is butchered to order and Always Fresh, Never Frozen®. For a more specific selection, browse our Beef Roasting Joints , Lamb Roasting Joints and Pork Roasting Joints collections. For a broader choice of cuts, see our Venison and Chicken collections.