Traditional Beef Hamper

£120.00 – £137.00

Our Traditional Christmas Beef Hamper includes:

A two Bone Rib of Beef (choose from on the bone or boned & rolled) – free range and locally produced
**Please note that the number of bones provided may vary depending on the overall weight of the rib**
10 Rashers of Dry Cured Back Bacon
10 Traditional Pork Sausages – handmade by our butchers
1/4 Gammon OR 1/4 Cooked Ham (approx 1.5kg) – made specially by Moons Green of Wittersham
20 Pigs in Blankets – handmade by our butchers
1lb Sausage Meat – handmade by our butchers
Stuffing Mix
Goose Fat
Beef Gravy
Horseradish
All beautifully presented in a wicker tray & a John Howe box

SKU: N/A Categories: Christmas Meat Hampers, Featured

Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.