The Roast Revolution: Choosing the Right Joint for Every Occasion

Topside:

Lean, easy to slice, and great for traditional roasts. Perfect for families who want flavour without too much fat.

Silverside:

Another leaner option, great value and ideal for pot roasting. Best slow-cooked with a bit of stock or wine to keep it moist.

Ribeye Roast:

A showstopper. Richly marbled and incredibly tender, this is your go-to for something special. Leave the bone in for drama — and flavour.

 

🐖 Pork: For the Crackling Lovers

Shoulder (Bone-In or Rolled):

Our pick for slow-roasting. With the right seasoning and a low oven temp, you’ll get meat that falls apart and crackling that snaps.

Pork Loin:

Perfect for quicker roasts. This cut gives you the neatest slices and excellent crackling when dried overnight in the fridge before roasting.

 

🐑  Lamb: Rich and Comforting

Leg of Lamb:

The classic. Great for Easter or Sunday dinners, especially studded with garlic and rosemary. Go bone-in for flavour, boneless for easy carving.

Lamb Shoulder:

Best slow-cooked until pull-apart tender. Think Sunday stew vibes with roasted root veg and crusty bread.

 

🐓 Chicken: Everyday Hero

A simple whole bird, when roasted right, is unbeatable. We recommend stuffing the cavity with lemon, thyme, and garlic for moisture and aroma. And don’t forget — a high-quality chicken makes all the difference.

 

🔪 Top Tips from the Butcher’s Block

 

  • Resting time: Always let your meat rest for at least 15 minutes post-roast. It keeps the juices where they belong.

  • Carving: Use a sharp knife and slice against the grain for maximum tenderness.

  • Extras: Save your bones for stock — flavour shouldn’t go to waste.

Need help choosing the right joint for your next roast? Pop in or give us a ring — we’re always happy to chat meat.

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