We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to someone special
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Boned and rolled turkey breast
£30.40 – £76.00
If you are catering for smaller numbers, or are short on oven spaces, the boned and rolled turkey crown is the perfect solution.
With the turkey crown, you will still benefit from an impressive centrepiece, and delicious flavour of turkey. We remove the bone from the turkey and then roll into an impressive looking roll. We then add streaky bacon to help retain the moisture during cooking, and add another layer of flavour to the bird when cooking. Once cooked, the bacon crisps and goes an impressive golden colour making this a true centrepiece.
The removal of the bone makes this an easy joint to carve on Christmas Day, and for any sandwiches after.
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Nationwide Deliveries (those more than 10 miles from our Bromyard shop) will be dispatched week commencing Monday 19th December.
Local Deliveries (those within 10 miles of our Bromyard shop) will delivered, by Legges, week commencing Monday 19th December.
If your Christmas Order does not contain any Fresh Meat, then we may dispatch your order before the dates noted above.
Remove from the fridge and bring to room temperature.
Pre-heat your oven to 220°C.
Rub butter over the meat and the season well all over with sea salt and freshly ground pepper.
Place the turkey crown into a roasting tin, skin side up.
In the bottom of the tin add a sliced large onion, carrot and a stick of celery. Cover the vegetables with water or even better some chicken stock – the resulting liquor at the end of the roasting will make for some very tasty gravy.
Cover the turkey crown and tin completely with foil and seal well around the edges. Place into the oven and roast it for 20 minutes.
Lower the oven temperature to 200°C and continue to cook the joint for the remainder of the cooking time. Remove the foil for the last 15-20 minutes to brown the skin.
You can check that the turkey joint is cooked by pushing a skewer into the centre of the meat. If the juices run clear it’s cooked. If there are still any traces of pink, return it to the oven for a further 10-15 minutes.
Allow the meat to rest for at least 20 minutes before serving – cover loosely with foil to keep the joint warm whilst resting.
