Top 4 Easter Sunday lunch joints

Daylight hours are drawing out, daffodils are adding a splash of sunshine, and if you’ve recently enjoyed a woodland walk, a strong scent of wild garlic greets you: hello springtime!

The season of spring also brings with it many days of celebration, including Easter. And with Sunday 5th April around the corner, you may be organising a get-together with family and/or friends over a roast with all the trimmings.

If you’re searching for a quality Herefordshire joint to take centre stage at your Easter Sunday lunch or supper table, we asked our Bromyard Butchery Team for their top four roasting recommendations to help you make that all-important decision… 

1. Leg of lamb – “An Easter Sunday classic!” 

Traditional and scrummy you cannot beat a leg of lamb.

Left on the bone for maximum flavour during cooking, you can choose either half a leg or a whole leg. However, we don’t know about you, but we think it’s lovely to find a slightly larger leg that’ll treat you to extra slices for leftover lamb sandwiches!

Have you tried Stokes’ sweet garden mint sauce as an accompaniment? 

2. Topside of beef – “A favourite with everyone!” 

You can always rely on trusty topside to broaden your guests’ smiles.

Tasty, tender, and textured, this cut is a crowd-pleaser all year round and well-deserving of a place on your family and friends’ plates.

If you’d like to give your joint a slightly fruity twist, why not try Simply Beef & Lamb’s recipe for Roast Topside with a Marmalade Glaze? 

3.  Rack of lamb – “If you’re feeling fancy!”

For the ultimate Sunday lunch or supper wow factor, look no further than a rack of lamb.

Elegant and bursting with deep, succulent deliciousness, it’s also quick to cook, so you can focus on spending quality time with your loved ones while knowing a scrumptious surprise is in store.

This delicious garlic and rosemary seasoning from BBC Good Food will allow your rack of lamb to do the talking at your table.

4.  Rib of beef – “Something a little bit special…”

Whether you’re celebrating or just because, a rib of beef will raise the bar of any roast.

We promise that if you give this unique joint your undivided attention while cooking, it’ll reward you with an unrivalled, melt-in-the-mouth flavour that’s truly unforgettable.

As asparagus is in season, a handful of fresh spears would complement your beef brilliantly, and like your rib, we all know asparagus doesn’t take very long to cook as Great British Chefs detail here.

What a cracking lineup!

If you’re still a little undecided, please pop into our Bromyard shop or call us on 01885 482417 to speak with our experienced team of Butchers. They can advise you on a joint that’ll meet your specific requirements, offer guidance on how best to cook it and tell you exactly where it was reared – on a farm just a stone’s throw away!