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Sunday Roasts

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Sunday Roasts

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  • Whole Shoulder of Yorkshire Lamb

    Whole Shoulder of Yorkshire Lamb

    The shoulder of Yorkshire Lamb is a wonderful joint to slowly roast and savour.

    Lambs are farmed on hillsides across Yorkshire. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack Weight ranges from 2.2-2.8kg to feed 6 – 8 people.

    Our Recommended Cooking Instructions:
    • Allow shoulder of Yorkshire Lamb to come up to room temperature.
    • Add some knife scores and rub over some olive oil. Next rub in some salt.
    • Pre Heat oven to 220c
    • Place fat side up in an open roasting tin and place in the middle of the oven for 10 minutes.
    • Turn down the temperature in the oven to 165c
    • Take the shoulder out and pour in some chicken or lamb stock, add some garlic,  now cover with foil
    • Cook for 4 hours or until the meat pulls away from the bone easily.
    • Allow to rest under foil for 20mins.
    • Pull away the meat from the bones and add some of the cooking juices.
    • Serve with sides of your choosing.

    Try next… Super Seasonal Nidd Sausage 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £36.00 Add to cart
  • Salt Aged Two Rib of Beef

    Salt Aged Two Rib of Beef

    A Show-Stopping Salt Aged Two Rib of Beef.

    From Sunday lunch to hosting a Dinner Party this will make a truly magnificent center piece. This beautiful piece of Grass Fed, Yorkshire reared Beef has been Himalayan Salt Aged for 5-6 weeks. This Beef will therefore have unbeatable taste and tenderness with a super depth of flavour and incredibly ‘buttery’ fat.

    This Rib has been very carefully removed from the chine and plate bone. It has then been tied back in place for roasting. For ease of carving, simply snip the strings and lift the entire piece away without having to contend with the bone.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Feeds approx. 4 – 6 people

    Pack Weight to range between 3-4kg.

    Our recommended cooking instructions:
    • Firstly, bring your Rib to room temperature
    • Meanwhile, pre heat your oven to 220c
    • Seal the rib in a red hot pan on all sides.
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 180C after the first 15mins
    • Rest for at least 20mins and enjoy.
    • Most importantly, enjoy

    Try next… a large sharing steak inspired by the famous Bistecca alla Fiorentina

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Elizabeth

    Flavoursome & melt in the mouth tender. Even the broth we made from the bones was excellent

    £60.00 Add to cart
  • Sirloin Joint

    Signature Sirloin Joint

    Yorkshire’s Finest Signature Sirloin Joint comes from the loin of the animal.

    The Sirloin joint is great if divided and cooked like a steak but equally as good if roasted whole. In the chef world, this is called a striploin as it has had the bone removed. In doing so this table pleaser, is a joy to carve and serve when roasted whole.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs.

    Pack weight to range between 2.5-2.8kg

    Our recommended cooking instructions:
    • Remove and pat down the joint from the fridge 60 minutes pre-cooking to get to room temperature.
    • Warm up your Oven to 200
    • Generously season the joint with salt and black pepper.
    • Add some beef dripping to a heavy-based oven tray/pan and get smoking hot.
    • Sear the joint fat side first and then turn and do the other side. Once browned place into your oven
    • Carve & enjoy.

    Try next… Like roasting joints then try our Rolled Rudding Rib of Beef

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Annette E

    Always fantastic quality

    £80.00 Add to cart
  • Fore Rib of Beef

    Salt Aged Full Fore Rib of Beef

    Salt Aged Full Fore Rib of Beef is a Show-Stopping Roasting Joint. From Sunday lunch to hosting a Dinner Party this will make a truly magnificent centerpiece. This beautiful piece of Grass Fed, Yorkshire reared Beef has been Himalayan Salt Aged for 5-6 weeks.  This Beef will therefore have unbeatable taste and tenderness with a super depth of flavour and incredibly ‘buttery’ fat.

    This Rib has been very carefully removed from the chine and plate bone. It has then been tied back in place for roasting. For ease of carving, simply snip the strings and lift the entire piece away without having to contend with the bone.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Feeds approx. 10-12 people

    Pack Weight to range between 6.5-7.5kg.

    Our Recommended Cooking Instructions:

    • Firstly, bring your Salt Aged Full Fore Rib of Beef to room temperature
    • Meanwhile, pre heat your oven to 220c
    • Seal the rib in a red hot pan on all sides.
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 180C after the first 15mins
    • Rest for at least 30mins and enjoy.
    • Most importantly, enjoy

    Try next… Enjoy large roasting joints, try our woodland porchetta.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £120.00 Add to cart
  • Picanha Joint

    45 Day Salt Aged Picanha Joint

    This very special Picanha Joint is a delicious treat, usually seen on barbecues across South America.

    Traditionally known as the Rump Cap, we have aged the joint in our Himalayan salt chamber for over 45 days. Post ageing, our skilled butchers have de-boned, rolled and tied these joints, making them easy to carve and serve.

    The rump roast can either be roasted, or reverse-seared before being finished on the barbecue. Any leftovers make some of the best beef sandwiches going!

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Average weight 2.5kg – 3kg

    Our recommended cooking instructions:
    • Firstly, bring your joint to room temperature
    • Season liberally with salt and pepper
    • Meanwhile, pre heat your oven to 220c
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 160C after the first 15mins
    • Rest for at least 30mins and enjoy.
    • Most importantly, enjoy

    Try next… love a barbecue, try our Lamb Arrosticini 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £63.00 Add to cart
  • Leg of Yorkshire Lamb

    Leg of Yorkshire Lamb is a fantastic bone-In and carvery cut joint.

    We dry-age these for 7-10 days developing wonderful flavour and texture.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack Weight ranges from 2.4-3kg to feed 6 – 8 people.

    George Howards Recommended Cooking Instructions:
    • Allow Leg of Yorkshire Lamb to come up to room temperature.
    • Add some knife scores and rub over some olive oil. Next rub in some salt.
    • Preheat your oven to 240c
    • Place fat side up in an open roasting tin
    • Place in the oven for 10 minutes and give it a hot blast.
    • Turn down the oven to 170c, add 1/2 pint of lamb/chicken stock and some garlic cloves & some Rosemary on the top and cover in foil.
    • Cook for 30 mins per 500g
    • Allow to rest under foil for 30mins.
    • Carve and serve with sides of your liking.

    Try next… Super Seasonal Nidd Sausage 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

    £45.00 Add to cart
  • Woodland Porchetta 3kg

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    The Pork come from our woodland pigs. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling

    The weight range is 2.8 – 3.4 kg

    Our Recommended Cooking Instructions:
    • Firstly bring the Porchetta to room temperature
    • Season the scored skin with plenty of salt.
    • Meanwhile, Heat up your oven to 160c.
    • Place the Porchetta on a trivet of vegetables
    • Roast for 3 hours. If you see any burning cover in foil/
    • Take off the foil and turn up the oven again to 220c and give a final blast for 15 minutes making sure the cracking is amazing.
    • Rest for 30 minutes
    • Serve and enjoy.

    Try next… If you want to try more food from this famed region of Italy why not try our Lamb Arrosticini

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £50.00 Add to cart
  • Small Leg of Lamb

    Small Leg of Lamb (1.5kg)

    Yorkshire’s Finest Small Leg of Lamb is a super carving joint that we have carefully prepared for you to enjoy. Our butchers have expertly ‘tunnel boned’ and rolled this joint enabling perfect slices of delicious lamb every time.

    Quite a lot leaner than the shoulder, as a result, the Small Leg of Lamb has a higher content of delicious meat and can be cooked a little bit quicker than the shoulder.

    Most importantly we only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    (Pack weight to range between 1.5kg-1.6kg)

    Our Recommended Cooking Instructions:
    • Bring the leg to room temperature and cut shallow slashes across the lamb’s outer fat.
    • Meanwhile finely crush some Garlic, Rosemary and mix with Salt, Black Pepper, Lemon Juice and Dijon Mustard
    • Rub the mix over the lamb
    • Place in a preheated oven (150c) for approx 1 hour or internal temp of 58c
    • Rest for 15 minutes

    Try next… If you need a larger join, try our large Leg of Yorkshire Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – David B

    Great quality and an excellent service

    £23.00 Add to cart
  • Lamb Shoulder, Boned and Rolled (1kg)

    Lamb Shoulder is a truly delicious cut especially if braised gently and slowly.

    This Lamb Shoulder, Boned and Rolled, has a perfect ratio of delicious meat to flavoursome fat which naturally keeps the entire lamb shoulder joint moisst during cooking.

    Pack weight to range between 900g – 1kg

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is famed across the UK due to our landscape providing lush grasslands and hillsides perfect for sheep. We work with various farmers to produce Lamb that graces many of the finest restaurants currently.

    Our Recommended Cooking Instructions:
    • Bring the Shoulder to room temperature and cut shallow slashes across the lamb outer fat.
    • Finely chop some garlic and rosemary and mix with some red wine vinegar, then rub into the joint with some salt and black pepper.
    • Cover the Joint tightly with foil
    • Place in a preheated oven (140c) for 3 hours
    • After 3 hours, take off the foil and turn up the temperature to 185c for 30 minutes or until browned
    • Rest for 30 minutes

    Try next… For another show-stopping piece of meat, try our beautiful leg of lamb.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £14.00 Add to cart
  • Rolled Rib Eye Joint

    Rolled Rudding Rib of Beef

    Rolled Rudding Rib of Beef is a historic Yorkshire term for a Rolled Rib Eye Joint.

    This is the prized prime rib-eye muscle taken from the fore rib of beef, carefully seamed out and then rolled and tied back in its original fat. When roasted the natural outer fat continuously self-bastes during cooking to give the most mouth-watering roasting joint.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. We use both native and continental breeds that enable us to meet the demands of our chefs for both high-fat content beef and leaner options. We also farm our own cattle here at Waterford Farm. Grass-fed, slow grown is the only way we know.

    Pack weight to range between 2.5kg-2.8kg – Perfect for around 6-8 people.

    Our Recommended Cooking Instructions:
    • Bring your Rolled Rudding joint to room temperature
    • Preheat your oven to 200c
    • Roughly chop some onion, carrot and celery to make a trivet
    • Place your vegetable trivet into a large, heavy-based roasting tray
    • Season the joint with good quality fine sea salt
    • Place the beef fat side up onto the trivet which should line the base of the tray
    • Place in the centre of the oven and roast for 20 minutes, reducing the temperature to 170C. Roast for 30 minutes per 1kg. If you have a meat probe, make sure the internal temperature is 55c for a medium-rare roast – this will rise to 58c
    • Rest for around 30 minutes before carving
    • In the meantime make the gravy using the vegetables and cooking juices left in the roasting tray

    Try next… If you enjoy rib eye try our impressive Tomahawk steak 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £75.00 Add to cart
  • Small Woodland Porchetta

    Small Woodland Porchetta 1.5 kg

    Our Small Porchetta is a 1.5 kg version, making it perfect for a family of 4 with some vital leftovers.

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    The Pork comes from our woodland pigs. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling

    The weight range is 1.3 – 1.7 kg (Pictured is our 3kg Version)

    Our Recommended Cooking Instructions:
    • Firstly bring the Porchetta to room temperature
    • Season the scored skin with plenty of salt.
    • Meanwhile, Heat up your oven to 160c.
    • Place the Porchetta on a trivet of vegetables
    • Roast for 2 hours. If you see any burning cover in foil/
    • Turn up the oven to 220c and give a final blast for 15 minutes making sure the cracking is amazing.
    • Rest for 30 minutes
    • Serve and enjoy.

    Try next… If you want to try more food from this famed region of Italy why not try our Lamb Arrosticini

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

    £25.00 Add to cart
  • Topside Beef Joint

    2.25kg Topside Beef Joint

    Topside Beef Joint is a delicious roasting joint taken from the hind quarter of the animal.

    Ideal for a longer, slower-style roast to give super cylindrical slices of hearty roast beef. Our butchers use seam butchery to reveal the topside of beef. We then create individual joints out of the primal cut. Once portioned to household sizes our butchers tie some beef fat to help base this lean cut.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Pack weight to range between 2-2.5kg (Pack of 1)

    Our recommended cooking instructions:
    • Firstly, bring your Topside Beef Joint to room temperature
    • Season liberally with salt and pepper
    • Meanwhile, pre heat your oven to 200c
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 160C after the first 15mins
    • Rest for at least 30mins and enjoy.
    • Most importantly, enjoy

    Try next… Feeding less? We have a smaller option available.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – John J

    The best beef ever!

    £31.50 Add to cart

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