Easter 2014: 10 best roasting joints
With Easter fast approaching, it's time to choose that all important joint for your Sunday roast. Here's our pick of the best lamb, beef, pork, chicken and venison
Tuesday 08 April 2014
Vegetarians aside, most people love a traditional roast on Easter Sunday. Problem is there are so many joints of meat to choose from now that it’s hard to know which ones will provide the most succulent, tasty meat that’s the best value for money. Whether it’s a big Easter lunch with family and friends or a quiet dinner for two, we’ve found the best options so you don’t have to.
Don’t have time to cook a roast? Donald Russell’s Slow Cooked Shoulder of Lamb only takes an hour and a half, which means you can even sneak in a quick drink at the pub before you get cooking lunch. If, on the other hand, you’ve got a few more hours to spare, Well Hung Meat’s Beef Topside Joint is truly melt-in-the-mouth. After something more unusual? Wildmeat’s red venison is sure to impress and is healthier than most people realise.
Click on the gallery to see the IndyBest buys
Verdict: Ashfield Farm’s award-winning half leg of lamb just goes to show you don’t have to spend a fortune to get great meat. Pile on the spuds, veg and mint sauce and you’ll be in food heaven. But if you do have deep pockets and want something really special, we recommend Fortnum & Mason’s Himalayan Salt-aged Sirloin Roast. But don’t forget the Yorkshires.
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