Chestnut Meats' Traditional Festive Feast

At Chestnut Meats we believe in only supplying the very highest quality meats from the most ethical sources - yet another reason to choose our fantastic meats.

Don't settle for anything less than the best for your family this Christmas!

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What really makes a good Turkey?

  • A free roaming, happy, free range life. Our Free Range Turkeys live in open grass pastures in Shropshire, at night housed in spacious barns with plenty of fresh air, natural light and fresh straw bedding.
  • Proper food and no growth enhancers. Our Free Range Turkeys are fed on home-grown wheat and a corn ratio with no additives or growth promoter. Their slow growth means the the meat is as tender and tasty as possible.
  • Traditional dressing and game-style hanging. Our Free Range Turkeys are well treated in as humane a fashion as possible, individually dry plucked and then hung for 7 to 10 days. This is the crucial stage of the process for the best tasting turkey - not all shops and supermarkets can offer this, but we can!
  • Presentation and Delivery. On delivery (or collection), each Turkey will be oven ready with vacuum packed giblets, presented in a convenient carry home box along with cooking instructions. If you opt for delivery your Turkey will be safely packaged with ice inside an insulated box, with delivery taking less than 24 hours.

Chestnut Meats' Perfect Alternative Christmas

Ingredients:

2Kg Stuffed Boneless Prime Meat Goat Leg
Large handful of flat-leaf parsley leaves, roughly chopped
3 large cloves garlic, finely sliced
70g cubed Dry Cured Bacon
3 tablespoons extra virgin olive oil
Sea salt and pepper
150ml good red wine
100ml beef stock
2 teaspoons cold butter cut into tiny pieces

Method

1. Preheat the oven to 170C/350F/Gas mark 4. Remove string from the leg of goat and open out the joint, skin side down. Slash any thicker parts of meat, so the joint lays flat to the board. If you have bought your prime meat goat leg with bone in, you will need to cut down the side of the bone to create a cavity for the stuffing - you can, of course, ask your butcher to this for you.

2. Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil. Season well with salt and pepper. Roll the joint back up and tie securely with kitchen string.

3. Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium. Tightly wrap the joint in foil and leave to rest for 10 mins. (Add 20 minutes to each time for bone-in)

4. Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze.

5. Add the stock to the roasting tin, stir well and reduce by half. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed. Check and adjust the seasoning.

6. Slice the goat and serve immediately on a bed of wilted spring greens, surrounded by the sauce.