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Product Description
For decades, a few simple slices of turkey were all it needed. But now even the traditional Christmas dinner has been supersized.
Multi-bird roasts, where different types of bird are stuffed inside a larger one, have become the thing to carve this year - and the more birds involved the better.
5 Bird Roast – our five bird roast contains Turkey, Chicken, Pheasant, Mallard and Pigeon, stuffed with gluten free pork sausage meat with cranberries and port.
The pheasant is shot on the Westerhall Estate at Langholm, Dumfries & Galloway
The Mallard Duck comes from Goosenargh, Preston, Lancs
The Pigeon is shot nr Wigton Cumbria
Cooking Guidelines for your 3 Bird Roast and 5 Bird Roast
- Pre-heat your oven to 190°c/375° (180°c or gas mark 5 for fan assisted ovens)
- Calculate the cooking time of your 3 or 5 bird roast allowing 50 minutes per kilogram
- Remove the packaging and place in a large roasting tray
- Season well
- Cover the bird roast with a loose tent of foil
- Place in the middle of your pre-heated oven
- Roast for the calculated time basting every 30 to 40 minutes
- Remove the foil tent 30 minutes before the end of the cooking time to allow the bird roast to brown and crisp the skin
- Check that the bird roast is cooked by inserting a skewer – the juices should run clear. If they are a little pink give them 15 minutes more and check again
- Transfer the bird roast to a serving platter and tightly cover in the foil and allow to rest for15 to 30 minutes before carving
May We Also Recommend
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3 Bird Roast £35.75
-
Game Bird Roast £21.00
Food Reviews
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Brilliant Christmas Day feast, or any day for that matter
Posted by Jules Robinson on 4th Jan 2012
Ordered the 1.5kg Five bird roast for Christmas lunch and it was absolutely delicious, all the different birds were scrummy. Perfect amount for everyone also meant that we weren't eating a different Turkey recipe every day until New Year.
Fully recommend this to everyone.
If you have more than five people with big appetites go for 2kg.
