Serves 2 - 4
Up the Sunday-roast stakes with a stunning Three-Bird Roast. Greendale’s master butchers prepare premium quality Turkey, Pheasant and Duck breasts, expertly by hand. The birds are then carefully inserted inside one another, and each is individually dressed with wonderful stuffing. The different flavours – rich Turkey, gamey Pheasant, tender Duck and melt-in-the-mouth stuffing – produce an exquisite eating experience that will definitely give your Sunday roast the ‘wow’ factor! Bacon not included.
Serves 3 - 5
Greendale Turkeys are sourced either from our own farm in nearby Woodbury Salterton, or from the Slade family at Rosamondford Farm, a mile away from Greendale Farm Shop. The free-range Duck comes from a carefully chosen poultry supplier, Creedy Carver, based at Merrifield Farm in Crediton, Devon. The birds roam grassy fields and are fed a low-density diet free from GM ingredients, additives or antibiotics, which allows them to grow more slowly, reaching maturity at their own pace. The Pheasant is either shot on Greendale farmland or bought from a local supplier near Crediton, Devon.
Each bird in this impressive Roast has been boned, so that carving will be a doddle. The combined layers of different meats and stuffing make every slice look (and taste) amazing.
After removing your Greendale joint from the packaging, pat dry and bring to room temperature and make a note of the weight from the label. Place the Roast in a roasting tin. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan. Place the tin on the middle shelf of the oven and cook for 25 minutes until golden brown. Reduce the heat to 165°C for fan assisted or 175°C for ovens without a fan and continue cooking for a further 20 minutes for every 500g, basting occasionally. As it cooks, the juices from each bird will run through the whole Roast, with each bird helping to cook the one inside. The joint should reach a core temperature of minimum 72°C. If the colour is getting too dark, cover the tray with foil to protect the roast. Leave to rest in a warm place for 30 minutes to relax the meat before carving.
Store in fridge and consume within 2-3 days of receipt. Unsuitable for freezing. All items are labelled with use by dates.
|Ingredients||Stuffing ingredients (for allergens see items in BOLD): Bread Rusk (WHEAT FLOUR, Yeast, Salt) (60-70%), Red Kibbled Onion (7%), Red Onion Powder (7%), Salt (5-10%), Yeast Extract (Yeast, Salt) (2-5%), Herbs (2-5%), Sugar (<2%), Stabiliser (E451(i)) (<2%), Spices (<2%), Sunflower Oil (<2%), Preservatives (E221) (<2%), Antioxidant (E300) (<2%).|
|Dietary||For allergens see ingredients and items in CAPITALS|
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Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.
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