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  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature (this should take about an hour if it's been in the fridge) and make a note of the weight from the label.
  2. Place the joint in a roasting tray.
  3. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  4. Place the 3 bird roast in centre of your oven and roast for 25 minutes until golden brown.
  5. 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 the roast from time to time with the juices from the tray. The joint should reach a core temperature of minimum 72°C. If the colour is getting too dark, cover the tray with tinfoil to protect the roast.
  6. Leave to rest in a warm place for 30 minutes to relax the meat before carving.