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How To Cook a 3 Bird Roast for Christmas

How To Cook a 3 Bird Roast for Christmas

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Sometimes, you don’t want to choose between a Christmas goose, duck and pheasant. Save yourself the decision and choose a 3 bird roast for your Christmas dinner! We’ve taken the trouble of doing the butchery work for you, so all that’s left to do is follow these instructions for cooking the perfect 3 bird roast.


  1. On the day of roasting, place your three bird roast in a deep roasting tray, pat dry and bring to room temperature. 
  2. Preheat your oven to 160°C fan assisted or 180°C without a fan (gas 4). 
  3. Season generously with fine sea salt then cover with foil and roast for 2½ hours.
  4. Remove the foil and increase the oven temperature to 200°C fan assisted or 220°C without a fan (gas 7) and roast uncovered until brown and crisp for approximately 15 minutes.
  5. Remove from the oven and place onto a clean tray and keep warm by covering with the foil.
  6. Rest for 1 hour before removing the strings and carving. 

Serving suggestion:

Serve with cranberry and bread sauces, roast potatoes and a selection of seasonal vegetables. 

  • The Ingredients
  • 1 x 3 Bird Roast with Winter Stuffing with winter stuffing

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