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Meat For a Week - March

Godfreys Meat for a Week - March

Our specially designed for busy households - Meat for a Week Service - where you can cook some cuts straight away, keep some in the fridge - or pop some into the freezer for the end of the week.

No need to buy for every single day
No need to buy for every single day - just buy for the days you need - be it for Breakfast, Lunch, Dinner or for that Special occasion

Not every customer has time to visit our shop in their busy lives - and some would like the convenience of all the week’s meat requirements taken care of in one go. 

Avoid the disappointment of the supermarket visit.
So now you can Click and Collect or have Godfreys Premium Quality Meats and Poultry delivered in one box - Nation wide direct to your door - with something new to enjoy every day - without having to resort to the disappointment of the supermarket visit.

It wasn’t really our idea.
It’s what many of our customers already do - and they have grown to rely upon it so much we thought we should share the idea with all of our customers.

Rather than offer pre-chosen quantities and selection we have tried to emulate what many of our customers already do to help them in their busy lives.

We soon realised that many households may have two people in one day, and maybe six the next, so fixed quantities was not such a good idea.

We also realised that different people sometimes required different meat preferences.

So the best choice was to create on our Website a tab for each day of the week showing our customers top preferences for that day so make your choice easier - and quicker!

That way you can work through the days with easy choices and you can also decide what quantities will suit that day.

Your entire Weekly Meat shopping in minutes
Just start on a day and make a choice - add it to your cart - and within a few minutes you will have completed your entire weekly Meat requirements tailored precisely to your personal requirements and taste.

The daily selections naturally reflect the changing seasonal changes each month. 
We have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in March and hopefully help make your choices less time consuming and easier.

Blowing the cold Winter away  
As we enter March the days start to get longer with the winds pushing against the trees and blowing the cold Winter away - bringing the breath of Spring into the air.
We therefore still yearn for the comfort of richly flavoured, hearty good food, and cosy reassuring warmth
With Jerusalem Artichokes, Kale, Parsnips, Swede, Cauliflower, Celeriac, Leeks, Spring Cabbage, Spinach and Purple Sprouting Broccoli  - all in season - there is no shortage of fresh ingredients to add their contribution to the rich robust meals we oh so look forward to at this time of year
In March there is also the opportunity to celebrate St David’s Day - and St Patrick’s Day - so plenty of demand for Lamb, Leeks and Corned Beef, Gammon and Cabbage

And so here is what is in season - and most popular - in March to help you eat seasonally: 

Leaves and Stems : Spring Green Cabbage, Savoy Cabbage, Brussels Sprouts, Kale, Spinach, Sorrel, Chicory, Celery, Kohlrabi, Pak Choi, Radicchio, Wild Nettles 

Flowers, Fruits and Seeds : Cauliflower, Purple Sprouting Broccoli 

Roots and Bulbs : Carrots, Onions, Shallots, Swedes, Turnips, Celeriac, Parsnip, Leeks, Salsify

Tubers :
Potatoes, Sweet Potatoes, Jerusalem Artichokes
And here is just a summary of the main Meat Cuts that become popular in March:

Thrifty Cuts : Bavette Steak, Rolled Brisket, Salt Beef, Braising Steak, Shin of Beef, Beef Meatballs, Breast of Lamb, Chicken Breasts, Hand Diced Chicken, Chicken Plum Parcels, Chicken Lemon and Coriander Parcels, Gluten Free Toulouse Sausages, Gluten free Cumberland Sausages, Shoulder of Pork Boneless, Mini Porchetta with Chorizo, Belly of Pork, Pork Mince, Pigs Cheeks, Tame Rabbit, Bacon Knuckles
Roasts, Casseroles and Stews : Beef Picanha, Carvery Rib of Beef, Topside of Beef, Silverside of Beef, Carvery Leg of Lamb, Rack of Lamb, Shoulder of Lamb, Mini Leg of Lamb, Otter Valley Organic Chicken, Special Reserve Chicken, Leg of Pork, Shoulder of Pork, Porchetta with Chorizo, Whole Duck, Marrowbones

With all those hearty meals being prepared - freshly made Beef and Chicken Stocks retain their popularity with Beef Dripping now joining them

Seriously Low and Slow : Beef Short Ribs (Jacobs Ladder), Oxtail, Ox Cheeks, Lamb Shanks, Lamb Middle Neck, Unsmoked Gammon, Venison Saddle Eye, Beef Marrowbones, Pork Caul

Quicker cooking : Rib Eye Steaks, T-Bone Steaks, Marinated Rump Steaks, Cote de Boeuf Steaks, Beef Florentine Steaks, Master Steak Burgers, Calves Liver, Lamb Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Marinated Chicken Kebabs, Chicken Skewers, Caramelised Red Onion Sausages, Traditional Lincolnshire no colouring or preservative Sausages, Cumberland Sausages, Pork Chops, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Barbary Duck Breasts

Splendidly seasonal Recipe suggestions
March seasonal recipes to try include: 

•   Roast Chicken with Fruity Spelt - by Hugh Fearnley-Whittingstall
Fruity Spelt brings an inventive twist to classic roast Chicken in this dish. Serve with Kale and Leeks for a healthy Sunday roast.
Preparation time less than 30 mins : Cooking time 1-2 hrs.
Click here for Special Reserve, Fresh Chicken Stock
(Click title for recipe)

Leg of Lamb in Hay and Lavender - by  James Martin
This unusual approach to roast Lamb is very simple and results in tender, aromatic meat perfect for Sunday lunch. The hay needed is available from pet shops - ask for ‘eating’ hay that’s edible for horses.
Preparation time less than 30 mins : Cooking time over 2hrs.

Click here for Leg of Lamb
(Click title for recipe)

Fillet of Venison and Wild Mushroom Sauce - by Antonio Carluccio
Once past the marinade, this easy Venison recipe is so quick. Let the flavoursome ingredients do your work for you.
Preparation time overnight : Cooking time 30mins - 1hr.
Click here for Venison Saddle Eye
(Click title for recipe)

• Beef Cheek and Butternut Broth in Sourdough - by Nigel Slater
This hearty, filling soup requires very little washing up – just eat the bowl when you've finished!
Preparation time less than 30 mins : Cooking time over 2hrs.
Click here for Ox Cheeks
(Click title for recipe)

• Irish Beef Stew - by Rachel Allen
Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.
Preparation time less than 30 mins : Cooking time 1-2hrs.
Click here for Hand Diced Beef, Unsmoked Streaky Bacon, Fresh Beef Stock
(Click title for recipe)

•  Lamb Mini Roast with Rosemary Butter - by Andy Bates
This mini roast is a fantastic meal option for 2-3 people that is boneless, easy to carve and ready in under an hour. The Lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal
Preparation time 10 mins : Cooking time 40 mins.
Click here for
Mini Rump of Lamb
(Click title for recipe)

You can view the Video of how to Cook this in our Video library

•  Pulled Pork with spicy Coleslaw - by  Simon Rimmer
Pile this slow-cooked, melt-in-the-mouth Pork onto bread rolls for the ultimate sandwich
Preparation time less than 30 mins : Cooking time over 2 hrs.
Click here for Shoulder of Pork
(Click title for recipe)

•  Roux family Shepherd’s Pie with stir fried Cabbage - by Michel Roux 
Roast Lamb was a real favourite for Michel at home on a Sunday not because of the actual roast but because the leftover was always made into his sister’s and his  favourite Shepherd’s Pie -quite a recommendation!
Preparation time less than 30 mins : Cooking time 30 mins-1hr.
Use leftover Roast Lamb
(Click title for recipe)

The idea that some households are only in for certain days so they don’t need to order for every day of the week - they just order what they need instead of a full box cutting out expense and waste - seems to have really caught on.

Now live and fresh Online
So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your March winter meals.

The idea that some households are only in for certain days so they don’t need to order for every day of the week - they just order what they need instead of a full box cutting out expense and waste - seems to have really caught on.

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.

Bon App├ętit!
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