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Meat for a Week - April

Godfreys Meat for a Week - April

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 any 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 April- and hopefully help make your choices less time consuming and easier.

What’s good to eat this Month
Seasonal food is the time of year when food is at its optimum, either in terms of flavour or harvest.
In today's global food market most foods are available all year round but when local seasonal food is available it tends to be fresher and cheaper because there has been less transportation and storage time from farm to fork. 

Better for the environment 
Foods are usually harvested when they are at their peak and typically have the most flavour and nutrients, so eating seasonal food tends to be tastier, healthier and better for the environment.
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value. 

Lingering winds gradually give way to warm sunshine
April is such a transitional month when lingering winds gradually give way to warm sunshine and we start to ease hunched bodies into showing warm summery smiles.
The days are now longer and our appetites start to change, swaying to and fro - depending on the ever-changing weather - between the robust warming meals of Winter to the more lighter dishes of Summer
With Rocket, Watercress, Spring Onions, Asparagus, Jersey New Potatoes, Purple Sprouting Broccoli, Radishes, Spinach and the first early Salad Leaves  - all in, or coming into season - there is no shortage of new fresh ingredients to cater for all the different meals we now start to crave
But some of April’s ingredients are not around for long – so do make the most of them before they disappear
Easter comes in the middle of April this year so there may little chance of a Barbecue celebration instead of the more traditional round-the-table feast.

But if you are having a Barbecue do try our Boerewors Sausages - South Africa’s favourite Beef Barbecue Sausage - or our remarkably popular Caramelised Red Onion pork Sausages - the full story is on the
www.Godfreys.co Sausage page.

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

Leaves and Stems : Lettuce and Salad Leaves, Rocket, Spring Green Cabbage, Kale, Spinach, Pak Choi, Radicchio, Watercress, Wild Garlic, Wild Nettles, Sorrel 

Flowers, Fruits and Seeds : Asparagus, Cucumber, Cauliflower, Purple Sprouting Broccoli, Broccoli, Peppers 

Roots and Bulbs : Spring Onions, Celeriac, Radishes

Tubers :
Jersey Royal New Potatoes, New Potatoes
And here is just a summary of the main Cuts that become popular in April:

Thrifty Cuts : Bavette Steak, Beef Fillet Tails, Rolled Beef Brisket, Shin of Beef, Ox Cheeks, Beef Meatballs, Lamb Henry Steaks, Middle Neck of Lamb,, Lambs Liver, Chicken Breasts, Chicken Wings, Chicken Plum Parcels, Chicken Lemon and Coriander Parcels, Pork and Leek Sausages, Cambridge Sausages, Gluten Free Toulouse Sausages, Loin of Pork Boneless, Belly of Pork, Pork Mince, Wild Rabbit      
Roasts, Casseroles and Stews : Carvery Rib of Beef, Mini Cote de Boeuf, Topside of Beef, Silverside of Beef, Carvery Leg of Lamb, Rack of Lamb, Mini Rack of Lamb, Shoulder of Lamb, Lamb Breast Roulade, Church Hill Farm Chicken, Phill Truins 100 day old Large Chicken, Guinea Fowl, Chorizo Rosario Sausages, Leg of Pork, Shoulder of Pork, Porchetta with Chorizo, Wild Rabbit, Venison Saddle Eye, Marrowbones

Don’t forget our freshly made Beef and Chicken Stocks - these are no ordinary Stocks - and just bring a new dimension of taste to your Roasts, Casseroles and Stews.

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

Quicker cooking : Flat Iron Steaks, Rib Eye Steaks, T-Bone Steaks, Marinated Rump Steaks, Freshly Ground Beef Mince, Master Beef Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Garlic Rosettes, Chicken Supremes, Mini Chicken Paupiette, Handmade Chicken Kievs, Marinated Chicken Kebabs, Chicken Skewers, Caramelised Red Onion Pork Sausages, Boerewors Sausages, Traditional Lincolnshire no colouring or preservative Sausages,  Pork Chops, Pork Steaks,  Mini Porchetta with Chorizo, Marinated Pork Ribs, Veal Chops, Hand Diced Veal, Barbary Duck Breasts, Venison Steaks

Splendidly seasonal Recipe suggestions
April seasonal recipes to try include: 

•  Herb-crusted Leg of Lamb with red wine gravy - by James Martin
  Thanks to a breadcrumb coating made with Parsley, Mint, Rosemary and Garlic, this roast joint is a cut above the rest
      Preparation time less than 25 mins : Cooking time 2 hrs plus resting. 
Click here for Leg of Lamb, Fresh Beef Stock, Dijon Mustard
(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)

• Escalope of Chicken with Rocket, Sage and Lemon - by Paul Merrett
This is an impressive meal that's as easy on your wallet as it is your waistline
Preparation time less than 30 mins : Cooking time 10 to 30 mins.
Click here for Chicken Breasts
(Click title for recipe)

• Preserved Lemon Roast Chicken with Freekeh salad - by Rosie Birkett
A main course bursting with fresh flavours, citrusy Chicken with Mint, Radish and Spring Onion-spiked grains - a new way to serve your roast
Preparation time less than 15 mins : Cooking time 1 hr 35 mins.
Click here for Free Range Church Hill Farm Chicken
(Click title for recipe)

•  Korean crusted Roast Lamb 
The crust on this Roast Leg of Lamb is based on a Korean barbecue marinade called Bulgogi - perfect for a Sunday roast with a difference
Preparation time 20 mins : Cooking time 2 hrs - plus 2 hrs marinating.
Click here for Leg of Lamb
(Click title for recipe)

•  All-in-one posh Lamb Balti - by Sarah Cook
      Feed a crowd with this gorgeous slow-cooked curry made from tender Lamb Shanks
      Preparation time 35 mins : Cooking time 4 hrs  20 mins - plus overnight marinating - plus two hours marinating.
Click here for Lamb Shanks
(Click title for recipe)

•  Neck of Lamb with Lemon and Thyme - by Hugh Fearnley-Whittingstall 
Neck of Lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.
      Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. 
Click here for Middle Neck of Lamb 
(Click title for recipe)

•  Asparagus with Fettuccine and Smoked Bacon - by John Torode
A pasta Carbonara with a special summer treat of fresh Asparagus spears. Ready in no time, and such a luxury.
       Preparation time less than 30 mins : Cooking time  10-30 mins. 
Click here for Smoked Streaky Bacon
(Click title for recipe)

•  Poulet Sauté au Vinaigre - by Henry Harris
Chicken on the bone gently cooked with tart Vinegar, delicate Tarragon, punchy Mustard and cream - a real French gem.
       Preparation time less than 30 mins : Cooking time  30 mins - 1 hr. 
Click here for Church Hill Farm Chicken, Fresh Chicken Stock, Dijon Mustard
(Click title for recipe)

•  Lemon-and-herb stuffed Shoulder of Lamb - by The Hairy Bikers
The Hairy Bikers walk you through the simple steps to a gourmet Lamb Sunday roast with all the trimmings.
       Preparation time less than 1-2 hrs : Cooking time  1-2 hrs. 
Click here for Shoulder of Lamb Boneless - ask for the bone , Fresh Chicken Stock
(Click title for recipe)

•  Beef Cheeks with Jersey Royals and Asparagus
Lusciously low and slow cooked - April on a plate - and Thrifty too!
Preparation time 1 hr plus overnight marinating : Cooking time  4-5 hrs hrs. 
Click here for Ox Cheeks,  Fresh Beef Stock, 
(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
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