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Meat For a Week - March

Meat For a Week - March

Godfreys Meat for a Week Website Service

With the Covid-19 virus repercussions vastly increasing the demand for cooking at home every day - maintaining our usual constant availability is proving difficult - but rest assured we are  working tirelessly with our Farmers to quickly replenish availability as soon is possible on a Daily basis - so you can continue to enjoy eating seasonally  

We continue to strive to offer full service normality - and availability - but hope you understand if some Cuts periodically run out for a short period of time

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.

We are seeing a big increase in Customers using this service - as they cope with the challenges of self-isolation - and Government guidance on restricting unnecessary trips - so many customers now buy online - for the  whole week - or month

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 to 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 - or monthly 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

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

Quick-to-prepare - and quick-to-cook 
With Meat for a Week we find that the quick-to-prepare - and quick-to-cook recipes dominate Monday to Thursdays - whilst the weekend is when the longer cooking big guns have their day

Some of our super organized customers make a big casserole or Stew for weekdays that can last a few days and can be quickly heated up and served when they get home

Our featured Seasonal meat - Organic and Free Range Chicken - has been covered in detail in our “What’s in Season” article sent earlier this week - and currently available during the whole of April on our Website

So here are a few suggestions of what you may wish to try for each day of the week


•  Marinated Bavette Steak - by James Martin
James Martin's cost-conscious cut of Beef has heaps of flavour and stays moist from the marinade - all done in 20 mins
Preparation time 10 mins : Cooking time 10 mins. Click here for 
Bavette Steak
(Click title for recipe)

•   Chicken Breast with Avocado Salad
A satisfying solo Salad that's super healthy - great for a busy work night supper. Another 20 minute wonder!
Preparation time 10 mins : Cooking time 10 mins. Click here for
 Chicken Breasts - ask us to skin them for you
(Click title for recipe)


Chicken & Chorizo Ragu - by Elena Silcock
Serve this delicious Chicken and Chorizo Ragu over Rice or Pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day
Preparation time 15 mins : Cooking time 40 mins.
Click here for Chicken Thighs, Pork Chorizo Rosario Sausages
(Click title for recipe)

One-Pot Roast Pork Chops with Fennel & Potatoes
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Preparation time 10 mins : Cooking time 50 mins.
 Click here for Pork Chops
(Click title for recipe)


• Fruity Lamb Tagine - by Barney Desmazery
This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead. Freezable. Dairy-free
 Preparation time 15 mins : Cooking time 1 hr 30 mins.
Click here for 
Hand Diced Lamb, Fresh Chicken Stock
(Click title for recipe)

• Saucy Roast Sausages with Lentils
This hearty comfort food is great for colder nights and is sure to become a midweek favourite
Preparation time 5 mins : Cooking time 25 mins.
Click here for 
Directors Sausages, Fresh Chicken Stock
(Click title for recipe)


• Grilled Flat Iron Steak
Fast, easy and delicious!  Great for when everyone is hungry and you want something nice - fast!.  Could possibly substitute Italian Salad Dressing for the Oil 
Preparation/Cooking time 20 mins. 
Click here for 
Flat Iron Steaks
(Click title for recipe)

• Grilled Lamb Cutlets with Hummus & Halloumi - by Bryan Webb
An easy way to add Middle Eastern flavour to delicious Lamb, Bryan Webb keeps the Lamb simple and chars on a hot griddle, before serving with a creamy Hummus dip, some fried Halloumi and toasted Pitta Bread. 
Preparation/Cooking time 25 mins. 
Click here for 
French Trimmed Lamb Cutlets
(Click title for recipe)


• Filet au Poivre - by Henry Harris
Henry Harris was taught to cook this version of the classic French dish by Simon Hopkinson - its beauty lying in the perfect amalgamation of rich Brandy and Veal Stock, combined with meaty resting juices and caramelisation from the pan. 
Preparation/Cooking time 30 mins - prepare the Peppercorns 2 hrs prior to cooking.
 Click here for Fillet Steak
(Click title for recipe)

•  South American Picanha & Chimichurri -
by David Olson
According to the recipe notes the best “bang for your buck at the butchers”
Live Fire Picanha at its best! And if you have the knives - a spectacular presentation!
The only way to find out how good - is to try!
Preparation time 60 mins : Total time 1 hr 30 mins.
 Click here for Beef Picanha
(Click title for recipe)

Fillet of Beef with Braised Oxtail, & Morel Madeira Sauce - by Simon Haigh
Prime Fillet of Beef paired with braised Oxtail and a Madeira sauce made with Veal Glace. If you can't get hold of the Glace, simply reduce 500ml of Beef Stock by half. The addition of morels makes this a great dish for early spring.
Preparation/Cooking time 3 hrs. Click here for
 Fillet Steak, Oxtail, Fresh Beef Stock, Fresh Chicken Stock
(Click title for recipe)

• Slow-cooked Beef Shin, Quinoa, Wild Garlic & Parmesan -
by Alyn Williams
Beef Shin is a much underused cut, yet it has fantastic flavour when slow-cooked. Cook it for 8 hours in a braising liquor, resulting in a tender, melt in the mouth texture when served. Paired with fragrant Wild Garlic on a bed of creamy Quinoa, this is the perfect recipe to welcome in spring.
Preparation/Cooking time 1 hr 30 min - plus 8 hours braising.
 Click here for Bone in Shin of Beef, Fresh Chicken Stock
(Click title for recipe)

•  Grilled Rack of Lamb, Crushed Jersey Royals & Anchovy Butter -
by Dominic Chapman
A Rack of Lamb is paired with crushed Jersey Royals and Anchovy Butter in this springtime recipe from Dominic Chapman. Serve with Purple Sprouting Broccoli to make it even more seasonally focused.
Preparation/Cooking time 60 mins.
Click here for Rack of Lamb
(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 Church Hill Farm Chicken, Special Reserve Chicken, Otter Valley Organic Chicken
(Click title for recipe)

•  Rosemary Roast Chicken Thighs, New Potatoes, Asparagus & Garlic - by Barney Desmazery
An all-in-one lighter Roast with Jersey Royals and a whole bulb of Garlic - the Potatoes catch the lemony cooking juices
Preparation time 10 mins : Cooking time 45 mins.
Click here for Chicken Thighs
(Click title for recipe)

• Chicken Wings, Gnocchi, Morels, Asparagus & Chicken Emulsion
- by William Drabble
William Drabble gives Chicken Wings the gourmet treatment in this lavish Chicken Wings with Morels recipe. Make sure you get everything prepped before starting the dish - any trimmings from the Morels can be used to further enrich the Sauce
Preparation/Cooking time 2 hrs 15 mins. 
Click here for Chicken Breasts, Chicken Wings, Fresh Chicken Stock

(Click title for recipe)

Roast Pork with Fennel & Rosemary - by Mary Cadogan
Tender meat scented with Herbs and Spices to serve as part of a light lunch - the gravy is super-simple too. Gluten-free
Preparation time 25 mins : Cooking time 2 hrs - plus optional 24 hrs marinating. Click here for
 Shoulder of Pork, Boneless Loin of Pork

(Click title for recipe)

•  Black Pudding, Scampi & White Bean Crumble with Wild Garlic - by James Mackenzie
James Mackenzie whips up a hearty dish of crispy Black Pudding, Beans and Langoustine in a creamy sauce, perfectly topped off with a Wild Garlic crust - all in season for the spring months. 
Preparation/Cooking time 1 hr 30 mins.
 Click here for Black Pudding Slices, Mini Black Pudding, Black Pudding Pipes
(Click title for recipe)

• Veal Escalopes wrapped with Prosciutto, Sage & Lemon (Saltimbocca) - by Barney Desmazery
This classic Italian recipe for Veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Preparation time 10 mins : Cooking time 15 mins.
 Click here for Veal Escalopes
(Click title for recipe)


•  Roast Fore Rib of Beef, Roasted Potatoes and Yorkshire Pudding -
by James Martin
James Martin brings you the perfect recipe for an extra special Sunday Roast Beef. Push the boat out and make your own Yorkshire Puddings and Gravy.
Preparation time 1 to 2 hrs : Cooking time 1 to 2 hrs.
Click here for Carvery Rib of Beef, Fresh Beef Stock, Beef Dripping
(Click title for recipe)

•  Roast Lamb studded with Rosemary & Garlic -
by Paul Merrett
If you have time, stud the Lamb a day in advance to allow the flavours to really permeate the meat
Preparation time 10 mins : Cooking time 1 hr 45 mins.
Click here for Carvery Leg of Lamb, Fresh Beef Stock
(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
 Carvery Leg of Lamb
(Click title for recipe)

•  One-Pot Chicken with Chorizo & New Potatoes - by Barney Desmazery
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy Chorizo, Sherry, Bay and Thyme
Preparation time 15 mins : Cooking time 1 hr 40 mins.
 Click here for Church Hill Farm Chicken, Special Reserve Chicken, Otter Valley Organic Chicken
(Click title for recipe)

Chicken with Wild Garlic & Asparagus
 - by Colin McGurran
Seasonal, springtime ingredients are combined sumptuously in this Chicken with Wild Garlic recipe. The raw Mushroom garnish may not be to everyone's taste but helps to accentuate the earthy nature of the dish. Asparagus is a great addition to this dish.
Preparation/Cooking time 1 hr 30 mins - plus salting time.
 Click here for Chicken Thighs
(Click title for recipe)

•  Mexican Roast Pork with Grapefruit & Scotch Bonnet Chilli
 - by by Helen Graves
Helen Graves' Mexican Roast Pork recipe gives a traditional Sunday roast a spicy, vibrant, Mexican twist. Heat from Scotch Bonnet Chillies and the fragrance of zesty Grapefruit add some warmth to this hearty recipe. 
Preparation/Cooking time 4 hrs 40 mins.
 Click here for Shoulder of Pork
(Click title for recipe)

• Slow Cooker Ham with Sticky Ginger Glaze - by Sara Buenfeld
A small Gammon will easily fit in a Slow Cooker. Cook it low and slow for homemade glazed Ham that's ideal for sandwiches, party buffets or simply sliced and served with Chips. Freezable. Easily halved. 
Preparation time 20 mins : Cooking time 7 hrs 20 mins.
 Click here for Smoked Gammon
(Click title for recipe)

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 April seasonal 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

Now live and fresh Online
The Meat for a Week Tab for April is now live on www.godfreys.co
Give it a Click
So why not give it a Click - and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry - all week- or month long - by ordering from the comfort of you own home - or workplace - at a time that is convenient to you 

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 Appétit!

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