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Easter made Special

Easter made Special at Godfreys

Easter is called the moveable feast because the date of Easter changes every year. Easter Sunday can fall in any date from 22 March to the 25 April.

This year Easter Sunday falls on the 21st of April 

The reason for the variation in the date of Easter is that it is based on the Lunar (Moon) calendar rather than our better known Solar one.

Easter always falls on the first Sunday following the Full Moon after the 21st March. If the Full Moon falls on a Sunday then Easter is the next Sunday


No-one told the Lambs 
Unfortunately no-one told the Lambs and other animals that - so it falls to us here at Godfreys to ensure we source only the best produce to be absolutely perfect to coincide with the changes in dates.



Traditional Meats eaten at Easter
Traditional Meats eaten at Easter are usually Ham or Lamb. 

The origin of eating Ham at Easter goes back much further than Christianity.

Pagan cultures, having slaughtered their meat animals in the Autumn preserving them for the Winter months, now ate up the last of those preserved meats.


The custom of Lamb for Easter dinner
The custom of Lamb for Easter dinner comes from the Jewish Passover holiday. 

On that day, a sacrificial Lamb was eaten, along with other symbolic foods, at the Passover Seder. The Christians adopted the Lamb as a symbol of Jesus and retained the custom.




Gorgeous melt-in-the-mouth Lamb 
Whilst gorgeous melt-in-the-mouth Roast Leg of Lamb, that falls off the bone, is a traditional Easter favourite, Delia Smith recommends a delicious Loin of Pork drenched in Cider and coated in a moreish crunchy Crackling 

Other prefer a fabulous simple Roast Rib of Beef or a sumptuously moist Spring Chicken


Easter recipes to get you thinking include:



Roast Shoulder of Lamb with Herbs and Honey - by Valentine Warner
Featured last month - but also a great Easter dish. Forget about carving this easy, slow cooked Pork Roast - pull the fragrant, tender Lamb from the bone - rustic style
Preparation time less than 30 mins : Cooking time over 2 hrs. 
Click here for Shoulder of Lamb
(Click title for recipe)



•  Slow-cooked Greek Easter Lamb with Lemons, Olives & Bay - Tonia Buxton
This authentic dish of meltingly tender Leg of Lamb is roasted with Garlic, Lemon and Potatoes for an irresistible Sunday lunch centrepiece
Gluten-free
Preparation time 20 mins : Cooking time 4 hrs 30 mins - plus resting 
Click here for Carvery Leg of Lamb
(Click title for recipe)



•  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 25 mins : Cooking time 2 hrs - plus resting. 
Click here for Carvery Leg of Lamb, Fresh Beef Stock, Dijon Mustard
(Click title for recipe)



•  Marrakech Lamb with Tahini Squash Gratin -  by Cassie Best
Spice up your Sunday lunch with this Moroccan Roast Lamb, bursting with North African flavours - Coriander, Cumin, Cinnamon and Mint
Preparation time 30 mins : Cooking time 1 hr 50mins. 
Click here for Rolled Lamb Shoulder, Fresh Chicken Stock
(Click title for recipe)



•  Roast Leg of Lamb with Basil and Mint  - by James Martin
Score the skin of your Lamb and marinate with a herby, garlicky Pesto for an extra special Easter Roast. 
Preparation time 15 mins : Cooking time 1hr 45 mins. 
Click here for Carvery Leg of Lamb
(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)



 Dukkah Lamb Cutlets with Quinoa Salad - by Simon Rimmer
This quick recipe is a lifesaver if you are pushed for time this Easter. The dry Dukkah spice mix is also great as a dip for Flatbreads
Preparation time less than 30 mins : Cooking time 10 - 30 mins. 
Click here for French trimmed Lamb Cutlets
(Click title for recipe)



 Chicken with Forty Cloves of Garlic - by The Hairy Bikers
Forty Cloves of Garlic and Vermouth too! 
Not traditional maybe - but devastatingly delicious!
Preparation time less than 30 mins : Cooking time 1 -2 hrs.  
Click here for Church Hill Farm Chicken
(Click title for recipe)



•  Festive Ham - by Richard Corrigan
While you'll probably only want to use this recipe at celebrations, good, wholesome food like this festive Ham is appropriate for any day 
Preparation time 30 mins : Cooking time 4 hrs plus 24 hrs brining. 
Click here for Unsmoked Boneless Gammon
(Click title for recipe)



•  Roast Pork with Crackling - by Delia Smith
A Loin of Pork joint coated in crunchy crackling is always welcome at the table, but when its Delia Smiths perfect roast Pork - it’s the guest of honour!
Cooking time : Over 2 hrs. 
Click here for Loin of Pork Boneless
(Click title for recipe)



 Mr McGregors Rabbit Pie  - by Sarah Cook
This shortcrust Pie has a creamy Leek, Mustard, Cider and Fennel sauce. Serve with buttery Radishes, Baby Carrots and Peas
Preparation time 45 mins : Cooking time 1hr 25mins. 
Click here for Wild Rabbit - ask us to joint it for you
(Click title for recipe)

Whatever you choice - here is just a small selection of traditional Easter Favourites as a taster.

The full range of Easter Favourites can be found on the Easter made Special tab at 
www.godfreys.co

Beef
 


Free Range Carvery Rib of Beef
An impressive centrepiece for any table. 

Juicy and succulent tastes are magnified by using only grass fed, slow maturing, additive-free Beef and then slowly ageing it on the bone. Cooking on the bone then gives the meat that extra flavour and succulence to give this roast such a special place in our culinary history.

A treat at any time - or equally for that grand special occasion.
 


Free Range Whole Beef Fillet
This is the whole Fillet of prime grass-fed, slow matured, additive-free and carefully aged Beef.

Trimmed of all silver skin and sinew - this is the ultimately luxurious cut with a sublime buttery mouth-watering texture.

It can be cut into Steaks such as Steak Tournedos or Filet Mignons - or alternatively used whole for such dishes as Beef Wellington.

Grand, delicious - and an absolute gourmet indulgence.
  

Lamb
 


  Free Range French Trim Cutlets
French trimmed for classic presentation, our Lamb Cutlets are cut from a Rack of Lamb from the tender best end.
 



Free Range Carvery Leg of Lamb
The ultimate Sunday roast, the Carvery Leg of Lamb is a family favourite. Trimmed, tied and ready to roast on the bone for maximum flavour.
 


Free Range Rack of Lamb
Prepared from the best end the Rack of Lamb is a mouthwatering fully flavoured cut that is the undisputed epitome of all Lamb roasts. Great taste, melting texture and a stunning appearance that never fails to impress.




Free Range Lamb Shoulder
Perfect for low, slow roasting for meat that falls off the bone - the shoulder is a delicious and impressive roasting joint.




Free Range  Lamb Shanks
A Gastro pub favourite, and a smaller alternative to a Leg of Lamb roast. Free range Lamb Shanks only from premium farms. Slowly braised they are an absolute treat. 


Poultry
 


Free Range  Special Reserve
The Special Reserve is a free range Chicken fed on a natural diet, with a plump breast and delicate flavour.  

A combination of the best of the old, with the best of the new. The breed is developed from the same female line as Label Anglais, but carries with it more Breast meat, and is of a paler colour.

Quality poultry raised in the old fashioned way. 


Pork
 


Free Range Loin of Pork
Perfect for a dinner party or a special family meal, the French trimmed Loin of Pork is an impressive roasting joint, left on the bone for superior tenderness and flavour. 




Free Range  Porchetta with Chorizo Roast
An economical juicy, spicy, stunningly flavoured Pork Roast which combines the succulence of slow roasted Pork with the distinctive spicy smokiness of Spanish Chorizo.

This is a remarkable dish combining multi layers of flavours. The combination of the lusciously tender Pork and Chorizo, all encrusted in an amazing, mouth-watering , golden crispy Crackling - mingle and marry beautifully.

We take our free-range, additive-free Belly of Pork, debone it, then carefully roll it back together with layers of Garlic, Fennel seeds, Herbs and Olive Oil with a generous amount of Spanish Chorizo Sausage at its heart.

As the Roast slowly cooks the Chorizo releases a delicious spicy red oil that infuses and blends with the Pork to produce fabulous tastes and that are truly out of this world.

Robust flavours and textures - so not for the faint hearted - but guaranteed to impress around the family kitchen table or be presented with a flourish at the dinner party table.
 

Ham & Gammon
 


Free Range Honey Roast Ham
Free Range off-the-bone, hand-prepared, sweet, slow-roasted Ham cooked with Honey, Juniper berries, Cloves, Orange peel, Lemon peel and dressed off with a glistening Honey glaze.

A real old fashioned Ham flavour - brilliant just carved - but also versatile to be used in Pastas, Risottos, Pies, Salads - or simply served with Eggs for a quick and moreish treat.
 


Smoked Ham Boneless
Free Range hand-prepared, slow-roasted Ham coated in breadcrumbs and left off the bone for easy carving.
 
Lightly smoked over beech and oak to give a slightly stronger alternative flavour to our Unsmoked Ham..
 


Smoked Gammon Boneless
Free ranged, dry-cured. Perfect for making your own cooked smoked Hams for a special dinner party, or just for boiled Bacon with Mushy Peas for all the family. 
 

Game
 


Wild Rabbit
Very underrated - Rabbit can be prepared in many ways just like a Chicken. 

It has extremely lean, low fat, finely grained meat which carries a subtle mild gamey depth of flavour that makes it a very healthy addition to slow cooked Stews and Casseroles.


Condiments



Mint Sauce
A traditional sauce. Delicious with Lamb, new potatoes and peas.
 


Red Onion Marmalade
A red onion relish made with sticky black treacle and rich balsamic vinegar, that is so sensational you just have to taste it.
 
And for a full list of Easter Favourites and ideas click 
Here to visit the special Easter made Special tab on our web site www.godfreys.co

So why not give it a Click - and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry by ordering from the comfort of your own home or from your place of work - at a time that is convenient to you.

We do the rest - be it if you would prefer delivery to you door Nationwide - or to personally collect from our Highbury Shop or Finsbury Park Collection Points.




Happy Easter! 
 
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