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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 9th 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:

• Nigel Slater’s Barnsley Chops & Roast Cauliflower Recipe
Old-school Sauces with a modern touch bring these traditional dishes to life. Take Sauce Soubise, made from Onions that have been cooked very slowly without colour then used to flavour a White Sauce. One of the most useful and frankly delicious Sauces of all time. It is just the job with Roast Chicken or Boiled Ham, but is never more perfectly matched than with Lamb, when it mingles on the plate with the Meat’s own roasting juices.
Preparation/Cooking time 1 hr 30 mins. Click here for Barnsley Chops
(Click here 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 here 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 here for recipe)

• Rack of Lamb with Garlic & Herbs - by Shelley Wiseman
The best roast Rack of Lamb recipe is the one that yields tender, rosy Meat and a beautifully browned crust. Done right, it’s a flavour-packed showstopper of a main dish
To serve, simply slice each Rack into four Double Chops.
Preparation time 20 mins : Cooking time 40 mins. Click here for Rack of Lamb
(Click here for recipe)

• Roast Leg of Lamb with Basil & 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 here 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, Stokes Dijon Mustard
(Click here 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 centerpiece.
 Preparation time 20 mins : Cooking time 4 hrs 30 mins - plus resting. Click here for Carvery Leg of Lamb
(Click here for recipe)

• Roast Shoulder of Lamb with Herbs & Honey - by Valentine Warner
Featured last month - but also a great Easter dish. Forget about carving this easy, slow cooked Lamb 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 here 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 50 mins. Click here for Rolled Lamb Shoulder, Fresh Chicken Stock
(Click here for recipe)

• Kashmiri Roast Lamb Shanks, Cranberries, Pistachios & Almonds - by Sumayya Usmani
A traditional Kashmiri-style Lamb recipe.  The tender Lamb Shanks are marinated overnight in an aromatic mix of Spices and Yoghurt, with Almonds, Pistachios and Cranberries for added texture and flavour.
Preparation/Cooking time 4 hours - plus overnight marinating. Click here for Lamb Shanks
(Click here for recipe)

• Slow Cooker Guinness Lamb Shanks
Adding Guinness to this classic Shank recipe gives the braise a rich, stouty flavour.
Preparation time 20 mins : Cooking time 6 hrs 12 mins. Click here for Lamb Shanks
(Click here for recipe)

And here are some more Easter Recipes to try using different Seasonal Meats:

• Roast Fore Rib of Beef, Roasted Potatoes & 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 - 2 hrs : Cooking time 1 - 2 hrs. Click here for Carvery Rib of Beef
(Click here for recipe)

• Roast Beef with Seeded Mustard & Bay Leaf Glaze - by Samantha Coutts
A new twist on the classic combination of Roast Beef and Mustard that'll go down a treat. Click here for Whole Beef Fillet 
Preparation time 1 hr 10 mins : Cooking time 50 mins. Click here for Whole Beef Fillet
(Click here for recipe)

• Skirt Steak with Salsa Verde - by Colin Fassnidge
Raid the herb garden (or the fridge) to whip up this easy Sauce that goes so well with Steak. Click here for Onglet Steak
Preparation time 10 mins : Cooking time 10 mins. Click here for Onglet Steak
(Click here 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 Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken
(Click here for recipe)

• Buffalo Spatchcocked Chicken - by Donal Skehan
What is a Spatchcocked Chicken you ask? This is when you remove the Chickens backbone, so it lays flat. The main benefit of this is that it will halve the time to roast or grill a whole Chicken.
Preparation/Cooking time 1 hr. Click here for Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken
(Click here 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 here for recipe)

• Tacos al Pastor
This dish was developed by Lebanese immigrants in Mexico who combined the cooking style of Shawarma with Mexican ingredients such as Achiote and Chillies. It’s usually cooked on a spit, but this is a simplified version, which is very easy to make at home.
Preparation/Cooking time 1 hr - plus marinating. Click here for Pork Shoulder Boneless
(Click here 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 here for recipe)

• Smoked Gammon in Baked Bran, Crushed Potatoes & Egg - by William Drabble
The Gammon is baked long and slow in a paste made of Bran - this protects the meat from the heat and imparts a mellow, slightly nutty flavour - with super-fresh poached Eggs
Preparation/Cooking time 5 hrs. Click here for Smoked Gammon on the Bone
(Click here 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 here for recipe)

• Rabbit, Spring Vegetables, Pea Shoots & Tarragon - by Phil Howard
This delightful Rabbit recipe is full of the joys of Spring, but with a few tweaks could be served all year round. Tarragon complements the mild flavour of Rabbit brilliantly, but go easy, Tarragon can overpower when used in large quantities.
Preparation/Cooking time 3 hrs. Click here for Rabbits Legs
(Click here for recipe)

Whatever your 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


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 Silverskin 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.


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. 


Free Range Special Reserve
The Special Reserve is a truly 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. 


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 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. 


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.


Stokes Mint Sauce
A traditional sauce. Delicious with Lamb, New Potatoes and Peas.

Stokes 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

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 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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