Founded by Master Butchers - Owned by Master Butchers - Run by Master Butchers

Meat for a Week November

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

Godfreys Meat for a Week - November
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 - 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.

Make your choice easier-and quicker!
So the best choice was to create on our Website a tab for each day of the Week showing our customers seasonal 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 - or monthly - Meat shopping tailored precisely to your personal requirements and taste.

The daily selections naturally reflect the changing seasonal changes each month. 

As we enter November we have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in November and hopefully help make your choices less time consuming and easier

November ushers in the first icy blasts of wind that start to blow away the carpet of burnished gold and red leaves - and brings in their place scudding clouds and grey skies – with a chilly bite to the air

Scattered with special days 
November is scattered with special days such as All Saints Day, All Souls Day, Bonfire Night, Remembrance Day, American Thanksgiving and Stir Up Sunday - but perhaps no Bonfire Night this year

All Saints Day used to be known as All Hallows, Hallows being an old word meaning Saint or Holy Person

The feast day actually started the previous evening - the Eve of All Hallows - hence Hallowe’en!

Stir up Sunday was, and still is, the traditional day for everyone in the family to take a turn at stirring the Christmas Pudding whilst making a wish

As the nights draw in 
But as the nights draw in, we all start to look for more comfort foods to bolster our energy levels through the colder and blustery weather

Game now features regularly on our menus with such favourites as Pheasant, Red Leg Partridge, Venison and hard to find Wild Rabbit - as do filling Thrifty Cuts such as Oxtail Cheeks, Short Ribs of Beef, Middle Neck of Lamb and Pigs Cheeks.

Also Pork Roasts who have come back from their Summer holidays just in time to be twinned with the Bramley Apples that abound now.

Robustly sized and flavoured Roasts and Stews
This is where the big guns get wheeled out with robustly sized and flavoured Roasts, Casseroles and Stews often enriched with Freshly Made Free Range Beef Stock, Chicken Stock - or for the more adventurous - with rarities such as Pork Caul or Beef Marrowbones

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 

Precious leisure time
Some of our super organized customers - especially in the colder months - 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 to save their precious leisure time

Our featured Seasonal meat this month - Pheasant - has been covered in detail in our “What’s in Season” article sent earlier this week - and currently available during the whole of November on our Website

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

•  Easy Beef Hotpot
Stretch a pack of Mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty Bread on a cold winter's night
Preparation/Cooking time 40 - 45 mins. 
Click here for
 Steak Mince
(Click here for recipe)

•  Mustard & Rosemary Pork Chops
Marinate these succulent Pork Chops in Mustard, Rosemary and Garlic - then griddle for 10 minutes for a quick dinner. 
Preparation/Cooking time 10mins - plus 3 hrs marinating. 
Click here for
 Pork Chops
(Click here for recipe)

• Calves’ Liver with Sticky Onion Relish & Prosciutto - by Jane Hornby
Try this posh version of Liver and Bacon, flavoured with Marsala and Sage - use any leftover relish with Cheese and cold meats
Preparation time 20 mins : Cooking time 30 mins. 
Click here for
Calves Liver
(Click here for recipe)

• Quick Lamb Biryani
Perfect for the smaller gathering - cook up this simple Biryani, team it with a few Indian side dishes and you've got a Asian feast. Freezable. Easily doubled / halved.
Preparation time 10 mins : Cooking time 15 mins.
Click here for Lamb Neck Fillets, Fresh Chicken Stock
(Click here for recipe)

•  Lamb Chops with fruity Couscous & Mint - by Jennifer Joyce
This Moroccan-style spiced Lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Preparation time 10 mins : Cooking time 6 mins - plus marinating and resting.
 Click here for Lamb Chops
(Click here for recipe)

•  Mustard-stuffed Chicken
This is so good we'd be surprised if this Chicken Fillet recipe doesn't become a firm favourite. Easily doubled/halved
Preparation time 10 mins : Cooking time 20 mins. 
Click here for Chicken Fillets, Smoked Streaky Bacon
(Click here for recipe)

•  Quick Roast Lamb
When you want the roast experience but haven't got hours to spare, this version really hits the spot
Preparation/Cooking time 30 mins. 
Click here for Lamb Loin Chops, French Trimmed Lamb Cutlets
(Click here for recipe)

•  Sausage & Bean Casserole - by Caroline Hire
A comforting and hearty one-pot Sausage Stew with Chorizo, Smoked Paprika and plenty of vegetables. Freezable
Preparation time 15 mins : Cooking time 1 hr. 
Click here for Directors Sausages, Chorizo Rosario Sausages
(Click here for recipe)

•  Steak & Sticky Red Wine Shallots - by Barney Desmazery
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes. Easily doubled / halved
Preparation time 5 mins : Cooking time 25 mins. 
Click here for Sirloin Steak, Fresh Beef Stock
(Click here for recipe)

•  Stir-fried Pork with Ginger & Honey
This healthy Noodle dish is deliciously low-fat with a great mix of Asian flavours - the perfect midweek supper
Preparation time 15 mins : Cooking time 10 mins. 
Click here for Pork Tenderloin
(Click here for recipe)

•  Pot-roast Beef with French Onion Gravy  - by Jane Hornby
Silverside and Topside are cheaper and leaner Cuts of meat, well-suited to slow-cooking. The stock and juices make a great Sauce when combined with caramelised Onions. Freezable. Healthy
Preparation time 15 mins : Cooking time 2 hrs 15 mins. 
Click here for Beef Topside, Beef Silverside
(Click here for recipe)

•  Chinese-style Braised Beef One-Pot  - By Jane Hornby
Great for casual entertaining, when you fancy a warming Beef Stew but with some more vibrant flavours. Freezable
Preparation time 10 mins : Cooking time 2hrs - 2 hrs 30 mins. 
Click here for Ox Cheeks, Fresh Beef Stock 
(Click here for recipe)

•  Lamb Shanks with Chickpeas & Moroccan Spices
Couscous goes well with the North African flavours of this dish. Freezable.
Preparation time 1 hr 15 mins - 1 hr 30 mins : Cooking time 2 hrs - plus soaking time for Chickpeas. 
Click here for Lamb Shanks
(Click here for recipe)

•  One-Pot Chicken Chasseur - by James Martin
This French bistro classic is easy to make at home and fabulous with creamy Mash or crusty Bread. Freezable
Preparation time 20 mins : Cooking time 1 hr 30 mins. 
Click here for Chicken Legs, Chicken Stock
(Click here for recipe)

•  Chorizo, Pork Belly & Chickpea Casserole - by Barney Desmazery
A Spanish-influenced Stew with slow-cooked Belly Pork, a Thrifty Cut with great flavour and soft texture. Freezable
Preparation time 20 mins : Cooking time 2 hrs 30 mins. 
Click here for Pork Belly Slices, Chorizo Rosario Sausages
(Click here for recipe)

•  Roasted Pheasant with Boulangère Potatoes & Red Cabbage - by the Galvin brothers
This stunning recipe is served with some fabulous side dishes for a real feast. The Pheasant Legs are confit before flaking the meat and serving in layers throughout the beautifully tender Boulangère Potatoes, while the Breast is simple roasted. Braised Red Cabbage brings an aromatic sweetness to proceedings.
Preparation/Cooking time 4 hrs. 
Click here for Pheasant - ask us to remove the Legs for you, Fresh Chicken Stock 
(Click here for recipe)

•  Herb & Pepper Crusted Rib of Beef - by James Martin
James Martin's crusted Roast Beef will really wow your family and friends.
Preparation time 10 mins : Cooking time 2 hrs 30 mins. 
Click here for Carvery Rib of Beef, Fresh Beef Stock
(Click here for recipe)

•  Chargrilled Leg of Lamb with Salsa Verde & Roasted Beetroot - by Robert Thompson
This Leg of Lamb recipe is utterly simple and marvelous to make. The Lamb Leg is chargrilled on a hot pan after marinating and then served with a flavourful Italian-style Salsa Verde. Roasted Beetroot adds wonderful colour to this Lamb recipe. 
Preparation/Cooking time 1 hr 30 mins - plus marinating time. 
Click here for Leg of Lamb Boneless
(Click here for recipe)

•  Tandoori Roast Chicken - By Sarah Cook
Serve this Indian spiced bird with Rice, Potatoes and vegetables for an alternative roast dinner
Preparation time 15 mins : Cooking time 1 hr 45 mins - plus marinating. 
Click here for Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley organic Chicken
(Click here for recipe)

•  Pot-roast Loin of Pork with Celeriac, Shallots & Pancetta  - by Ruth Watson
A chunky, comforting Casserole that makes a wonderful Sunday lunch
Preparation time 30 - 40 mins : Cooking time 1 hr 45 mins - plus 6-24 hrs marinating. 
Click here for Loin of Pork Boneless
(Click here for recipe)

•  Pork Cheeks with Polenta  - by Food Urchin
Use Food Urchin's slow cooking recipe to make soft and silky Pork Cheeks. The Pig Cheeks are beautifully complemented by a sauce of Chicken Stock, Passata and a fruity Red Wine. Season and envigour the Pork Cheeks with some cheesy Polenta and a scattering of Gremolata.
Preparation/Cooking time 4 hrs 30 mins. Click here for
Pigs Cheeks, Unsmoked Streaky Bacon
(Click here for recipe)

•  Pot-roast Pheasant with Fino & Porcini - by Rosie Birkett
This dish is full of woodland flavours from the Herbs, Mushrooms and Stock. The Sherry works well with Pheasant, while the Grapes add a touch of sweetness.
Preparation time 1 hr : Cooking time 1 hr 30 mins. Click here for
Pheasant, Fresh Chicken Stock
(Click here 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
The Meat for a Week Tab for November is now live on

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 November seasonal daily meals

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 l- 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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