Our three bird royal roast is a fantastic Christmas treat. With a duck, chicken and pheasant, boned and rolled into one it really is a special treat. With the bones being removed it makes carving easy.
Butchers Tip:
Rub the three bird roast all over with olive oil or melted clarified Butter; this helps it roast brown evenly. Sprinkle it with salt to help crisp the skin. After roasting, let the three bird roast rest for roughly 20-30 minutes (enough time to make the gravy)
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
£49.99
Our Cooking Guidelines
1. If frozen, please follow the guide on the packaging.
2. Preheat oven to 200C (Gas Mark 6).
3. Roast for 20 minutes at 200C (Gas Mark 6).
4. Reduce oven temperature to 180 C (Gas Mark 4) and continue to roast for:
35 Minutes a kilo
4. Remove the joint from the oven and rest for at least 40 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
