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Christmas Meats

Christmas Meat

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A sumptuous Christmas meat selection featuring the finest grass-fed and free-range meats, carefully sourced for exceptional flavour and quality. Discover Christmas turkey, turkey crowns, grass-fed beef, roast beef, lamb, pork, ham and gammon, alongside festive favourites and traditional Christmas centrepieces, all chosen to make your Christmas dinner truly memorable.

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Grass Fed Rib of Beef

A classic roasting joint with exceptional depth of flavour, our Grass Fed Rib of Beef is naturally rich, tender and beautifully marbled. Slowly reared on grass and carefully prepared, it makes an impressive centrepiece for a Sunday roast or special occasion.

Native Breed Gammon

Our traditionally cured Gammon is rich, succulent and full of flavour, with a satisfying texture that makes it a favourite for family feasts and festive tables. Delicious roasted and served hot, or enjoyed cold with salads, chutneys and leftovers.

Christmas Meat

A sumptuous Christmas meat selection featuring the finest grass-fed and free-range meats, carefully sourced for exceptional flavour and quality. Discover Christmas turkey, turkey crowns, grass-fed beef, roast beef, lamb, pork, ham and gammon, alongside festive favourites and traditional Christmas centrepieces, all chosen to make your Christmas dinner truly memorable.

Bone Grass Fed Rib of Beef Bone Grass Fed Rib of Beef

FAQs

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  • Alongside a traditional Christmas turkey, popular Christmas meat choices include grass-fed beef, lamb, pork, ham and gammon. Edenmoor’s Christmas meat collection includes carefully sourced joints and festive centrepieces, giving you plenty of options for a traditional roast, an alternative Christmas dinner or a generous Boxing Day feast.
  • Remove the turkey from the fridge the night before to reach room temperature and dry the skin for crispiness. Preheat the oven to 180C/Gas mark 4. Place the turkey crown in a roasting dish, add butter, and optionally cover with foil, removing it 15 minutes before the end. Check doneness with a skewer; juices should run clear. Let it rest for 30-40 minutes before carving. Use the drippings for gravy by adding turkey stock and wine.
  • Beef on the rib, often referred to as a rib of beef or prime rib, is one of the most prized cuts of beef. It includes the rib bones, which add both flavour and a striking presentation, making it a popular choice for special occasions. This cut is known for its marbling, with fat running through the meat to keep it tender and juicy during cooking. The rib of beef has a rich, deep flavour that's often described as "properly beefy," especially when sourced from grass-fed cattle. It's ideal for roasting, offering a combination of succulent meat and crispy, flavourful fat.
  • Here at Edenmoor, we traditionally brine cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
  • If turkey isn't for you, grass-fed beef, roast lamb, pork, ham or gammon can all make an impressive Christmas centrepiece. Edenmoor's Christmas meat collection includes carefully selected joints and traditional favourites for those looking to serve an alternative Christmas roast.