Choose a centrepiece for Christmas dinner from our selection of roasting joints. Explore dry-aged native breed beef, heritage pork, Yorkshire lamb and festive poultry, then find the cut that suits the way you cook.
For seasonal delivery and ordering information, visit Christmas at Grid Iron Meat. For preparation and cooking ideas, explore our Grid Iron Gourmet guides.
Our native breed beef comes from small North Yorkshire farms where cattle are slow-grown on grass for rich depth of taste and natural marbling. Expertly dry-aged and butchered for tenderness, these traditional roasting joints — from sirloin to rib and topside — make the perfect centrepiece for Christmas or any special occasion.
Our heritage breed pork comes from traditional Yorkshire farms where pigs are reared slowly for exceptional texture and depth of taste. With natural marbling and a fine layer of fat for crisp crackling, these roasting joints — from pork loin to shoulder — deliver the rich, old-fashioned roast that Sunday lunches and Christmas tables are built around.
Our Yorkshire lamb comes from small farms across the North Yorkshire Dales and Moors, where flocks graze on rich pasture and heather hillsides. This natural diet gives the meat its fine texture and distinctive character. From tender leg and saddle roasts to slow-cooked shoulder, these joints bring a true taste of the Yorkshire countryside to your table.
For a Christmas centrepiece with a touch of Yorkshire tradition, our Yorkshire Christmas Cockerel and Three Bird Roast offer something truly special.
Our award-winning cockerels are fed on homegrown wheat, producing succulent, richly flavoured meat that tastes the way chicken used to.
For those who like to make a statement, the Three Bird Roast layers chicken, wood pigeon, pheasant and sausage meat for a tender, juicy roast that carves beautifully and brings a real sense of occasion to the table.
