Sliced roast ribeye beef with crisp confit potatoes and green herb sauce

Roasting Joints

Roasting brings together some of the most rewarding cuts in the butcher’s shop, from topside, top rump and rolled sirloin to pork belly, lamb saddle, haunch of venison and whole chicken. Whether it’s Sunday lunch or a smaller midweek roast, there’s something to suit the occasion.

The cut determines how it wants to be cooked. Topside and top rump give neat, lean slices, whilst rump and rolled sirloin bring more richness. Rolled brisket, pork belly and half shoulder of lamb want more time and gentler heat. Lean venison benefits from careful cooking, and a whole chicken makes a generous roast for sharing.

Our butchers prepare each joint in the way that suits it best, including boned and rolled joints that are straightforward to cook and carve. Everything is butchered to order and Always Fresh, Never Frozen®.

For a more specific selection, browse our Beef Roasting Joints, Lamb Roasting Joints and Pork Roasting Joints collections. For a broader choice of cuts, see our Venison and Chicken collections.

12 products

Choosing a Roasting Joint

Choose a roasting joint as much by how you want to cook as by how many people you’re feeding. Topside is lean, traditional and carves into neat slices. Top rump is lean too, but our butchers tie a layer of aged rib-cap fat over each joint to help baste the meat as it roasts. Rump and rolled sirloin bring more richness, whilst rolled brisket is different again. Give it time and cook it slowly until tender.

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Pork belly wants a slower roast to render the fat, with enough heat to give you proper crackling. Boneless rolled loin is leaner and needs a little more care to avoid drying out. Lamb saddle and rolled leg can be roasted fairly quickly and served pink, whilst half shoulder wants a longer, gentler cook. Boneless rolled leg of mutton has a deeper flavour and is another cut worth giving plenty of time.

Wild venison haunch is a good alternative to beef or lamb, particularly during autumn and winter. Our venison comes from free-roaming fallow deer on the Harewood Estate in West Yorkshire. The haunch is naturally lean, so it benefits from careful roasting and a proper rest before carving. A whole free-range chicken is a straightforward choice for Sunday lunch, with plenty of scope for gravy, roast potatoes and stock from the carcass afterwards.

When deciding how much to order, consider whether the joint is on or off the bone, how many people you're feeding and whether you want leftovers. Bone-in joints generally need a little more weight per person, while boneless rolled joints are easier to portion and carve.

For cooking guidance, see How to Cook Topside of Beef, How to Cook Rolled Sirloin of Beef and How to Cook Pork Belly.

For something more involved, try Valentine Warner’s Rolled Beef Sirloin, George Ryle’s Roast Rump of Beef with Cep & Potato Gratin & Parmesan Salad or Roast Haunch of Venison with Bacon, Cabbage & Prunes.

For lamb, see Shoulder of Lamb with White Beans & Salsa Verde or Saddle of Lamb with Anchovies & Parsley.

And you can’t go far wrong with Henry Harris’s Duck Fat Roasted Potatoes alongside any of them.

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