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Upgrade your Sunday best

As summer fades and the weather cools, nothing can beat the warming satisfaction of tucking into a roast
dinner with all the trimmings. Whether you prefer a whole leg of lamb or a juicy chicken, make it the best it can
be with our expertly sourced and prepared joints plus finishing touches – it's your roast, but better

Start with the centrepiece

Your roast might not be complete without crisp Yorkshires brimming with gravy or a generous helping of golden parsnips, but one thing’s for sure – the meat is at the heart.

Our Roast range makes easy work of cooking with carefully prepared roast-in-the-tray centrepieces that come with their own sauce, ready to finish at home in the oven. Our in store new-season Slow Cooked Beef Shoulder with Red Wine and Caramelised Shallots (left) is pre-cooked sous vide for a meltingly soft texture. We chose the shoulder because it slow-cooks to a buttery tenderness. Alternatively, if you want to scratch cook for your next big gathering, try our impressive dry-aged two wing rib of beef or our boneless rolled rib of beef from our online Food to Order service.

When it comes to provenance, we've got it covered – we source all of our beef from trusted expert farmers, whose cows graze on quality grass on British farms.

Top roast tips

  1. Take your joint out of the fridge about an hour before cooking to let it come to room temperature, this stops the meat seizing up when it goes into a hot oven.
  2. Always roast meat in the centre of the oven on the middle shelf to ensure even cooking.
  3. Let your joint rest for at least 10 minutes after cooking so the meat fibres can relax, leaving it juicy and easy to carve.
  4. Sear large joints of beef in a hot pan on the stove before you roast them. The meat will have a lovely caramelised coating and the meat juices in the pan can be added to your roast potatoes for extra flavour.
  5. Elevate your meat in the roasting dish by placing it over halved red onions so it cooks evenly without sticking to the bottom. You can add the beefy roast onions to your gravy at the end.

Shop Food to Order Beef


Our meat is a cut above

A game-changing main course

It’s the super-soft venison shoulder that makes our new Gastropub venison and stuffing pie irresistible. That and the rich gravy, smoked lardons and sage and onion stuffing inside.

Find it in your nearest store

Spice up your Sunday

If you thought chicken was boring then you haven't tried our recipe for sumac roasted chicken with Israeli hot sauce.

See the full recipe

The best of British beef

We work with trusted farmers who rear cows with care, leaving them to graze on the green grass of home in Britain – and we can trace each cut back to its farm of origin.

Find British beef online

A cracking pork recipe

Add a fruity twist to your next roast with our idea for crispy-skinned pork with spiced and poached rhubarb.

See the full recipe

Three of the best sauces

You've got the gravy sorted, but why not shake up your roast dinner with a flavoursome sauce? These three new additions to our in store range are a great place to start.

Meaty Mustard:
Stir this wholegrain mustard, made with beef stock, through creamy mashed potatoes, and serve with roast pork for a luxurious take on a classic side dish.

Redcurrant and Red Wine Jelly:
When you’re making roast lamb, stir a spoonful of this ruby-red jelly into the pan juices to bring a hint of fruit to your gravy.

Elderberry and Blackcurrant Jelly: This lightly set fruity jelly goes great with rich game, such as venison and pheasant, and is delicious when served with sharp, sweet red cabbage.


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Recipe: Caramelised red onion Yorkshire puddings

  • PREP: 17 min
    COOK: 43min
    243 cal

Nutritional info per serving

  • Calories: 243
  • Fat: 12.7g(6g saturated)
  • Carbohydrates: 27.5g
  • Sugar: 3.6g
  • Fibre: 1.9g
  • Protein: 6.5g
  • Salt: 0.17g



4 tbsp flavourless oil, such as groundnut, or beef dripping, melted
1 large red onion, finely sliced
1½ tbsp red wine vinegar
½ tsp soft light brown sugar
1 tsp thyme leaves, plus 6 sprigs
175g plain flour, sifted
2 large eggs
160ml semi-skimmed milk
1 tbsp wholegrain mustard


  1. Put 1 tbsp of the oil or dripping in a large frying pan set over a low-medium heat. Add the red onion with a pinch of salt and cook, stirring often, for 10 minutes until softened and just starting to colour. Add the vinegar and brown sugar, increase the heat and cook for two-three minutes, until the onions are sticky. Stir in the thyme leaves and set aside.
  2. Heat the oven to 220°C/200°C fan/gas 7. Divide the remaining oil or dripping among the holes of a six-hole muffin tin. Put it in the oven.
  3. To make the batter, put the flour in a bowl and create a well in the centre. Break the eggs into the well and, using a whisk, begin to incorporate them into the flour. Add the milk and 120ml water, continuing to whisk to make a lump-free batter. Whisk in the mustard and transfer to a jug.
  4. You now need to work quickly, so have the caramelised onions and thyme sprigs to hand. Remove the hot tin from the oven and swiftly divide the batter among the holes (it will splutter when it hits the hot oil). Spoon the onion mixture evenly into each hole and top with a thyme sprig. Cook for 25-30 minutes, until well risen and browned. Remove from the tins, season with salt and pepper and serve straightaway.

See more autumn recipes


Five twists on a favourite

Roast beef wouldn’t be the same without Yorkshire puddings, but why wait for Sundays? We’ve got new savoury and sweet ways to enjoy these foolproof puds any time...

The key to making Yorkshires is to remember the ratio for the recipe: equal quantities of flour, egg and milk – and that’s it. If you want to try something different, this simple batter can be complemented with all kinds of flavour pairings, such as fresh herbs, mustard, cheese or bacon. Traditionally, leftover Yorkshire puds were filled with jam and served for pudding – custard on the side was optional so try something new with our clever new takes on an old classic.

1. With cheese
Make a tangy Yorkshire by stirring in a handful of grated mature Cheddar and finely chopped chives before pouring into the tin and serve with roast pork.

2. With fresh herbs
Mix freshly chopped sage and parsley or rosemary and thyme into your batter before baking to give your Yorkshires a green-flecked appearance and herby flavour. These are especially good with roast chicken.

3. With eggs
For a brunch with a difference, scatter just-baked Yorkshires with cooked, crispy pancetta. Crack in an egg and return to the oven until the egg is set, but still runny in the middle.

4. With seasonal fruits
Make your usual batter, but add 1-2 tsp sugar. Once cooked, brush with melted butter and dust liberally with cinnamon-sugar. Fill with soft fruits like blackberries or stewed plums.

5. With ice cream
Add a drop of vanilla extract to your batter. Once cooked, place a scoop of vanilla ice cream in the middle of the warm Yorkshires. Drizzle a generous serving of hot chocolate sauce over the top and sprinkle with chopped nuts.

Five ways with Yorkshire puddings

Food inspiration

Shope roasting cookware

Upgrade your cookware

Cook and serve up in style with our wide range of chef-approved kitchenware, from copper-based pans to non-stick roasting trays and casserole dishes

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Chefs discuss beef in kitchen

The chef's method

Go behind the scenes to see how two chefs came up with eight dishes celebrating British beef

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Adventures in Food

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