You carried a dark secret with you year after year until, one Christmas, you came clean – you just aren’t that keen on turkey. Now, you embrace the idea of singing off your own Christmassy hymn sheet, serving up a stand out feast with whatever you like as the centrepiece. Will this year be beef? Or lamb? You’re a rebel roaster – the choice is yours.
Who said standing out was a bad thing? Watch the video to find out if you really are a Rebel Roaster.
Deluxe 30 Day Matured Beef Roasting Joint
Maturing meat not only makes it much more tender, but it intensifies its flavour, too. Our Deluxe British Beef Joint has been dry aged for 21 days and matured to 30, resulting in juicy, succulent meat that will go perfectly with the rest of your Christmas trimmings.
A recipe all Rebel Roasters must try – MasterChef finalists Billy and Jack share their spin on sprouts
‘For something a little different roast your sprouts with orange zest, honey and pecan nuts for a banging alternative to boiled sprouts. Just prepare your sprouts as normal, toss in oil and season. Roast for 30 minutes, then drizzle with honey, orange zest and crushed pecan nuts and finish off in the oven for another five minutes.'
TIPS FOR WINE PAIRING
Once you’ve picked your main, the next step is matching up a wine to your menu to set the meal off to perfection.
Beef pairs well with rich reds so look out for words like ‘full bodied' and 'tannic' in the tasting notes. Our Saint Emillion is a great pairing.
Lamb comes into its own when paired with something bold and fruity. Try the Cepa Lebrel Rioja Joven and serve lightly chilled.
Going with goose? Look for a dry, slightly more acidic red to cut through the richness of its meat. The Barolo would work beautifully, and is suitably special for an occasion like Christmas.
Salmon is generally best paired with white, although which type depends on how you serve it. The oaky Cimarosa Australian Chardonnay would cut through a creamy sauce (and works with a three fish roast, too), or pick something fresh and zingy, like South African Chenin Blanc, if you’re baking the fish with fresh herbs.