Easter Sunday is one of those occasions that calls for a proper roast. Family round the table, the oven on, good food shared and enjoyed without rushing.
For many, lamb is the traditional choice. And it’s hard to beat. But Easter can be about more than one option. Whether you stick with tradition or try something different this year, a quality joint makes all the difference.
Traditional Easter Lamb
You can’t beat lamb at Easter.
Leg of lamb remains the classic centrepiece. Slow-roasted with garlic and rosemary, served pink in the middle, it’s rich, full of flavour and perfect for sharing.
Lamb shoulder is ideal if you prefer something slower cooked and tender, falling apart at the touch of a fork.
Butcher’s tip: Always allow lamb to rest before carving. Fifteen to twenty minutes makes all the difference to tenderness.
A Classic Beef Joint
If lamb isn’t for you, a good beef joint is just as impressive.
Topside or sirloin make beautiful Easter roasts. Cooked medium and carved thickly, they pair perfectly with traditional trimmings and rich gravy. Beef also gives you excellent leftovers for sandwiches or a second meal on Easter Monday.
Butcher’s tip: Bring your joint to room temperature before roasting so it cooks evenly throughout.
A Show-Stopping Roast Chicken
Sometimes simple doesn’t mean compromising.
A whole roast chicken, cooked properly with butter under the skin and seasonal herbs, can be just as impressive on the Easter table. Crisp skin, tender meat and proper gravy make it a reliable and satisfying choice.
It’s also an excellent option for smaller gatherings or those wanting something lighter than red meat.
Butcher’s tip: Bring your chicken to room temperature before roasting and let it rest properly before carving. Resting keeps it juicy and makes carving far easier. If you’re unsure on size, we’ll help you choose the right bird for your table.
Glazed Ham
A glazed ham is a popular choice at Easter and brings something slightly different to the table while still feeling traditional.
Whether finished with honey and mustard or a light marmalade glaze, ham offers a balance of savoury and sweetness that works beautifully alongside classic roast trimmings. Served warm as the centrepiece or sliced cold later in the day, it’s incredibly versatile.
It’s also ideal if you’re hosting across the whole weekend. Easter Sunday roast, then sandwiches or lighter meals the following day.
Butcher’s tip: We can advise on the right size ham depending on how many you’re serving and whether you’re planning for leftovers.
Easy but Impressive: Try our Beef Wellington!
If you want something that looks special with minimal preparation, our pre-prepared Beef Wellington is a fantastic option.
Wrapped in golden pastry and ready for the oven, it delivers real impact without the stress. Slice into it at the table and you have a centrepiece that feels worthy of the occasion.
Perfect for those who want Easter to feel celebratory without spending the entire morning in the kitchen.
Butcher’s tip: Keep your Wellington chilled until it goes in the oven. A cold pastry and a hot oven help achieve that crisp golden finish without overcooking the beef inside.
A Pork Crackling Joint
A well-roasted pork joint with crisp crackling is always a welcome addition to the Easter table.
Whether you choose pork loin or shoulder, slow roasting brings out rich flavour and tender meat, while golden crackling adds that all-important crunch.
Served with seasonal vegetables and proper gravy, it offers something traditional yet slightly different from lamb or beef.
Easter doesn’t have to mean one set rule. It’s about what your family enjoys around the table.
Butcher’s tip: Pat the rind dry and score it properly before roasting. A good layer of salt helps achieve crisp, golden crackling.
The Importance of Proper Trimmings
A good roast is built around its sides.
Crispy roast potatoes, spring greens, carrots, cauliflower cheese and proper gravy complete the plate. Keep it seasonal and keep it simple.
The meat is the hero. The trimmings should support it.
Choosing the Right Joint
When it comes to Easter, quality matters.
At Boxley’s of Wombourne, our lamb and beef are sourced from trusted British farmers and prepared on site. Whether you’re planning a smaller Easter lunch or a larger family gathering, we can advise on the right joint and the right quantity to suit your table.
There’s no need to guess at portion sizes or worry about having too much or too little. Just tell us how many you’re feeding and we’ll guide you accordingly.
Easter comes once a year. It’s worth doing it properly.