Our farmer John uses six different breeds of turkey to ensure all weights required by our customers are from fully matured female birds. Fed a natural diet and housed in buildings giving both natural light and ventilation while providing essential weather protection. The fully matured birds are then dry plucked & hung for a minimum of 14 days to dry age before being dressed for sale to mature & develop the special flavour & texture unique to this traditional method.

All our Turkeys come with Pop-Up Cooking Timers

Click here for Storage & Cooking Guidelines

Turkey Sizes & Serving Quantities

Many people find it difficult choosing the size of their turkey, especially as it is a purchase that can often be made only once or twice a year.

The chart below will give you a guide as to how many servings you can expect from an Farm Weight (NYD) Turkey

If your family are big eaters & love their turkey you might want to allow for a few extra servings... check out our recipe section for left over turkey recipes!

Ham or Gammon?

Many people are unsure of the difference between Gammon & Ham – the answer? Gammon becomes Ham when cooked. We can provide you with either.

Cooked Ham Varieties

Pre-ordering cooked ham joints via the butchers or by telephone is essential.

• McCartney’s Plain Ham
• McCartney’s Honey Glazed Ham
• McCartney’s Cloved Honey Glazed Ham

The above are sold fully cooked in a vacuum pack for convenient storage. Allow approximately 1/2lb (225g) per serving

To reheat:

Simply slice off the required amount for each meal & either heat on a plate in the oven covered with tinfoil and add a few drops of water to prevent drying. Or cover with some cling film & heat in the microwave until hot!

Gammon

• Boneless Gammon
• Bone-in Gammon - Order only
• Smoked-Gammon - Order only

All of the above are sold in a vacuum pack for convenient storage. Allow approximately 1/2lb (225g) per serving + 1lb for cooking.

To Cook:

Our Gammons are sweet cured & do not require steeping in water at home before cooking.

Place in a saucepan of water & bring to the boil, drain the water, refill & simmer for 20 minutes per 1 lb (454g) until cooked – why not try boiling in Coca Cola, Apple Juice or Cider for something different.

The cooked gammon (ham) can then be glazed as desired.  Peel off all the skin – make a couple of horizontal incisions and you should be able to peel it off in strips, use a clean dry cloth to protect your hands from the heat. Now score the fat with criss-cross cuts, making a diamond pattern stud a clove into the centre of each diamond shape if desired

Glazing suggestions include:

• Local Honey (available in store) & Soft Brown Sugar
• Honey & Mustard
• Marmalade

Place the cooked gammon on a baking tray and add your glaze. Bake uncovered in the oven at 180*C for 30 minutes or until golden. Leave to rest for about 30 minutes before carving.

Spring Lamb is avaible to order for Easter - but please do order early!

Lamb Noisette Roasts

This is the full loin of lamb with the bone taken out and rolled. It is available as a roast in a piece and can also be stuffed with our traditional breadcrumb stuffing

Shank of Lamb

Which is the front leg is suitable for pot roasting or for stewing.

Leg of lamb 

For oven roasting, can be cut to whatever size the customer requires. Available on the bone, boneless or boneless with a mint glaze.

Boneless Shoulder of Lamb

Sold as an oven roasting cut, it is deboned, defatted and can be stuffed or glazed in mint. Usually supplied in a cooking bag with a pop-up cooking timer.

All our Turkey Breast Fillets come with Pop-Up Cooking Timers

Click here for Storage & Cooking Guidelines



Turkey Fillet Sizes & Serving Quantities

Many people find it difficult choosing the size of their turkey.

The chart below will give you a guide as to how many servings you can expect from a Turkey Breast Fillet

If your family are big eaters & love their turkey you might want to allow for a few extra servings... check out our recipe section for left over turkey recipes!