Easter Sunday Menu

Welcome to our Easter Sunday Dinner page packed full of mouth-watering feasts for all the family on Easter Sunday. To order, simply download the order form by clicking here, or pop in store where we would be delighted to assist with your order.

All orders must be received by and cannot be amended after Tuesday, 16th April 2019

Traditional Leg of Lamb
With/without marinade

Traditional Leg of Lamb
Studded with rosemary & garlic cloves

EasiCarve Leg of Lamb
With/without stuffing & with choice of marinade

Rack of Lamb
Single with 8- 10 cutlets

Double Rack of Lamb
With/without stuffing & with choice of marinade

Slow Roast Shoulder of Lamb
Bone in

Slow Roast Boneless Shoulder of Lamb
With your choice of marinade

Slow Roast Shoulder of Lamb
With Feta cheese, rosemary & mint marinade and cloves of garlic

Loins of Lamb
Bone in

Boneless Loins of Lamb

Rumps of Lamb
Feeds 2 to 3 people

 

Royal Mint

Rosemary & Fennel

Garlic with finely chopped peppers & spring onion

 

Washed & Peeled Rooster Potatoes
For boiling or roasting

Chantenay Carrots

Baton Carrots

Diced & Seasoned Parsnip & Carrot

Purple Broccoli

Peeled Cloves of Garlic

Fresh Rosemary & Thyme

 

 

1 hour per kilo at 160 degrees Celsius for a fan assisted oven 1 hour per kilo at 180 degrees Celsius for a conventional oven

 

 

Leg of Spring Lamb

We recommend covering your leg of lamb with real Irish butter for added flavour (if it is not marinated).  Season to your liking. Allow 1 hour per kilo at 160 (fan assisted)-180 (conventional) degrees in your oven. Always allow your leg of lamb to rest for 15-20 minutes before carving.

Rack of Spring Lamb

We recommend covering your rack of lamb with real Irish butter for added flavour (if it is not marinated).  Season to your liking. Allow 45 minutes to 1 hour for our 11-12 rack of spring lamb in your oven at 160(fan assisted)-180(conventional) degrees. Always allow your rack of lamb to rest for 10-15 minutes before serving.

Easi-Carve Leg of Spring Lamb (Stuffed)

We recommend covering your easi-carve leg of Spring lamb with real Irish butter for added flavour (if it is not marinated).  Season to your liking. Allow 1 hour per kilo at 160(fan assisted)-180(conventional) degrees in your oven. Our Easi-carve legs of Spring lamb normally weigh 1.75 kg.  Therefore, your easi-carve should cook in about 1 hour and 45 mins depending on your oven.  However, check with a member of our team to confirm the exact weight for cooking. Always allow your leg of lamb to rest for 15-20 minutes before carving.

Rump of Spring Lamb 
This cut of Spring lamb is not very well known. However, when cooked correctly it oozes with flavour. We recommend covering your rump of Spring lamb with real Irish butter for added flavour (if it is not marinated).  Season to your liking. Allow 45-50 minutes at 160(fan assisted)-180(conventional) degrees in your oven. Our rumps of Spring lamb normally weigh about 500 grams.

*Note: To convert lbs to kilos, divide your lbs figure by 2.2. To convert kilos to lbs, multiply your kilo figure by 2.2.