Easter Sunday Menu

Welcome to our Easter Sunday Dinner page packed full of mouth-watering feasts for all the family on Easter Sunday. Orders can be made online, via email at order@garretts.ie and by phone on (085) 858 8926 or (061) 305734 where we would be delighted to assist with your order.

All orders must be received by and cannot be amended after Thursday, 9th April 2020

Traditional Leg of Lamb
(with or without marinade)

Traditional Leg of Lamb studded with Rosemary and Garlic Cloves

EasiCarve Leg of Lamb
(with or without stuffing)
with your choice of marinade

Rack of Lamb
(single with 8-10 cutlets)

Double Rack of Lamb
(with or without stuffing)
with your 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 and mint marinade and cloves of garlic

Rumps of Lamb
(feeds 2 to 3 people)

Lamb Ribeye

Lamb Steaks
(boneless)

 

Royal Mint

Rosemary & Fennel

Garlic with finely chopped peppers & spring onion

 

Washed & Peeled Rooster Potatoes
(for boiling or roasting)

Potato Gratin

Baton Carrots

Diced and Seasoned Parsnip & Carrots

Minted Peas & Broccoli

Peeled Cloves of Garlic

Fresh Rosemary & Thyme

 

 

 

 

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 in your oven at 160 degrees Celsius (fan assisted) / 180 degrees Celsius (conventional). 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 degrees Celsius (fan assisted) / 180 degrees Celsius (conventional). 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 in your oven at 160 degrees Celsius (fan assisted) / 180 degrees Celsius (conventional). 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 in your oven at 160 degrees Celsius (fan assisted) / 180 degrees Celsius (conventional). 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.