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Italian style Free range Tamworth pork rib eye roast with crackling stuffed with fresh garlic, rosemary, thyme, sage, fennel and lemon (Frozen)

Regular price $82.00

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Here is a general guide  - based on average portions.

Turkey - allow approximately 1.5 lbs (675 g per person). For turkeys under 14 lb allow approximately 2 lb (900 g) per portion as the bone to meat ratio is higher for smaller birds.

Goose - allow 2 lbs (900 g) per portion. The biggest geese are only about 11-12 lbs (approx 5.5 kg) so if you need to feed more than 6 people you will need 2 geese.

Chicken (whole, on the bone) - allow 1 lb (450 g) per portion.

Duck - allow 1 lb (450 g) portion.

Pheasant - 1 pheasant feeds 2 people.

Guinea Fowl - 1 guinea fowl feeds 4 people.

Ham, raw. Order 8 oz (225 g) per portion. This will give you 4 oz (110 g) of cooked ham per portion. Ham loses approximately 1/3 to 1/2 its weight in the boiling process, so if you need 2 kg of cooked meat, you should order 4 kg of raw ham.

Meat on the bone (e.g. Rib Roast) - allow 1 lb (450 g) per portion.

Meat, boned (e.g. Rump roast/Topside Roast/Boned Pork Loin) - allow 8 ounces (225 g) per portion.

Meat boned for casserole (e.g. venison casserole pieces) allow 4 oz (110 g) for a casserole with equal vegetable ingredients e.g. mushrooms, onions, carrots. If the casserole meat is just poached in wine, allow 8 oz (225 g) per portion.

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Traditional Italian style free range Tamworth pork shoulder rib-eye roast. This is a boned free range pork shoulder rib eye roast stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape.  Perfect for slow cooking.  Perfect for Christmas. parties and buffets. This roast has crackling


This product is frozen.

Cooking instructions

Twelve hours before you want to cook the roast remove all the packaging, place on a plate and leave in the fridge uncovered. Take out of the fridge an hour before cooking to help the meat reach room temperature. Pre-heat your oven to 220 degrees C (200degrees C for a fan oven). Season the outside of the meat. Place the roast on a trivet in a roasting tin. Place the roast in the oven for 30 minutes. Turn the oven down to 180 degrees C for a conventional (non-fan) oven (and 160 degrees C for a fan oven) and pour 1/2 kettle of water around the joint (not pouring any water on to the meat) to cover the base of the tin and cook for a further 1.25 hours per kg of meat (so for example a 2kg Roast would need 2 1/2 hours further cooking). Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C. If it is not at this temperature, continue to roast for another 15 minutes and check again, repeating until an inner temperature of 75 degrees C is reached. Take the roast out of the oven and leave to rest allowing 10 minutes per kg of meat. 

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