Butcher reveals NOW is the best time to buy your Christmas meat
With Christmas being just one month away, Orchard Pig have teamed up with expert butchers at Perry’s Butchers to warn shoppers that now is the time to buy your Christmas meat.
Research from Orchard Pig reveals that a third (36%) of Brits having ruined their Christmas dinner by overcooking or undercooking it, getting ahead early is one of the simplest ways to avoid festive stress, and secure the perfect centrepiece before demand peaks.
To help the nation prepare with confidence, Orchard Pig and Perry’s Butchers are sharing their top expert tips on perfecting your roast this Christmas. Michael McAdam, Brand Manager at Orchard Pig, comments: “Christmas cooking should be about joy, not panic. With many Brits feeling the pressure of the big roast, we want to help them cook with confidence and enjoy the celebrations. Here’s to turning festive fear into flavour this Christmas.”
Top tips from the experts:
Order early – Santa isn’t the only one with a list:
Your Christmas meat should be on your wish list early. Order at least four weeks before the big day to secure the finest quality and your preferred cut. Butchers are in high demand during the holidays, so getting in early ensures you’ll have your dream centrepiece ready for the big day.
Get the quantity just right:
A good rule of thumb is around 250g of meat per person, plus a little extra for those irresistible Boxing Day sandwiches. If you’re unsure, your butcher can help size up portions and suggest cuts that stretch beautifully across a festive table, with enough left to relive the feast the next day.
Think beyond the turkey:
Christmas is the perfect time to expand your festive menu beyond the traditional. A beautifully glazed ham with cloves and orange, a golden-crusted pork loin stuffed with herbs, or an aromatic rolled porchetta can make a show-stopping centrepiece. For a twist, try glazing your meat with a splash of Orchard Pig Reveller — a crisp, light cider with zesty notes and a hint of citrusy lime. It caramelises beautifully and adds a subtle festive tang.
Comfortable cooking choices:
Stick to cuts you feel confident cooking, whether that’s a slow-roasted shoulder, a succulent beef rib, or a simple but perfectly seasoned chicken. Confidence and care in your cooking will always outshine a complicated recipe. Braising meat or enriching gravy with a quality dry cider brings delicious depth of flavour – Orchard Pig Truffler has rounded bittersweet depth and pairs beautifully with roasted meats and cheeses.
Give the gift of juiciness:
Bring your meat to room temperature an hour before roasting for even cooking. Once it’s out of the oven, let it rest for 20–30 minutes under loose foil — this allows the juices to redistribute and the flavours to deepen.
