Roast In A Box
Roast In A Box
Next-day delivery, Monday to Saturday. Order by midday.
Pasture-finished beef and lamb from Bailey Hill Farm
Delivered chilled, nationwide
Every trimming prepped by our chefs
A proper British roast from our barn kitchen at Bailey Hill Farm. Our chefs prep every trimming. You roast the meat and finish it in the oven.
Order by Friday midday for Saturday delivery. Feeds 6 for £20 a head.
What's in the box
Choose your main:
- Beef: Red Ruby Devon, pasture-finished here at Bailey Hill Farm
- Lamb: Exlana, pasture-finished here at Bailey Hill Farm, boned and rolled
- Chicken: from a local farm, stuffed with garlic, onion and lemon
- Pork: British pork loin from our Buckinghamshire butcher
- Butternut squash (v): roasted with herbs
- Nut roast (vg): nuts, vegetables and coconut milk
With all the trimmings: rosemary and garlic roast potatoes, seasonal greens, jumbo pigs in blankets, Yorkshire puddings, maple and thyme carrots and parsnips, stuffing and gravy.
Choose the nut roast for a fully vegan box, with vegan versions of all the trimmings except the Yorkshire puddings.
Plus cooking timings and an All In A Box playlist.
Allergens
Mains
Beef, lamb, chicken, pork: mustard, celery
Squash (v): mustard, celery
Nut roast (vg): nuts (hazelnuts, walnuts, pecans, almonds, cashews), celery, soya, sulphites
Trimmings
Yorkshire puddings: eggs, milk, gluten
Stuffing: gluten
Pigs in blankets: sulphites
Gravy: celery, sulphites
Roast potatoes, seasonal greens, carrots and parsnips: none of the 14 allergens
Add-ons
Cauliflower cheese: milk, mustard, celery, gluten
Apple crumble: milk, gluten. Custard: eggs, milk
Apple, cranberry and mint sauce: sulphites
Horseradish: eggs, mustard, sulphites, milk
Red Cabbage: sulphites
Green beans: none of the 14 allergens
Our kitchen handles nuts and other allergens, so we can't guarantee any dish is free from traces.
How to cook it
Before you start: heat your oven to 200°C with a tray of oil in for the potatoes, and take your meat out of the fridge 30 minutes before cooking.
Times are for a whole joint or bird. For a box for two, halve them.
Beef or lamb (medium rare): 15 mins at 200°C, then 30 mins at 180°C. Rest before carving.
Chicken: about 1 hour at 180–200°C. Rest before carving.
Pork: 15 mins at 200°C, then 1 hr 15 mins at 160°C. Rest before carving.
Squash: about 30 mins at 180–200°C.
Nut roast: 20 mins at 180°C.
Roast potatoes: about 60 mins at 180–200°C, in hot oil.
Carrots and parsnips, stuffing, pigs in blankets: about 30 mins at 180–200°C.
Yorkshire puddings: about 10 mins at 180–200°C.
Gravy: 10 mins on a low heat. Add the juices from your resting meat.
Baste the meat every 30 minutes. Using a thermometer? Beef and lamb are medium rare at 55–59°C; chicken and pork need 75°C.
Full instructions come in every box.
Delivery & storage
Delivered chilled, next day, Monday to Saturday. Order by midday for next-day delivery, or pick a later date above.
Your box arrives in insulated packaging. Pop everything in the fridge as soon as it arrives, and use by the date on the label.
Add to your box
Each serves 2