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Can't Cook, WILL Cook.. Easter Turkey!

Tuesday, March 15, 2011 at 04:07PM
Tags: easter turkey, simplest turkey, easter dinner, easter lunch
Filed in: Pipers Farm, Simplest Turkey, Turkey, Awards, Simplest Range, Recipes Easter,

For some, Easter cooking is the perfect excuse to invite friends and family round and show off culinary talents.
For others however, the prospect of somehow creating a delicious Easter meal is a little daunting! I definitely fall into the latter category but decided that this year I will really give it a go! I have only volunteered as I have a trick up my sleeve- for Easter lunch I am going to serve Pipers Farm Simplest Turkey. It is a foolproof way to create the perfect Easter turkey but with minimal effort- it cooks in just an hour!

It is all there- white and brown meat, delicious apricot and hazelnut stuffing, sausages wrapped in bacon, and a pot of turkey stock to make a fabulous gravy at the end. I'm not sure even I can go wrong, but wish me luck anyway!

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Easter lamb - the perfect Easter meal!

Tuesday, March 15, 2011 at 04:05PM
Tags: easter lamb, lamb dinner, farm lamb
Filed in: Pipers Farm Lamb, Easter,

When you think of traditional Easter food, lamb is often the first thing that comes to mind.
Driving around at this time of year you see fields full of lambs enjoying the spring sunshine. It doesn't have to be a seasonal treat though, here at Pipers Farm we grow lambs all year round taking great care to ensure consistency whether you order our lamb for your Easter Lunch or your summer barbecue! All of Pipers Farm lamb is hung for three weeks on the bone to create an incomparable flavour and tenderness.

There is no doubt that it is a tasty choice of meat for any Easter recipe, but it is of course important to choose the right piece to ensure that your Easter lunch or dinner is perfect.

Our shoulder of lamb has marbling fat running throughout and is the perfect option if you like meat with lots of character. However, for those who prefer leaner meat, leg of lamb is the joint to choose, still full of flavour, it is meticuously trimmed so that you are left with just a small amount of fat.

You may prefer to cook the joint with the bone in for extra flavour, however, if you would rather not pay for the bone, a boneless leg or shoulder of lamb is definitely the way to go. This also has the advantage of adding in one of our four delicious home made stuffings such as apricot and hazelnut or rosemary and garlic.
Before ordering it is good to work out how many people you will be feeding for the main Easter meal, but also whether you would like any cold to nibble on the next day.