Our April Meat Box at Eversfield Organic is all about celebrating the great British Sunday roast. Carefully curated by our butchers, this selection brings together the very best organic cuts—perfect for slow cooking, sharing, and creating those comforting meals that bring everyone to the table.
Whether you’re planning a traditional roast, a hearty midweek dish, or making the most of leftovers, here are six full recipes to help you enjoy every cut in this month’s box.
1. Roast Organic Whole Chicken with Lemon, Garlic & Herbs
Ingredients (Serves 4–6):
- 1 whole organic chicken (approx. 1.9kg)
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 2 tbsp olive oil
- Small bunch thyme or rosemary
- Salt & freshly ground black pepper
- 200ml chicken stock (for the tray)
Method:
Remove the chicken from the fridge 1 hour before cooking. Preheat oven to 190°C (fan 170°C). Pat the chicken dry with kitchen paper—this helps achieve crispy skin.
Rub all over with olive oil, then season generously with salt and pepper. Place the lemon halves, garlic, and herbs inside the cavity. Sit the chicken in a roasting tray and pour stock into the base.
Roast for around 1 hour 20 minutes, basting once or twice during cooking. The chicken is ready when the juices run clear and the internal temperature reaches 75°C.
Remove from the oven, cover loosely with foil, and rest for 15–20 minutes before carving. Use the pan juices to make a simple gravy.
2. Organic Rump Joint Roast Beef with Garlic & Rosemary
Ingredients (Serves 6–8):
- 2kg organic rump joint
- 2 tbsp olive oil
- 4 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped
- Salt & black pepper
- Optional: 1 onion, halved (for roasting base)
Method:
Bring the beef to room temperature for at least 1 hour. Preheat oven to 220°C (fan 200°C).
Season the joint generously, then rub with olive oil, garlic, and rosemary. Place on a roasting tray (on top of halved onions if using).
Roast for 20 minutes at high heat to develop a crust, then reduce to 180°C and cook for:
- 15 minutes per 500g (rare)
- 20 minutes per 500g (medium)
For a 2kg joint, this is approx. 1 hour total for medium.
Rest for at least 20–30 minutes before slicing thinly. Save the juices for gravy.
3. Slow Roasted Organic Lamb Shoulder
Ingredients (Serves 6):
- 2kg lamb shoulder, bone-in
- 3 tbsp olive oil
- 5 cloves garlic, sliced
- 1 tbsp rosemary
- 1 tbsp thyme
- 300ml lamb or chicken stock
- Salt & pepper
Method:
Preheat oven to 160°C (fan 140°C). Score the lamb lightly and rub all over with oil, salt, pepper, garlic, and herbs.
Place in a deep roasting tray, pour in the stock, and cover tightly with foil. Roast for 4–5 hours until the meat is tender and falling away from the bone.
Remove foil for the final 30 minutes to crisp the top. Rest for 20 minutes, then pull apart and serve with the rich cooking juices.
4. Braised Organic Beef Shin Stew
Ingredients (Serves 2–3):
- 500g beef shin
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, crushed
- 500ml beef stock
- 1 tbsp tomato purée
- 1 tsp thyme
- 1 bay leaf
Method:
Preheat oven to 150°C. Season the beef and brown in a hot pan until caramelised.
Transfer to a casserole dish and add vegetables, garlic, herbs, tomato purée, and stock. Cover with a lid.
Cook in the oven for 3–4 hours, until the meat is soft and falling apart. Stir occasionally if needed.
Serve with mash or crusty bread, spooning over the rich sauce.
5. Roast Pork Chipolatas with Honey & Mustard Glaze
Ingredients (Serves 4):
- 800g pork chipolatas
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tsp olive oil
Method:
Preheat oven to 190°C. Toss the sausages lightly in oil and place in a roasting tray.
Cook for 20 minutes, turning halfway. Mix the honey and mustard, then coat the sausages and return to the oven for a further 10–15 minutes until sticky, golden, and cooked through.
Perfect as a side to a roast or served with seasonal greens.
6. Classic Sage & Onion Stuffing (Using Sausage Meat)
Ingredients (Serves 4–6):
- 400g organic sausage meat
- 1 onion, finely chopped
- 1 tbsp fresh sage (or 1 tsp dried)
- 50g breadcrumbs
- Salt & pepper
- Optional: knob of butter
Method:
Preheat oven to 180°C. Gently cook the onion in a little butter until soft, then allow to cool slightly.
In a bowl, combine sausage meat, onion, sage, breadcrumbs, salt, and pepper. Mix well.
Shape into stuffing balls or press into a small roasting dish. Bake for 25–30 minutes until golden and cooked through.
🍽️ The Perfect Sunday, Sorted
This April Meat Box is designed to bring together everything you need for the ultimate Sunday roast experience—from centrepiece joints to the all-important sides.
With a focus on quality organic meat, simple cooking, and traditional flavours, it’s the perfect way to enjoy hearty, comforting meals throughout the month.
