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Three Bird Roast

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Code Size/Type Price  
H4010 Family 4.5-5 KG Serves 10-12 £99.95
H4011 Celebration 5-5.5KG Serves 12-15 £109.95
  Price per head  £7.40 Approx £ per head
  • Description
    • >Order by 10am for next day delivery>  The original and still the best. A boned goose stuffed with a chicken, stuffed with a pheasant with spiced pork & orange stuffing between each layer. Expect a round of applause from your dinner guests! Prepared by hand at Seldom Seen Farm. 

      Despatched and delivered frozen. Allow 48 hours to defrost. Ready to cook once defrosted.

  • Cooking
    • Preheat oven to 190ºC, gas mark 5. Place roast in a roasting pan and rub salt into the breast. Cover pan completely with tin foil, place in the oven and roast three to four hours depending on the size: Small Roast - up to 4.5kg (10lbs) - 3 hours, Medium Roast - 4.5-5.4kg (10-12lbs) – 3 1/2 hours, Large Roast - over 5.4kg (12lbs) - 4 hours. Please do not overcook. Remove the tin foil for the last twenty minutes of the cooking time to allow the skin to become golden and crispy. The meat is cooked when a skewer inserted in the side lets the juices run clear. Allow the roast to rest in a warm oven for at least 40 minutes before serving. This resting period is very important as it allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of these juices will escape though and these should be poured into the gravy. To carve, place on a flat board and slice through, using a sharp knife. Carve into thickish slices. Serve with roast potatoes, gravy and a selection of vegetables.
  • Storage
    • Fridge: Delivered frozen, takes 48 hours to defrost.Can be kept defrosted and refrigerated for up to 48 hours.
      Freezer: Delivered frozen, store frozen up to 3 months
  • Ingredients
    • H4011: Goose, chicken, pheasant, minced pork, wholemeal breadcrumbs (CEREALS), onion, CELERY, parsley, orange juice, orange rind, EGG. Allergens in capital letters

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