Available all year

• Boned and rolled roasting joint
• Allow at least 200g per person
• Marinade the day before and/or cover in foil
• Dispatched chilled

Available in a variety of sizes, the roasting joints are all cut from the haunch or back leg. Boned and rolled by our butchers, these joints are easy to carve and are ideal for a family meal or Sunday lunch.

Unlike most roasts from farmed animals there is no fat in wild venison so the joint has to be cooked carefully to stop if from drying out. 

Refer to cooking guidance

Don't overcook! Either wrap in silver foil or lard the joint so as to prevent it drying out during the cooking process.