Making it a Christmas to savour

You can't beat getting everyone together round the table at Christmas. We wanted to make sure 2011 was one to remember with tips for planning cooking in advance, and choosing a centrepiece that'd do you proud.

Turkey roasted to perfection

Turkey's been gracing our Christmas tables since Victorian times and it's a great choice thanks to its succulent white meat which goes brilliantly with all the festive trimmings of the season. It can also be big enough to feed a large family, or provide leftovers to make Christmas last that little bit longer.

If you were after a standout roast last Christmas we recommended one of our Taste the Difference Norfolk Black turkeys. A slower-growing breed exclusive to Sainsbury's, which delivers a more moist meat with a fuller flavour.

Show stoppers for a festive feast

While we tend to think of turkey when we talk about Christmas, you don't always have to serve it up on Christmas Day. We suggested a number of wonderful alternatives to introduce some different flavours to the festivities.

Three- or four-bird roast

We brought it up to date for 2011 with our Taste the Difference centrepieces. You could choose from goose with duck, turkey, guinea fowl and stuffing, or the smaller duck with turkey, guinea fowl and stuffing.

Rack of lamb

This is a lovely tender cut, which is simple to cook and impressive when served. We suggested you buy two racks and present them interlinked as a 'guard of honour'. Delicious on their own, or with a herb crust, just make sure you don't overcook the meat.

Rib of beef

The butcher's choice, this premium cut of beef benefits from having the bone left in which, with the marbling that runs through it, gives the meat its delicious, rich flavour. Superb when roasted and served with Yorkshire pud.

Pork loin

Another cut that is especially succulent when the bone is left in. Try with a fruity stuffing. At its best when the fat is scored, then roasted to produce a perfect crackling.

Accompaniments

Christmas dinner is as much about the trimmings as the roast. Pigs in blankets, a great tasting stuffing, cocktail sausages and crispy bacon can all add to the magic of an amazing meal. And they were all available from our meat counters in 2011.

Did you know...

  • 1

    Once you knew how many people you were cooking for, it was time to choose your centrepiece. If there were lots of you, we suggested a whole turkey or a large rib of beef. For less, the crown of the turkey, or a rack of lamb. And below we gave you even more ideas

  • 2

    We recommended ordering your meat in advance. We had all the festive food you might want, ready to order instore, from our exclusive Taste the Difference Woodland free-range Norfolk Black turkey, through to duck and goose to pork loin and rib of beef. Come back closer to Christmas and see what meaty feasts we've got for you this year

  • 3

    The easiest way to manage the cooking is to work out your timings. We recommended you calculated the cooking times for your centrepiece and all the trimmings and made a schedule you could stick to on Christmas Day. Remembering you'd need to pop the oven on to warm first

  • 4

    If you do some of your preparation on Christmas Eve, like chopping onions and peeling carrots and sprouts, you'll have more time to open presents and enjoy the festivities on the big day

Need a bit of help? Just ask

Need a bit of help? Just ask

If you're wondering about portion sizes or are unsure about the best way to cook any of the cuts described here, why not ask one of our colleagues at your local meat counter? They've got all the information you need at their fingertips, and they can prepare your meat the way you like it.

Festive inspiration

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Meet Julien Pursglove

  • Meet Julien Pursglove

    Our master butcher talks you through the choicest cuts of meats and how to make the most of them.

    Watch his guide