Christmas Made Easy





TURKEY
- Free Range
- Hormone and chemical free
- RSPCA Approved Australian Turkey
- Make your Christmas gathering unforgettable with this beautifully roasted whole turkey, sure to have everyone coming back for seconds.
- Cook time: 40 mins per 1kg
- Preheat the oven to 180°C. Place the turkey in a tray with 1 cup of water and 4 tablespoons of olive oil. Cover it with foil. Cook the turkey for 40 minutes per kilo if unseasoned, or 55 minutes per kilo if seasoned. Baste the turkey with its own juices every 20 minutes during the last hour of cooking. Remove the foil 30 minutes before the end to allow the turkey to brown. Lightly cover the turkey with foil and let it rest for 10-20 minutes before carving. Please note, cooking times may vary depending on your oven.
Rolled Turkey Breast
- Free Range
- Hormone and Chemical Free
- RSPCA Approved Australian Turkey
- Create a memorable holiday meal with this succulent turkey breast roll, perfect for adding a touch of elegance to your festive feast.
- Cook Time
- Preheat the oven to 200°C. Whilst the oven is preheating, remove the turkey breast from the fridge for 20-30 minutes and place it in an oven-safe baking dish on the bench. Bake for 50 minutes per kilo at 200°C for the first 30 minutes, then reduce the temperature to 175°C for the remaining time. Once cooked, lightly cover the turkey breast with foil and let it rest for 10-20 minutes. Finally, remove the netting and slice. Please note, cooking times may vary depending on your oven.


Christmas hams
- Female Pork
- Hormone Free
- 100% Australian Pork
- Perfect as the centerpiece of your festive feast make Christmas unforgettable with our range of premium Australian hams, expertly cured and smoked to The Butcher Club’s unique recipe.
- Cook Time
- Preheat the oven to 180°C. Transfer the ham into the preheated oven and bake for 45 minutes per kilogram. Finish by baking for an additional 20 minutes to ensure optimal results. Please note, cooking times may vary depending on your oven.
- Honey Glaze: Combine 1/3 cup honey,1/4 tsp clove, 1/3 cup pineapple juice, 1 & 1/4 cup Brown sugar & 2 tbs Dijon mustard, whisking ingredients over medium-high heat. Once the glaze comes to a boil, reduce heat & simmer for 5-10 minutes. Brush the baked ham every 20 minutes.
- FAQ: Can I eat the ham without cooking it? Answer: Yes, ham is already cooked and can be eaten as-is just like the ham you’d get sliced at the deli.
- FAQ: Do I remove the skin on the ham before cooking & eating? Answer: Yes, Leg ham is covered with thick, rubbery skin called the rind. To remove run the knife around the outer edge of the rind. Hold the hock with one hand, and starting at the opposite end of the hock, slide your fingers under the rind to separate it from the fat.
Pork
- Female Pork
- Hormone Free
- 100% Australian Pork
- Add a touch of culinary magic to your holiday table with this mouthwatering roast pork, guaranteed to delight your guests and elevate your festive feast.
- Cooked Temps
- For pork well done is 77°C, medium 71°C and medium-rare 63 °C.
- Cook time
- Preparing your pork: Remove the pork from its packaging. Place the pork on a tray or plate. Pat the pork skin dry with a paper towel to remove excess moisture. Place the pork, uncovered, in the fridge overnight or for at least 4 hours to allow the skin to dry for better crackling.
- Whilst your oven is preheating to 220°C take pork out of fridge. Pat the pork skin dry with a paper towel again to remove any more excess moisture. Rub oil and salt into the scored skin. Cooking time for pork roast is 45mins per kg.
- Place the pork in the hot oven at 220°C for 20-30 minutes, then reduce the temperature to 180°C for the remainder of the cooking time. Let the pork rest, uncovered, for 5-10 minutes before carving. Please note, cooking times may vary depending on your oven. Bake for 45 minutes per kilo


Crackling
- Female Pork
- Hormone Free
- 100% Australian Pork
- Add a delightful crunch to your Christmas feast with pork crackle! This golden, crispy treat is perfect for celebrating the holiday season. Follow these simple steps to achieve pork crackle perfection and bring festive cheer to your table.
- Cook Time
- Remove the pork crackle from its packaging. Lay the pork crackle sheet flat, skin side up, on a tray or plate. Pat the pork skin dry with a paper towel to remove excess moisture. Place the pork crackle sheet, uncovered, in the fridge overnight or for at least 4 hours to allow the skin to dry for better crackling.
- Pat the pork skin dry with a paper towel again to remove any more excess moisture. Rub a small drizzle of oil and a generous amount of salt into the scored skin. Lay the crackle flat, skin side up, in an oven-proof dish and place it in a hot oven (220°C) or under the grill until bubbling, golden, and crisp. Keep a close eye on the pork crackle as it can burn quickly. Please note, cooking times may vary depending on your oven.
Beef
- Free Range
- Grass Fed
- 100% Australian Beef
- Savor the rich, tender flavors of roast beef, perfect for your holiday celebrations.
- Cooked Temps
- Rare 60°C, Medium 65°C & Well Done 70°C
- Cook Time
- For an outstanding Beef Roast, place the beef on a plate and allow it to sit on the bench for approximately 20-30 minutes to come to room temperature while preheating the oven to 170°C. Season beef with salt and pepper. In a hot pan drizzle a little oil and sear all sides of the beef.
- Roast the beef for 30 minutes per kilo for rare, adding an additional 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board, and lightly cover with foil to rest for 15-20 minutes before carving. Please note, cooking times may vary depending on your oven.


Lamb
- Grass Fed
- Free Range
- Locally sourced from Australian Pastures
- Delight your guests with perfectly roasted lamb, a dish that impresses with its tender, succulent flavour.
- Cook Temps
- Rare 58°C, Medium 65°C, Well Done 70°C
- Cook Times
- Season the lamb with salt, pepper, and oil. Place the lamb on a tray and allow it to sit on the bench for 20-30 minutes while preheating the oven to 180°C. Roast for 19-22 minutes per 500 grams for rare, 26 minutes per 500 grams for medium, and 31 minutes per 500 grams for well done. Lightly cover the lamb with foil and let it rest for 15-20 minutes before carving. Please note, cooking times may vary depending on your oven.
Chicken
- Free Range
- Hormone and chemical free
- RSPCA Approved Australian Chicken
- Experience the delight of a perfectly roasted chicken, tender and flavorful, perfect for any festive occasion.
- Cook time
- Preheat fan-forced oven to 180°C. Place the chicken on a baking tray and allow it to sit on the bench for 20-30 minutes while the oven preheats. Cook for 25-30 minutes per 500g, or until the juices run clear. Let the chicken rest for 15 minutes on a cutting board before slicing and serving. If adding seasoning (stuffing) to your chicken, you will need to add the weight of you stuffing to your weight of your chicken for correct cooking times. Please note, cooking times may vary depending on your oven.
