Taking inspiration from the classic “12 Days of Christmas” theme, we’ve created a practical NZ guide to help you impress your friends and family with a selection of the best meals on your Christmas dinner table. Let's make this Christmas extra special, together!

From our block to your table. These twelve roast recipes are built for a Kiwi summer Christmas: simple prep, reliable timings, big flavour, and plenty of leftovers.Pre-order early, tell us your headcount and oven/BBQ setup, and we’ll size, trim, tie and vac-pack—pickup in Halswell orchilled delivery across Canterbury.

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No Christmas Table Is Complete Without A Roast

Christmas roasting is about gathering around the Christmas table to share classic cuts, great sides, and easy moments. The festive season is the perfect time to try a new glaze, a smarter rub, or a BBQ finish that suits warm NZ weather. Whether you’re set on beef tenderloin, lamb leg, ham on the bone or a boneless turkey roll,visit the best butchery in Christchurch to secure the right size and cut (we’ll help with portions, prep and timing).

Christmas Recipes - Feel Inspired!

1) Ham on the Bone, Classic Orange–Mustard Glaze

The glossy, citrus-kissed showpiece that makes the whole house smell like Christmas—and carves like a dream for hot plates today and cold sandwiches tomorrow.

Order: [Ham on the Bone – Whole or Half]
Serves: Whole 12–18 | Half 6–10

Ingredients

• 1 whole/half ham on the bone

• ½ cup brown sugar

• 2 Tbsp Dijon mustard

• Zest + juice of 1 large orange

• 1 Tbsp cider vinegar

• Optional: whole cloves for studding

Method

1. Heat oven to165 °C. Remove skin: run fingers under the rind and peel back, leaving a1 cm fat cap. Score fat in diamonds.

2. Place the ham on a rack in a roasting pan, then add 1 cup of water. Warm25–35 min/kg (you’re reheating, not cooking).

3. Whisk sugar, Dijon, orange zest/juice, and vinegar.

4. Brush on glaze for the last25–30 min,basting every 8–10 min until the surface is lacquered.

5. Internal temp: ~60–65 °C. Rest15–20 min. Carve across the grain.

Butcher tips

• We canloosen the rind and pre-score to save time.

• Whole for theatre; half if oven/fridge space is tight.

Make-ahead & leftovers

• Glaze can be made3 days ahead.

• Leftovers:toasties, pea-and-ham soup, diced into salads.

Pair with
New potatoes with butter/herbs, green beans, mustard, and pineapple relish.

 

 

2) Ham on the Bone, Maple–Mustard “Lacquer”

Candied edges, savoury centre—this is the ham that gets picked clean before the pav comes out.

Order: [Ham on the Bone – Whole or Half]

Ingredients

• ½ cup pure maple syrup

• 1½ Tbsp wholegrain mustard

• 1 Tbsp cider vinegar

• Pinch mixed spice (or cinnamon)

Method
Warm as per Recipe 1. Whisk glaze; brush and baste in thefinal 25–30 min untildeeply glossy. Rest, carve thin.

Pro move
Finish with a2–3 min high-heat blast for extra shine (watch closely).

Serve with
Crunchy slaw, roasted carrots, warm bread rolls.

 

 

3) Boneless / Pressed Ham, Cold-Serve Grazing Board

The zero-stress centrepiece: paper-thin slices, overflowing condiments, and guests who won’t stop hovering by the platter.

Order: [Boneless/Pressed Ham] •Serves: 8–14 (size dependent)

Ingredients

• 1 boneless ham (exact weight to order)

• Mustards (Dijon/wholegrain), pickles, chutneys

• Fresh bread/ciabatta, butter, crisp salad leaves

Method

1. Chill ham well;slice thin (we can square ends for uniform slices).

2. For a warm gloss:150 °C for20–30 min (small ham); glaze for the last10 min.

3. Arrange with condiments and breads. Done.

Butcher tips

• Ask foreven-end trimming for platter-perfect slices.

• Portion invac-packs for Boxing Day.

Leftovers
Toasties, omelettes, fried rice, salads.

 

 

4) Free-Range Whole Turkey, Lemon–Herb Pan Gravy

Golden skin, juicy slices, and a bright lemony gravy—summer-friendly turkey that actually tastes incredible.

Pre-order: [Whole Free-Range Turkey] •Serves: 8–12 (4–6 kg)

Ingredients

• 1 turkey (4–6 kg), patted very dry

• 100 g soft butter, zest of 1 lemon

• 1 Tbsp chopped thyme + parsley

• Salt/pepper

• 1–2 cups chicken stock, 1 Tbsp flour (gravy)

Method

1. Heat to200 °C. Mash butter with zest/herbs; rubunder and over skin. Season well.

2. Roast for20 min, reduce to170 °C, then roast for40–45 min/kg. Tent if browning too fast.

3. Temps:74 °C in both breast and thigh. Rest30 min.

4. Gravy: skim fat, whisk in flour, deglaze with stock and a squeeze of lemon, then simmer until glossy.

Butcher tips

• We cantruss for even cooking; giblets on request.

• Salt the skinovernight for crispness.

Sides
Herb stuffing, buttered beans, roast carrots, and cranberries.

 

 

5) Boneless Turkey Roll, Garlic-Butter & Herbs

Perfect medallions every time—tender, buttery, and carved in minutes.

Pre-order: [Boneless Turkey Roll] •Serves: 6–10

Ingredients

• 1 turkey roll, tied

• 80 g butter, 2 tsp crushed garlic

• 1 Tbsp chopped rosemary

• Salt/pepper

Method

1. Heat to180 °C fan. Mix garlic butter + rosemary; rub all over.

2. Roast30–35 min/kg to72–74 °C. Rest20 min.

3. Slice neat medallions; finish with pan juices.

Make-ahead
Rub the day before; wrap and chill.

Upgrade
Pistachio-herb crumb scattered after slicing.

 

6) Whole Beef Fillet (Eye Fillet), Pepper–Horseradish

Restaurant-level tenderness with a five-step method—impossibly silky beef that makes everyone go quiet.

Order: [Whole Beef Fillet] •Serves: 6–10

Ingredients

• 1 trimmed centre-cut fillet (tied)

• Oil, salt, cracked pepper

• Horseradish cream to serve

Method

1. Bring to room temp (30–45 min).

2. Sear hard on all sides in a hot pan (high-smoke oil).

3. Transfer to160 °C oven:12–18 min (centre), or until50–52 °C.

4. Rest15 min (carryover to55–57 °C).

5. Slicethick; sprinkle flaky salt.

Butcher tips

• We’lltrim the head/tail andtie for even cooking.

• Ask for acentre-cut for uniform slices.

Pair with
Watercress, roast baby potatoes, red wine jus or pepper sauce.

 

7) Ribeye / Standing Rib Roast, Garlic–Rosemary Crust

Buttery, marbled beef with a cathedral-worthy crust—slice between the bones and watch the table swoon.

Enquire: [Beef – Request Cut/Size] •Serves: 6–12

Method

1. Night before: salt generously; chill uncovered.

2. Roast low at150 °C to46–48 °C internal. Rest20 min.

3. Blast240 °C for10–12 min to crust.

4. Rest15 min. Slice between bones.

Targets

• Medium-rare finish after rest:55–57 °C.

• For medium:60–63 °C.

Pro tip
Keepthe fat cap up so it self-bastes.

 

8) Sirloin / Porterhouse Roast, Mustard–Herb Rub

Classic roast-beef flavour without the wait—carves like a dream, eats as Sunday lunch perfected.

Method

1. Pat dry. Rub with2 Tbsp Dijon, 1 Tbsp thyme, salt and pepper, .

2. Roast170 °C to54–57 °C (pink).

3. Rest20 min. Carveacross the grain into neat slices.

Serve with
Yorkshire puddings, gravy, green beans.

 

9) Lamb Leg (Bone-In), Rosemary–Lemon

Sunny, garlicky lamb with crisped edges and blush-pink slices—hot at lunch, irresistible cold by dinner.

Order: [Lamb Leg Roast] •Serves: 6–10

Ingredients

• 1 lamb leg, bone-in

• 3 cloves garlic (slivered), 1 Tbsp chopped rosemary

• Zest of 1 lemon, 2 Tbsp olive oil, salt/pepper

Method

1. Make small slits; push in garlic/rosemary. Rub with lemon zest, oil, salt/pepper.

2. Roast180 °C,20–25 min/kg to54–57 °C (pink).

3. Rest20 min; carve thin against the grain.

Pair with
Mint sauce, feta-tomato salad, and new potatoes.

 

10) Lamb Shoulder, Slow-Roast with Preserved Lemon

Spoon-tender lamb with citrusy highs and sticky edges—set it and forget it while you do literally anything else.

Order: [Lamb Shoulder] •Serves: 6–8

Rub
2 tsp cumin, 1 tsp smoked paprika, 3 cloves garlic (crushed), 1 Tbsp chopped preserved lemon, 2 Tbsp olive oil, salt/pepper.

Method

1. Rub the shoulder; place the onions in a pan.

2. 150 °C,3½–4½ hrscovered (tight foil).

3. Uncover30–40 min to colour.

4. Rest20 min;shred; splash with pan juices.

Serve family-style
Flatbreads, yoghurt, herbs, pomegranate.

 

11) Butterflied Lamb Leg (BBQ), Mint–Anchovy Salsa Verde

Charry edges, rosy centre, and a punchy green sauce—summer on a platter in under an hour.

Order: [Butterflied Lamb Leg] •Serves: 6–8

Marinade
3 Tbsp olive oil, zest of 1 lemon, 2 tsp garlic, 1 tsp chopped rosemary, salt/pepper.
Salsa verde
½ cup parsley, ½ cup mint, 1 Tbsp capers, 2 anchovies, lemon juice, 4 Tbsp olive oil.

Method

1. Marinate4–12 hrs.

2. Two-zone grill: sear3–4 min/side, then move toindirect until55–58 °C.

3. Rest10 min; slice thin; spoon salsa.

Pro tip
We’llbutterfly evenly so it cooks at the same pace edge-to-edge.

 

12) Pork Roast (Rolled Loin or Shoulder), Shatter-Crisp Crackling

The crackle you can hear from the driveway—juicy pork with glass-thin crackling and a gravy that begs for seconds.

Order: [Rolled Pork Loin or Shoulder] •Serves: 6–10

Ingredients

• Pork loin (tidy slices) or shoulder (richer)

• Sea salt, oil, and optional fennel seeds

Method

1. Dry rind overnight (uncovered in fridge).

2. Salt heavily. Start230–240 °C for20 min to crackle.

3. Reduce to160–170 °C to finish:

• Shoulder to70 °C (pull to 90–95 °C if shredding).

• Loin to63–65 °C, rest to65–68 °C.

4. Rest20–30 min; carve.

Serve with
Apple sauce, fennel-orange salad, roasted carrots.

 

Traditional Sides (and simple wins)

• Roast vegetables: potatoes, carrots, parsnips, and sprouts with bacon.

• Yorkshire puddings: perfect with beef and rich gravy.

• Stuffing: herb, lemon and onion; or pistachio + apricot for colour and crunch.

• Sauces: gravy, mint sauce, cranberry, mustard, pineapple relish.

• Summer salads: shaved fennel, tomato & basil, green bean almondine.

 

Prepare the Perfect Roast (no stress)

1. Start with quality meats: order meat early; ask us to trim, tie, French, score or portion to suit your cookware and timeline.

2. Season with intent: salt early for beef/pork; rubs and glazes go on at the right time (glazes late to avoid burning).

3. Use a thermometer: it removes guesswork and makes cooking stress-free —aim for the finish temperatures listed above.

4. Rest properly: 10–30 mins depending on cut; juices settle, slices stay moist.

5. Present your dish with pride: a warm platter, a sharp carving knife, and a simple garnish of herbs or citrus.

 

How much should I order?

• Ham on the bone: ~250–300 g per person (bone-in yield).

• Boneless ham / turkey roll / beef fillet: ~150–250 g per person (depends on sides).

• Whole turkey: 500–700 g raw weight per person.

• Lamb & pork (bone-in): ~300 g per person.
  Tell us your guest count, sides and oven/BBQ—we’ll size it precisely and send you home with a simple timing plan.

 

Ready to lock in Christmas?

Make this year calm, delicious, and perfectly timed.Pre-order now and we’ll size, prep, and pack your centrepiece—ready forpickup in Halswell orchilled delivery across Canterbury.

Shop Meat for Christmas
Choose from our curated festive range:ham on the bone (whole or half), boneless/pressed ham, free-range whole turkey, duck, boneless turkey roll, beef fillet, lamb leg or shoulder, butterflied lamb, and pork roasts.

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Not sure what size to buy?
Tell us yourheadcount, sides, and oven/BBQ setup. Our friendly butchers will recommend theright cut and weight, and send you home with a clear, step-by-step plan—from finish temperatures to carving tips.

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