Easter is a time for gathering, sharing exceptional food, and creating memories around the table. If you’re looking for a show-stopping centrepiece, there’s no finer choice than a Wyndford Wagyu roasting joint. Raised with care on our Shropshire farm, our Wagyu boasts exquisite marbling, rich flavour, and an unmatched tenderness that transforms any roast into something truly special.
With Easter Sunday falling on 20th April, now is the time to plan ahead. Here’s a closer look at the roasting joints that will take your Easter feast to the next level.
Wagyu Topside: An Elegant and Lean Easter Roast
For those who would prefer a leaner Easter roast without sacrificing flavour, our Wagyu Topside is a superb choice. It’s beautifully tender, with just the right balance of marbling to keep it succulent as it cooks.
Cooking Tip: Roast at 180°C for around 25 minutes per 500g, resting well before slicing to let those juices redistribute. Serve with a red wine jus and buttery mash for a refined Easter dinner.
Wagyu Silverside: Rich and Full-Bodied
Silverside is a robust and flavour-packed joint, perfect for slow roasting. Thanks to Wagyu’s signature marbling, this cut becomes incredibly tender when cooked low and slow, the perfect indulgent Easter roasting joint.
Cooking Tip: Brown the joint all over, then slow-roast at 140°C for 3-4 hours with beef stock, onions, and garlic. The result? Deep, rich flavour with a melt-in-the-mouth texture.
Wagyu Picanha: The Butcher’s Favourite
A cut beloved in Brazil, the Rump Cap Picanha is famed for its indulgent fat cap, which crisps up beautifully while basting the beef beneath. This Great Taste Award winner is a luxurious option for those who enjoy a bold, beefy flavour.
Cooking Tip: Roast at 220°C for 20 minutes to render the fat, then lower to 160°C and continue cooking to medium-rare. Carve against the grain for maximum tenderness.
Wagyu Blade Eye: Intense Flavour, Unmatched Tenderness
The Blade Eye is a hidden gem, deeply marbled and bursting with flavour. This cut benefits from slow roasting, allowing the marbling to break down into buttery tenderness.
Cooking Tip: Sear all over, then slow-roast at 140°C for 3 hours with stock and aromatics for an indulgent, fork-tender roast.
Wagyu Leg of Mutton Joint: A Hearty Easter Roast Centrepiece
Perfect for those who love a slow-cooked feast, the Wagyu Leg of Mutton joint is a beautifully marbled cut that becomes deeply rich and tender when roasted. It’s a stunning choice for a grand Easter gathering.
Cooking Tip: Slow-roast at 150°C for 4-5 hours with garlic, rosemary, and a splash of red wine for a deeply flavourful, pull-apart result.
Don’t Miss the Easter Order Deadline
To ensure your Wyndford Wagyu arrives in time for Easter Sunday, place your order by Wednesday 16th April at 11am. Don’t miss this chance to make Easter dinner an experience to remember with the best wagyu that you can find in the UK.