Meatline Christmas Order F.A.Q's
STORE OPENING TIMES
COLLECTING YOUR ORDER
Please bring your order sheet with you when you collect your order. You must at least HAVE YOUR ORER NUMBER (Why not take a photo of it now).
ADDING TO YOUR ORDER
You can add to your order up to the 16th Dec, however you MUST quote your order number. We will have spare stock in store on your collection day for those last minute add-ons
CHANGING COLLECTION DAY
You may not change your collection slot after Dec 16th. Your order is prepared fresh so will not be ready the day before.
CHANGING BRANCH
You cannot change branch from which you choose to collect your order.
OTHER QUESTIONS
If we have not answered your question above then please check our COOKING INSTRUCTIONS PAGE for cooking ideas and inspiration.
Christmas Opening Times
MALDON OPENING
Tuesday 16/12/25 08:00-16:00
Wednesday 17/12/25 08:00-16:00
Thursday 18/12/25 08:00-16:00
Friday 29/12/25 08:00-16:00
Saturday 20/12/25 08:00-14.30
Sunday 21/12/25 08:00-14:30
Monday 22/12/25 08:00-16:00
Tuesday 23/12/25 08:00-16.00
Wednesday 24/12/25 08:00-NOON
Thursday 25/12/25 CLOSED
Friday 26/12/25 CLOSED
Saturday 27/12/25 CLOSED
Sunday 28/12/25 CLOSED
Monday 29/12/25 08:00-14:30
Tuesday 30/12/25 08:00-14.30
Wednesday 31/12/25 08:00-NOON
Thursday 01/01/26 CLOSED
Friday 02/01/26 CLOSED
Saturday 03/01/26 BACK TO NORMAL
BICKNACRE OPENING
Tuesday 16/12/25 09:00-16:00
Wednesday 17/12/25 09:00-16:00
Thursday 18/12/25 09:00-16:00
Friday 29/12/25 09:00-16:00
Saturday 20/12/25 09:00-14.30
Sunday 21/12/25 09:00-14:30
Monday 22/12/25 09:00-16:00
Tuesday 23/12/25 09:00-16.00
Wednesday 24/12/25 09:00-NOON
Thursday 25/12/25 CLOSED
Friday 26/12/25 CLOSED
Saturday 27/12/25 CLOSED
Sunday 28/12/25 CLOSED
Monday 29/12/25 CLOSED
Tuesday 30/12/25 09:00-14.30
Wednesday 31/12/25 09:00-NOON
Thursday 01/01/26 CLOSED
Friday 02/01/26 CLOSED
Saturday 03/01/26 BACK TO NORMAL
Perfect Christmas Roasts
Cooking is a personal preference. Everyone has their own special way of creating magic in the kitchen – more often than not passed down from generation to generation. But for those who are slightly unsure of how to get the most from your Christmas meat we have compiled easy to follow instructions below.
Feel free to add your own unique twist and remember… festive cooking should be a pleasure, not a chore!
French Roasting
For the most succulent results we recommend ‘French Roasting’ your joints. Fill a roasting tray with a half to one inch of boiling water and then add your chosen herbs, spices, seasoning and a ‘trivet’ of root vegetables – onion, parsnip, carrot etc... roughly chopped to provide a base to place the meat. Alternatively, a metal cooling rack or meat rack will suffice… but won’t add half as much flavour as the vegetable base.
Place the meat on top, season with salt and pepper and cover the meat with foil. Loose or tight… it’s your call. To achieve the final browning of the meat, remove the foil for the last 20 minutes in the oven.
Cooking Guidelines
Pre-heat your oven to 180 degrees centigrade (375degrees Fahrenheit) Gas mark 5, or 170 degrees centigrade for a fan oven.
IMPERIAL: 20 minutes per pound and 20 for the pot
METRIC: 20 minutes for ½ KILO and 30 for the pot.
To ensure your meat is cooked, insert a clean skewer into the thickest part. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer – then re-test. If you have a thermometer - over 75 degrees C is the industry safety standard at core temperature.
You can cover your meat in butter, Ghee, brandy butter, herbs and spices. You can stuff and stud with garlic, fresh horseradish, olives, pickles or citrus fruits. Go wild… it’s Christmas.
