Updated 30 September 2026
Turkey isn't compulsory. Plenty of families choose a different Christmas dinner meat, whether it's because they prefer the flavour, want something easier to cook, or have a smaller table this year. Beef, lamb, pork and gammon all make a spectacular centrepiece, and most are more forgiving than a big bird. We don't sell turkey, so here are our butcher's ideas for a Christmas dinner without turkey, with how much to buy and how long to cook each one.
Why skip the turkey?
- Flavour. Many people simply prefer beef, lamb or pork.
- Easier timing. A beef or lamb joint cooks in a fraction of the time of a large bird, and rests while you finish everything else.
- Less waste. It's easier to buy the right size of joint for a smaller table.
- Less oven space. A joint leaves room for the potatoes and trimmings.
Christmas dinner meat at a glance
| Joint | Feeds (approx.) | Cooking time (approx.) | Price |
|---|---|---|---|
| Whole Beef Fillet 1.2-1.8kg (Frozen) | 5–8 | 20–30 minutes roasting, or as a Wellington | £59.99 |
| Sirloin Joint 2-2.2kg (Frozen) | 8–10 | About 1½ hours for medium-rare | £43.99 |
| Whole Carvery Leg of Lamb 2.2-2.7kg (2.2–2.7kg, bone-in) | 6–8 | About 1½ hours for pink | £34.99 |
| Boneless Pork Loin Joint 3kg | 10–12 | About 2¼ hours | £25.99 |
| Boneless Gammon Joint 1kg | About 4 | About 1 hour 45 minutes, including glazing | £6.99 |
"Feeds" is based on about 200–250g of raw boneless meat per person, or 300–400g on the bone. Prices are shown live.
Beef: the luxurious choice
Whole fillet. The most tender cut of beef and the classic choice for beef Wellington. Roasted plainly, it's quick: sear it, then roast at 200°C for about 20–30 minutes for medium-rare. See our beef Wellington recipe.
Sirloin. Tender, full of flavour, and with a covering of fat that bastes as it roasts. 20 minutes at 220°C, then 35–40 minutes per kg at 180°C for medium-rare. See our best beef joint for Christmas dinner.
Lamb: a festive leg
A roast leg of lamb, studded with garlic and rosemary, makes a wonderful Christmas dinner. Our Whole Carvery Leg of Lamb 2.2-2.7kg is a 2.2–2.7kg bone-in leg. Roast it at 220°C for 20 minutes, then at 180°C for about 25 minutes per kg for pink, and rest it for 20–30 minutes. Serve it with redcurrant jelly and mint sauce. See how to cook a leg of lamb in the oven.
Pork: crackling for Christmas
A big pork loin with crisp crackling is a crowd-pleaser, and feeds a lot of people for the money. Our Boneless Pork Loin Joint 3kg is a 3kg boneless joint. Roast it at 220°C for 20–30 minutes to start the crackling, then at 180°C for about 35 minutes per kg. Pork must be cooked through. See our Christmas roast pork loin with crackling and stuffing.
Gammon: the easy option
A glazed gammon is the easiest Christmas centrepiece of all, and it's just as good cold on Boxing Day. Simmer a Boneless Gammon Joint 1kg for about 1 hour, then glaze and roast it at 200°C for 20–25 minutes. See our Christmas gammon with apricot and ginger glaze.
Two meats?
For a bigger gathering, serve two: beef and gammon, or pork and gammon, is a classic pairing. Reduce each so the total per person stays at 200–250g of boneless meat. Cook the gammon ahead, then reheat and glaze it while the other joint rests.
A simple Christmas Day plan
Whatever you roast, the timing works the same way. Work back from when you want to eat: the joint goes in first, then comes out to rest for 20–30 minutes while the oven goes up for the potatoes, Yorkshires and pigs in blankets. Parboil the potatoes while the meat roasts, and have the veg prepped in pans of water the night before. Make the gravy from the roasting juices while the meat rests. It's far less stressful than juggling a big bird, and our Sunday roast timing plan shows how it all fits together.
The trimmings still matter
Whichever meat you choose, the trimmings make it Christmas: roast potatoes in Pure Goose Fat 180g (£3.70), pigs in blankets, stuffing, sprouts, red cabbage and plenty of gravy. See our goose fat roast potatoes, and browse our Christmas trimmings.
Planning and ordering
- Order early. Our Christmas 2026 order and delivery dates will be published on our Christmas meat order page once confirmed. Until then, you can order for normal delivery and freeze.
- Thaw properly. Allow about 24 hours in the fridge per 2–2.5kg.
- Use a thermometer. It takes the stress out of the big day.
- Rest the meat. It gives you 20–30 minutes to finish everything else.
See our full Christmas meat guide and how much meat per person.
Christmas dinner without turkey FAQs
What meat can I have for Christmas dinner instead of turkey?
Beef (fillet or sirloin), a leg of lamb, pork loin with crackling, or a glazed gammon all make an excellent Christmas centrepiece.
What is the easiest Christmas meat to cook?
Gammon is the easiest: simmer it, glaze it and roast it for 20–25 minutes. A beef or lamb joint is also quicker and simpler than a large turkey.
Do you sell turkey?
No, we don't currently sell turkey. Our Christmas range covers beef, lamb, pork and gammon joints, plus trimmings.
How much meat do I need for Christmas dinner?
Allow about 200–250g of raw boneless meat per person, or 300–400g for bone-in joints, and more if you want leftovers.
Can I buy my Christmas meat early and freeze it?
Yes. Freeze it on arrival, then thaw it fully in the fridge before cooking.