Easter Cockerel


Our award-winning, slow reared Easter Cockerel offers a great tasting alternative to traditional Lamb. Matured for longer, in natural, wide-open pastures, they develop an exceptional taste and extra succulence. Our Easter cockerel is big enough to feed the whole family, with plenty of meat for leftovers.

Our Christmas Cockerels sold out in record time. We have limited stock for Easter, so we’d advise you to order as soon as possible.

To learn more about our free range Cockerels and their welfare, have a look at our cockerel page. And if you’re looking for ideas on how to use up your leftovers, you know how much we want to avoid waste, visit our friends over at Sophie Allport, they have also shared our leftover Christmas pie recipe – which also works just as well for Easter, so be sure to have a look.

Easter Cockerel

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Please note that by adding an Easter Cockerel to your order, your entire order will be delivered on Thursday 6th April. If you wish to receive your other items before then, please place a separate order.


At Packington Free Range we firmly believe that what is good for the animals and the land will naturally be good for us and better for our customers.

This is the philosophy of our great grandfather before us and we believe passionately in provenance, sustainable and ethical farming which fuels our drive to create an environmentally sound and welfare orientated farm.

  • Delicious
  • Complete Provenance
  • Family Farm
  • High Welfare
  • Environmental Sustainability
  • www.packingtonfreerange.co.uk

Country of Origin – UK

Storage Instructions

Upon receipt of your Packington Free Range Cockerel, please ensure it is kept refrigerated between 0-4℃. While your cockerel can be removed from the presentation box if needed, it must be kept in its protective plastic packaging until you are ready to prepare it on the day of cooking. ​Please be careful of overfilling the fridge or opening it regularly as this will impact the fridge temperature.  ​
If you do not have room for your cockerel in the fridge, you can keep in the insulated box it was delivered in. Simply place the item in a cool place in the house or garage, and ensure you replace the ice packs every 24 hours

Cooking Instructions

For best results when cooking, your cockerel should not go straight from the fridge to the oven. Please allow a little time for your bird to reach room temperature prior to cooking. Calculate the roasting time for your cockerel based on 12-15 minutes per 450g (1lb). Preheat the oven to 190℃/375F/Gas 5. Remove all packaging, smear a little butter over the bird, season with salt and pepper and cover the breast with streaky bacon. Put the bird in the roasting tin and cover the top of the tin with baking foil. Approximately 40 minutes before ​
the end of cooking, remove the foil, discard the bacon. Drain off any excess fat from the tin. Return to the oven to finish cooking and crisp the skin, basting regularly. ​

To test whether the cockerel is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pink, cook for a further 15 minutes before testing again. Continue until the juices run clear. Once cooked, place the cockerel on a warm platter, cover with foil and rest for up to 20 minutes before carving. Please remember that all appliances vary and these are guidelines only.


Deliveries for Easter will be made on Thursday 6th April. If ordering non-Easter items, please note you must place a separate order if you want these to arrive before your Easter items.

For any queries regarding online orders please call Caroline on 01283 205427