We take our time, to craft your occasion.
4 easy ways to shop this Christmas at James Whelan Butchers
Order in-store, delivery to your door
Simply order and pay for your Christmas Feast instore, then our Master Butchers will hand prepare it and we’ll deliver it to your door, on Saturday December 21st or Monday December 23rd Orders must be placed before December 17th Complimentary on all orders over €100.
Click & Collect
Order online at www.jameswhelanbutchers.com Collect your order in your chosen James Whelan Butchers shop.
Prepay & Collect
Order in-shop. Collect your order in your chosen James Whelan Butchers shop.
Nationwide Delivery
Delivery to customers anywhere on the island of Ireland.
For us, Christmas begins early. Very early.
As the first summer sun starts to shine, our turkey poults arrive in Co. Tipperary. Here they grow and wander and chirp in the absolute quiet and beauty of the open countryside. Their free-range life ensures a wild, foraged goodness of native grasses.
This slow, careful tending and natural diet ensures flavours are richer and more succulent. The meat is soft and deliciously juicy because the fats in the turkey have had five long months to develop to perfection.
Our native herds of Kerry, Angus, Hereford, and Dexter also enjoy a life under the skies,
grass-fed, slow-reared. Again, we take precious time to mature and salt-age our select cuts, drawing together all the immense goodness and tenderness of the beef.
Our Heritage Hams are cured on the bone, bringing a real sense of occasion and a real ease in preparation.
This dedication to provenance means you are choosing the finest quality meats and bringing the most divine flavours to those you love. You are supporting, and celebrating a belief in this wonderful feast of local, Irish produce.
Christmas is a homecoming.
It’s togetherness. It’s welcome. It’s
sharing. It’s joy.
We honour this time by serving you truly majestic meats.
• Sourced and raised by native, family farmers
• Seasoned and cured by artisan producers
• Selected and crafted by master butchers
HOW
TO COOK CHRISTMAS
From Golden Turkey to Stunning Spiced Beef: Simply scan the code for simple, follow-along Christmas Cooking videos.
James Whelan has a gift for you this Christmas.
Simply order and pay for your Christmas Feast in-store. Then our Master Butchers will hand prepare it before Santa’s Little Helpers deliver it to your door. Complimentary on all orders over €100.
The Joy of Christmas Breakfasts
Christmas mornings are mornings like no other. They give us time to relish being home together, enjoying cherished traditions, creating new ones. The Irish Breakfast is famous the world over. The Irish Christmas Breakfast from James Whelan Butchers will wake-up and welcome the day with joy and goodness.
Irish Christmas Breakfast
€16 – Serves 4
There’s no better way to start Christmas day than with a James Whelan Butchers Breakfast. Wake-up to the sizzle of homemade breakfast sausages crafted from Irish pork shoulder to give the most delicious bite. Traditional Black and White Puddings made to an old family recipe. And Dry Cured Back Rashers which will have your mouth watering with its gorgeous, savoury scents.
The Noël
€120 – Serves 2–3
2kg Free Range Irish Boneless Turkey Crown
2Kg Traditional Cure Boneless Ham Fillet
Pancetta Lattice
Homemade Stuffing – serves 4
Breakfast – serves 2
The Little Cocktail Beauties
The Festive
€165 – Serves 4–6
5-6Kg Free Range Irish Turkey
3Kg Traditional Cure Boneless Ham Fillet
Pancetta Lattice
Homemade Stuffing – serves 4
Breakfast – serves 4
The Little Cocktail Beauties
The Yuletide
€225 – S erves 6–8
7-8Kg Free Range Irish Turkey
4Kg Traditional Cure Boneless Ham Fillet
Pancetta Lattice
Homemade Stuffing – serves 8
Breakfast – serves 8
2 x The Little Cocktail Beauties
Cranberry Sausage Meat.
The Nollaig
€280 – Serves 8–10
9-10Kg Free Range Irish Turkey
Whole Heritage Cure Ham
Pancetta Lattice
Homemade Stuffing – serves 8
Breakfast – serves 10
3 x The Little Cocktail Beauties
2 x Cranberry Sausage Meat.
The Slow-Reared, Free-Range, Christmas Turkey
On a small, little farm in Co. Tipperary you’ll hear the calm chirp and the quiet ramblings of our free-range turkeys.
In amongst the rusty willows and between the wild-growing meadows they roam. Field roses, wild thyme, native grasses and nutrient-rich nettles give them a predominantly natural-grown diet. No pesticides are in use. No antibiotics are required. There is the freedom of days and the care and haven of nights, gathered safe together in the hay.
You will taste the difference. Instinctively.
Available for home delivery
When you give the birds time, you give the true flavours time to really shine. Over a slow, 20 weeks, more natural fat is laid-down, which delivers a delicious juiciness.
These Slow-Reared Christmas Turkeys are special because they cook simply, carve beautifully, and taste beyond compare.
We take our time to craft your occasion.
Small (11–13lbs) 5–6kg
€86 Serves 6–7 Adults
Regular (13–15lbs) 6–7kg
€96 Serves 7–8 Adults
Medium (15–17lbs) 7–8kg
€106 Serves 8–9 Adults
Large (17–20lbs) 8–9kg
€116 Serves 9–10 Adults
Extra Large (20–22lbs) 9–10kg
€126 Serves 10–11 Adults
Our serving sizes are based on a traditional Irish festive meal with a day or two of leftovers to enjoy!
The Majestic Free-Range, Boneless Turkey Crown
Available for home delivery
This really is having it both ways. You get to enjoy a showstopper of a centrepiece and enjoy a stress-free Christmas. Prepared offthe-bone: making it a dream to cook, carve, and serve.
Slow-reared over 140 days for a lasting impression.
You’ll savour the juiciness of every mouthful. Oh, and just let us know if you’d like us to add our award-winning stuffing.
Festivities are now ready to be royally welcomed. Size
Bantam (4lbs approx) 1.8–2.2kg
€58 Serves 6–8 Adults
Small (6lbs approx) 2.5–2.9kg
€68 Serves 8–10 Adults
Medium (8lbs approx) 3.2-3.6kg
€90 Serves 10–12 Adults
Large (12lbs approx) 5.2–5.6kg
€135
Serves 14–16 Adults
The Festive, Bone-in, Turkey Crown
Size
€68 (7lbs approx) 2.8–3.2kg
Serves 8–10 Adults
The Festive, Boneless Turkey Crown
€52 (4lbs approx) 1.8–2.2kg
Serves 7–8 Adults
Available for home delivery
Make your Christmas joyful and festive with this delicious, plump and juicy Irish Turkey Bone-In Crown. Leaving the bone in place delivers great flavour to the meat. And it’s super-easy to cook because our Master Butchers have prepared this Bord Bia approved turkey beautifully. Your guests will be thrilled with the feast and spectacle of this bronzed crown, and you will have time to relax and join in the festivities.
Savour the goodness of the season.
The Supreme Sausage Meat
There is something about Christmas and the New Year that calls for having really good sausage meat on-hand. And with James Whelan Butchers sausage meat, you are talking supreme. It’s crafted from 80% Irish pork shoulder. We only use the shoulder because it makes for the absolute tastiest sausage meat. Seasoned with pepper for a touch of heat. Salt to draw out the flavours. And a hint of nutmeg to add depth. Whatever you’re making is about to be made even better!
Gluten Free Sausage Meat 400g approx €4.99
The Magic Recipe Stuffing
€4.99–400g | €8.99–680g approx
Magic, you say? Indeed, we say!
And award-winning. It’s handmade with breadcrumbs, herbs and onion all melted through with real, Irish butter.
Hey presto, it’s ready and waiting.
Streaky Bacon
€4.99–200g (approx)
Pancetta Lattice
€8.99–220g-250g
This is how you create a Christmas ‘wow’ moment. Our handwoven lattice is crafted from dry-cured Tipperary bacon, singing with the aromatic spiciness of juniper berries. All you have to do is lift it from its gold card and place it over your turkey.
Enjoy the special touches this Christmas from James Whelan Butchers.
The Trusted and True Turkey Cooking Guide
First thing to know. Roasting a turkey is so simple: when you’re starting with gorgeous Irish produce and making good use of your meat thermometer. Our slow-reared, freerange turkeys have been given the time, so they are already filled with all the perfect fats and flavours to make them moist and truly delicious.
1. Rub the turkey with real butter.
2. Fill the neck cavity of the turkey with your stuffing.
3. Cover your turkey in foil/parchment.
4. Cook in a preheated fan oven at 180˚C for 44 mins per kg, plus an extra 20 mins over.
5. Baste the bird once or twice during cooking.
6. Remove the foil/parchment paper for the last 20-30 mins to crisp the skin.
7. The key here is using your meat thermometer - cooked turkey should reach a core temperature of 75˚C.
8. Rest for 20-45 mins to let the juices gather before carving.
Await the glory of a dish cooked to perfection.
The Perfect Gravy
The gravy you can make from the whole bird is exceptional. This is when you make a stock with the turkey giblets.
A day ahead, place the giblets, some onion slices and a bay leaf in a saucepan. Cover with water, then simmer gently for 1.5– 2 hours. Then strain and season.
After removing the turkey from the roasting tin, scoop off the fat and leave behind the juices. Over a medium heat, stir in a tablespoon of flour. Blend well.
Add a dash of red wine. Stir in the stock and simmer for 2-3 minutes. A tablespoon of redcurrant jelly, cream or balsamic vinegar, will add gorgeous flavour. Season to taste.
You’re going to need a bigger gravy boat.
The Stunning Spiced Beef
Spiced Beef is a true James Whelan Butchers Christmas Tradition. The aromas of Spiced Beef evoke memories of the past and invite people in. We take a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries–now you simply cook it and serve.
€25 – Serves 4–6 (900g–1.1Kg)
Cooking Instructions
1. First weigh your piece of meat–if you are working in kilos give the meat 55 min per kilo and 20 mins over.
2. Place the meat in the pot of cold water and bring to a simmer. It is vital that the water is at a simmer…otherwise the meat will be tough.
3. Make sure that the meat is covered in water at all times.
€50 – Serves 8-10 (2.1–2.3Kg)
Available for home delivery
4. To test if the meat is cooked, take the meat out and insert a sharp knife into the middle to the meat if any juices come out put the meat back in for another 15 min and test again.
5. When no juices run out of the meat, it is ready.
6. Take out the meat and let it rest for 15 min.
The Glorious, Free-Range Goose
€140 – Serves 4–6
Our Christmas Geese are free-range and Irish. They are slow-reared on open-pastures in Co. Kilkenny on a small, family farm. This is indeed a glorious treat for Christmas and the New Year with its dark meat, intense, rich flavours and golden succulence.
The secret to cooking Goose is baste, baste, baste
Scan the QR code guide to cooking your goose
The Hams of the Season
The Christmas Ham is a beloved dish. It is looked forward to, and remembered fondly. Our awardwinning hams are produced by Irish artisans, passionate about rearing and curing.
Boneless Heritage Cure Ham
Enjoy all the award-winning, distinctive hickory flavour and meltingly tender, sweet meat of our Heritage Ham but without the bone – so it’s quicker to cook and a joy to carve.
€38
2–2.5Kg
Serves 4–6 Adults
Boneless Traditional Cure Ham
Traditional ham, reared slowly, reflected in the exceptional tenderness and quality.
€35
2–2.5Kg
Serves 4–6 Adults
Many of our award-winning hams are hung and smoked over beechwood chips creating complex aromas and tastes that are simply superb.
We are very proud of our Great Taste AwardWinning Hams, which all celebrate 3 Gold Stars and wonderful reviews from the judges.
‘The sweet meat is balanced with a light level of cure, the meat is meltingly tender and moist throughout. Wonderful.’
Whole Heritage Cure Ham
Cured on the bone, it has a distinctive flavour with smoky hickory undertones. Low in salt and ideal for carving, this brings ham to a whole new level.
€60
Traditional Bone-in Ham
6.3–7.5Kg
Serves 14–16 Adults
A magnificent table centrepiece, with the bone bringing a certain sweetness to the meat.
€65 (13–14lbs approx) 6–6.5kg
Serves 14–16 Adults
Smoked Ham Bone-In
Cured and then smoked using beechwood chips for the best flavour ever. Smoked the traditional way.
€68
6–6.5kg
Serves 14–16 Adults
Traditional Cure
Boneless Ham
Available for home delivery
‘This is a wonderful piece of meat. The treatment is faultless. The rearing is clearly caring, reflected in the quality. The curing is light on salt and the sweet yet savoury smoke beautifully balanced. The moist tenderness is exceptional.’
Small (4.5lbs approx) 1.8–2.2kg
€28
Serves 4–6 Adults
Small (Smoked) (4.5lbs approx) 1.8–2.2kg
€32
Serves 4–6 Adults
Medium (5.5lbs approx) 2.8–3.2kg
€42
Serves 6–8 Adults
Medium (Smoked) (5.5lbs approx) 2.8–3.2kg
€48
Serves 6–8 Adults
Large (8.5lbs approx) 3.8–4.2kg
€50 Serves 8–10 Adults
Extra Large (13lbs approx) 5.8–6.2kg
€68
Serves 10–12 Adults
Our serving sizes are based on a traditional Irish festive meal with a day or two of leftovers to enjoy!
The Marmalade and Ginger Ham Glaze
Recipe
4kg Boneless Ham
1-2 carrots, chopped
1-2 sticks of celery, chopped
1 onion, halved
1 tbsp. peppercorns
1 bay leaf
1 litre cider or apple juice
1 orange thickly sliced
Glaze
3 tbsp. fine cut marmalade
½ tbsp. ground ginger
Whole cloves for studding the ham
Place the ham, vegetables, peppercorns, bay leaf, cider or apple juice and orange pieces in a large saucepan then cover with cold water.
Place a lid on the saucepan, bring to the boil then reduce the heat and simmer for approximately 2 hours. When the ham is cooked the skin will peel off easily.
Preheat the oven to Gas Mark 6, 200°C (400°F). Transfer the ham to a roasting tin just large enough to hold it. Using a sharp knife remove the skin. Taking care not to cut into the flesh, score the fat into diamonds.
Mix the marmalade and ginger together in a small bowl. Warm in the microwave for 10 seconds, then brush the mixture over the joint.
Stud each diamond with a clove. Pour three ladles of the reserved poaching liquid around the ham to keep it moist and bake for about 30 minutes, basting every 10 minutes, until golden brown.
Strain the rest of the poaching liquid and freeze. This can be used in soups or sauces.
Remove the ham from the oven and leave to rest in a warm place for at least 15 minutes.
Slice thickly and serve.
The Epic Roast Potatoes Recipe
These roasties come with a warning–there may be tussles at the table over who gets second servings, first. Made with our Supreme Beef Dripping to create golden, crisp, divine Christmas roasted potatoes.
1. Allow 2-3 floury potatoes per person.
2. Peel the spuds and cut into equal sized pieces.
3. Par boil in a large saucepan of salted water for 7 mins.
4. Drain and return to the saucepan.
5. Give a proper shake to roughen up the potatoes.
6. Put a few tablespoons of our beef dripping into the hot oven.
7. Once hot add the potatoes and coat in the melted dripping.
8. Sprinkle with sea salt.
9. Cook for an hour, or until crisp and golden.
Beef Dripping
€4.99
Our Beef Dripping was awarded Supreme Champion at The Great Taste Awards beating 10,000 products to claim the coveted prize. It is nutrient-rich, high in omega-3 acids, and delivers great flavour.
The Irresistible Sides
Pigs in Pancetta Blankets
How do you make a James Whelan Butchers cocktail sausage even more irresistible? Wrap it in dry-cured Tipperary pancetta, that’s how.
Except you don’t have to worry about the prep work because our secret James Whelan elves have them all handmade and ready to present.
€7.99
405–425g
The Little Cocktail Beauties
What is it about our cocktail sausages? You cook a tremendous batch, you look around, and they’re gone. 80% Irish pork shoulder. That’ll be the magic behind the disappearing act.
Pop in the oven at 180 for 20 mins. Delicious cooked in the air fryer.
€4.99
440–460g
The Dream Beef
The Extra Mature Rib of Beef, on the bone
Available for home delivery
This is what the Judges said about our Rib of Beef.
“We could write an essay on the deep, rich savoury beefy notes - all we want to say is it is delicious and one of the best pieces of meat we have eaten.”
Judge the splendour for yourself, this Christmas.
Weight
(3lbs approx) 1.2–1.4kgs
Serves 4 €60
(6lbs approx) 2.5-2.8kgs
Serves 8 €120
The Whole Fillet of Beef
Irish Beef is grass-fed, slow-reared, and famous around the world for its incredible tenderness. Serve this ruby red fillet in thick, tender slices.
Weight
Price
1.8kgs approx €105
Salt-Aged Côte de Boeuf
€45 – Serves 2
Care, detail and attention have been put into making this salt-aged Côte de Boeuf. This is a single, large rib of beef, supremely juicy and full of flavour.
The Wonder of Wagyu
Available exclusively at our butcher shops
Welcome to a modern-day wonder. A steak that once tasted will draw you back, timeafter-time. This is a wonder of craft, of time, of instinct and knowing.
Brought together in collaboration by native farmers, expert agers, and master butchers.
The intricate marbling delivers the most incredible succulence which makes the beef a pleasure to cook and serve. And as you take the first divine mouthful, the truth of its majesty speaks to you beyond words.
The Legends of Lamb
At Christmas, Roast Lamb makes a wonderfully elegant meal. James Whelan Butchers Lamb is 100% Irish, raised on open, grass pastures in Co. Tipperary. Our legendry Lamb is premium-quality meat, famous for its deliciously tender textures and earthy, aromatic flavours.
Leg of Lamb
Available for home delivery
Leg of Lamb 2.2–2.4kg
Half Leg Of Lamb 1.1–1.3kg
€64.99
€31.99
Rack of Lamb
Available for home delivery
Rack of Lamb 0.6–0.7kg
€26.99
The Greatest Gift
The Irish Beef Book
€22.99
A calling card for the excellence of Irish butchery, a conversation starter, a thoughtful and useful primer for home cooks, a definitive guide from a renowned expert, and also even more relevant today than the day it was first published, The Irish Beef Book by Pat Whelan & Katy McGuinness celebrates its 10th anniversary this year.
The Irish Beef Book has hardly aged a day in the last ten years. A reference point for the keen cook, it’s also a relevant and genuine information source and a useful guide to choosing quality meat, packed with recipes for nose-to-tail eating. Whether you are simply looking for a new recipe for the perfect Sunday roast, ideas for deliciously good sauces and sides, or ways to consume meat more sustainably, there is expert advice throughout the book suggesting new ways of thinking about beef in general, along with considering lesser-known cuts which are often good value for the cost-conscious cook.
The Irish Beef Book with a special limited-edition reprint from Gill Books launching this month, with proceeds going to two charity partners — Cork Penny Dinners and Dublin’s Capuchin Day Centre.
Pat Whelan shared ‘It’s wonderful to see The Irish Beef Book being reprinted this year to support two very worthy charities in Cork and Dublin, both charities do such incredible work for their communities. Food unites people and I hope our contribution this year with the proceeds of The Irish Beef Book can help the people who really need support this Christmas.’
‘Add this classic cookbook to your collection or gift it to a friend and your kindness will help people this Christmas.’ Pat Whelan.
Oakville Shopping Centre
Clonmel
Co. Tipperary
E91 FX58
+353 52 618 2477
Dunnes Stores
Swan Centre
Rathmines
Dublin 6
D06 TD73
+353 1 611 2468
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Blanchardstown Centre
Dublin 15
Co. Dublin
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Jetland Shopping Centre
Ennis Rd
Limerick
V94 PR8H
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Co. Cork
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Shopping Centre
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Co. Wicklow
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James Whelan Butchers
Head Office
Clonmel
Co. Tipperary
+353 52 618 2477
jameswhelanbutchers.com
@jameswhelanbutchers