Christmas is the time of year that meat-eaters most look forward to, with special cuts of meat and tasty roast dinners.

Butcher John Collins from Taylor Made in The Shires, Trowbridge, has some advice about choosing the right cuts of meat this Christmas.

John said: "Turkeys nowadays come ready-prepared, so all you need to do is put it in the oven.

"Most people don't use the giblets anymore to make gravy, nine out of 10 people cook them up and feed them to their pets.

"When it comes to cuts of meat to roast, leg or loin of pork is ideal and topside of beef is good, although sirloin is best for a really special occasion such as Christmas.

"People can also try game such as venison and oven-ready pheasants, geese and ducks."

Taylor Made start taking Christmas orders in the first week of November.

Roasting

Tender cuts of meat can be quickly roasted, allowing about 10 minutes per pound and less tender cuts should be slow roasted at a rate of 30 minutes per pound. Always check food is piping hot throughout.

Before cooking score the fat, oil the meat and put into an ample-sized roasting tray.

Cook for 30-40 minutes at 250C and then baste with juices.

For tender joints like leg of lamb or rib of beef, turn the heat down to 200C and lower it to 150C for slow roasting joints like topside of beef and shoulder of lamb or pork.

Baste meat throughout cooking and then leave to rest for at least 30 minutes before cooking.

To make a gravy, pour off the fat from the pan leaving the dark juices and caramelised bits. Add wine or water to dissolve bits on a medium heat. Add stock to cook down or thicken with gravy granules for an authentic roast gravy.