JOIN OUR EMAIL LIST:

RELATED ARTICLES

The Main Dish

By: Jack Gridley | VP of Meat & Seafood
On: December 01, 2016

Your guide to picking the perfect entrée to make your holiday feasting fantastic.

Last night, I was watching one of my holiday favorites, “How the Grinch Stole Christmas,” for approximately the 450th time with one of my granddaughters. It made me reflect on all the holiday traditions every family has this time of year, including coming around the table together with good food. While visions of sugar plums may dance in some folks’ minds, it’s a perfectly roasted prime rib drizzled with 100-year-old Aceto Balsamico Tradizionale that plays over and over again in my mind and palate!

Whether you love the experience of preparing a beautiful roast or the simple convenience of serving up a Heavenly Ham®, we have everything you need to make your holiday feast fantastic. As you decide which main dish to bring to your table, keep these 12 options in mind. And if you’re like me, don’t stop at just one—let these entrées warm your table from the start of December all the way through New Year’s Day!

DLM Prime Natural Beef Standing Rib Roast

Start on a high note with this U.S.D.A. Prime grade beef raised without antibiotics or hormones. Ask your butcher to cradle the roast for easy carving. Pro tip: 1 lb per person, including bone. Use a good meat thermometer and pull at 120°F and let rest for 15 minutes before carving.

Heavenly Ham®

Each spiral-sliced Heavenly Ham® is blanketed in our signature glaze of rich honey and delicate spices melded together over an open flame. The finest American hams are used and the flavor is enhanced by slow, dry hickory smoking and mild cure. Pro tip: ½ lb per person. Click here to reserve one!

DLM Prime Natural Beef Tenderloin

It doesn’t get any better than this. These U.S.D.A. Prime grade fillets are from cattle raised without antibiotics and growth hormones. Pro tip: ½ lb per person.

Heavenly Turkey

We start with our DLM Fresh Free-Range Turkeys raised at Bowman & Landes Turkey Farm in New Carlisle, Ohio. Then, they’re smoked and seasoned with the same signature glaze as our Heavenly Ham®. Pro tip: ½ lb per person.

DLM Natural Rack of Lamb

This lamb is raised without hormones or antibiotics. It’s grass-fed and grain-finished, giving it a rich, earthy taste. Pro tip: 4 ribs per person, serve medium rare.

DLM Prime Beef Boneless New York Strip Roast

Have your butcher lightly trim this U.S.D.A. Prime grade beef. Season the fat side with a heavy crust of Kosher salt and DLM Grilling & Seasoning Rub. Pro tip: Roast at 400°F to rare, let stand, and slice in ¼-inch slices. Scent the meat with a drizzle of good balsamic vinegar! ¾ lb per person.

DLM Natural Leg of Lamb

Bring the family together with a leg of lamb at the table. It has an enticing aroma and velvety tenderness. Rub with olive oil, fresh garlic, and Kosher salt to make this dish really sing. Pro tip: ¾ lb per person. Typical leg serves 6-8 people.

Fresh Muscovy Duck

Duck is one of my favorite main dishes because of the wonderful fat content of the skin. Don’t forget to serve with potatoes fried in the duck fat. Pro tip: Roast at a high heat to crispen the skin. 1 lb per person.

DLM Fresh Free-Range Turkey

Locally raised at Bowman & Landes in New Carlisle, our moist and juicy turkeys are free of antibiotics and growth promotants and they’re 100% vegetarian fed. Pro tip: 1 lb per person.

Rolled, Stuffed Boneless Pork Roast

We’d be happy to prepare an antibiotic-free duBreton Natural Pork roast stuffed with your favorite stuffing or dried fruit. Or, ask for your butcher to prepare it so you can stuff it at home. Pro tip: ½ lb per person.

Goose

What would the holidays be without a fresh goose? You’ll either love it or you won’t. Pro tip: We carry limited quantities, so order ahead.

Pork Crown Roast

This New Year’s Eve dinner party favorite is made from the center rib section of a duBreton antibiotic-free, vegetarian-fed pork loin. It’s Frenched and waiting to be stuffed with your favorite stuffing mix or sauerkraut. Pro tip: 1 rib per person (minimum of 12 ribs to make a crown). When roasting, cover the rib bones with a small cap of aluminum foil. After removing from the oven, you can dress the bones with paper caps for presentation. We’ll even provide them for you!