Nothing beats a traditional roast dinner. It’s the perfect way to get the family around the table and share some quality time. Cut down on trips to the shops with one of our joint selection packs, enough for a month of Sundays! Includes 1kg loin pork boneless, 2kg Whole Chicken, 1kg Sirloin Joint & 1.5kg Boneless Shoulder of Lamb.
BONELESS LOIN OF PORK 1KG
Cooking Information
Oven cook from chilled. Preheat oven to 220°C / Fan 200°C / Gas 7. Remove all packaging and place the joint on a chopping board. Rub the rind dry with a kitchen roll and cover with 2 tablespoons of salt, working it into the cuts. Leave at room temperature for 30 minutes. Rub all the salt off the joint and from between the cuts. Pat dry and lightly cover the rind with 1 teaspoon of salt. During Cooking: Cook for 30 minutes per 500g plus 30 minutes. After 30 minutes, reduce the temperature to 180°C / Fan 160°C / Gas 4 for the remaining cooking time. If the crackling is still a bit soft, turn the temperature back up to 220°C / Fan 200°C / Gas 7 for the last 15 minutes. After Cooking: Allow the joint to rest for 15 mins before carving. Check food is piping hot throughout and no pink colour remains. Do not cook from frozen- Defrost in chilled conditions (0-5°C) prior cooking, please allow 24-48h for defrosting. Not Suitable fro microvave cooking.
SIRLOIN OF BEEF
Cooking Information
Oven cook - From Chilled. Electric 200°C, Fan 180°C, Gas 6 Rare 18 mins per 500g Medium 22 mins per 500g Well done 33 mins per 500g Needs cooking. Remove all packaging. Allow the product to stand at room temperature for 30 mins before cooking. Preheat oven and baking tray. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. Alternatively, sear in the oven at Electric 220°C, Fan 200°C, Gas 7 For 10 mins, then reduce temperature as above to continue cooking. Remove from oven, cover with foil and rest for 30 mins before carving. Do not cook from frozen- Defrost in chilled conditions (0-5°C) prior cooking, please allow 24-48h for defrosting. Not Suitable fro microvave cooking.
SHOULDER OF LAMB B/R 1.5 KG
Cooking Information
As a rough guide, to roast a lamb joint allow about 45 minutes' cooking time per kilo in weight (or about 25 minutes per pound). Place in a preheated oven at a high temperature initially 220°C / Fan 200°C / Gas 7, then after about 15 minutes, lower the temperature (to 200°C/Fan 180°C/gas mark 6) for the remainder of the cooking time. Do not cook from frozen- Defrost in chilled conditions (0-5°C) prior cooking, please allow 24-48h for defrosting. Not Suitable fro microvave cooking.
LARGE CHICKEN WHOLE 2KG
Cooking Information
OVEN 40 mins per kg + 30 mins ELECTRIC 200˚C / FAN 180˚C / GAS 6 Preheat oven. Remove all packaging and place chicken in a roasting tin. Check chicken during cooking and cover with foil if necessary to prevent excessive browning. Ensure juices run clear and product is piping hot throughout before serving. Leave to stand for 10 mins before carving. This product is raw and must be cooked. Serve with or without skin as required. Defrost in chilled conditions (0-5°C) prior cooking, please allow 24h for defrosting. Not Suitable fro microvave cooking.
