Gourmet Stuffed Roast Selection

Premium roasts with complementary stuffings.

Availability: In stock

£44.00
CODE: D2640
 
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It’s hard to improve on a classic roast of really good meat, but our butchers have managed it with these stunning examples of their craft. They’ve skilfully boned out these premium roasting joints and neatly rolled them with juicy stuffings, tailored to the flavours of each meat.
  • Prime boneless roasts, hand cut, stuffed and tied by our butchers
  • Classic British flavour combinations, created using the finest ingredients
  • Fully oven-ready - just roast, rest and slice
Box Contains:

    • 1 Beef Sirloin Roast with Horseradish Stuffing, boneless, 550g
    • 1 Pork Loin Roast with Black Pudding & Apple Stuffing, boneless, 550g
    • 1 Lamb Loin Roast with Pork, Mint & Thyme Stuffing, boneless, 550g

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

Beef Sirloin Roast with Horseradish Stuffing

Ingredients:
Beef (67%), Stuffing (33%): Beef Stuffing (62%) (Beef (74%), EGG, Diced Onions, Rice Flakes, Salt, Parsley, Ground Black Pepper), Horseradish Sauce (17%) (Horseradish (71%) (Grated Horseradish (62%), Spirit Vinegar, Rapeseed Oil, Whey Powder (from MILK), Salt, Thickener: Guar Gum, Citric Acid, Antioxidant: Sodium METABISULPHITE), Rapeseed Oil, Spirit Vinegar, Lemon Juice, Sugar, Cornflour, Salt.

Nutritional values: (Typical per 100g)
Energy: 1054 kJ / 253 kcal, Fat: 18.3g, of which Saturates: 8g, Carbohydrates: 3.1g, of which Sugars: 1.2g, Fibre: 0.2g, Protein: 18.9g, Salt: 0.5g

1 Pork Loin Roast with Black Pudding & Apple Stuffing

Ingredients:
Pork (67%), Stuffing (33%): Pork Stuffing (58%) (Pork (80%), Water, Rusk (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate), Black Pudding (29%) (Onion, Beef Fat, OATMEAL / Flakes, Dried Blood, Salt, WHEAT Flour (Fortified WHEAT Flour, Calcium, Iron, Niacin, Thiamine), Spices), Water (8%), Apples (5%) (SULPHITE).

Nutritional values: (Typical per 100g)
Energy: 1324 kJ / 319 kcal, Fat: 27.4g, of which Saturates: 10g, Carbohydrates: 4.1g, of which Sugars: 1.6g, Fibre: 0.5g, Protein: 14.1g, Salt: 0.5g

1 Lamb Loin Roast with Pork, Mint & Thyme Stuffing

Ingredients:
Lamb (67%), Stuffing (33%): Pork Stuffing (99%) (Pork (80%), Water, Rusk (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate), Mint, Thyme.

Nutritional values: (Typical per 100g)
Energy: 1193 kJ / 287 kcal, Fat: 23.6g, of which Saturates: 10.2g, Carbohydrates: 3.1g, of which Sugars: 0.9g, Fibre: 1g, Protein: 15.7g, Salt: 0.5g
Cook from defrosted.

Beef Sirloin Roast with Horseradish Stuffing

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.

Medium: 15 Minutes - Internal Temperature of Meat: 50 Í 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 Í 58°C

Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

Pork Loin Roast with Black Pudding & Apple Stuffing

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for 18 minutes - Internal Temperature of Meat: 56 Í 58°C. Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

Lamb Loin Roast with Pork, Mint & Thyme Stuffing

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.

Medium: 15 Minutes - Internal Temperature of Meat: 50 Í 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 Í 58°C

Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

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