Gourmet Taster

Our most popular roasts and grills

Availability: In stock

£198.00
PRICE PER KILO: £43.47
CODE: D1324
 
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  (17 reviews)     
Stock up your freezer, save money and plan your meals with this great selection.
  • Our most popular roasts & grills
  • Top quality grass-fed beef and lamb
  • Hand cut by our expert butchers
Box Contains:

  • 2 Fillet Steaks, individually packed
    (pack weight 160g)
  • 2 Sirloin Steaks, individually packed
    (pack weight 210g)
  • 2 Ribeye Steaks, individually packed
    (pack weight 210g)
  • 2 Minute Rump Steaks, individually packed (pack weight 170g)
  • Diced Beef Steak (pack weight 440g)
  • Ribeye Roast (weight 950g)
  • 4 Lamb Valentine Steaks, in packs of 2
    (pack weight 180g)
  • 2 Lamb Loins & Fillet, defatted
    (pack weight 390g)
  • Rack of Lamb, French trimmed (weight 440g)
  • Short Saddle of Lamb, boned and rolled (weight 475g)

  Professionally shock frozen
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted:
Store between 0 - 5ºC - Use within 24 hours
Ribeye Roast

Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g


Sirloin Steak

Nutritional Information (Typical per 100g)
Energy: 841 kJ / 201 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g


Ribeye Steak

Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g


Fillet Steak

Nutritional Information (Typical per 100g)
Energy: 757 kJ / 181 kcal, Fat: 8g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g


Minute Rump Steak

Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g


Diced Beef Steak

Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g


Lamb Loins & Fillets

Nutritional Information (Typical per 100g)
Energy: 639 kJ / 153 kcal, Fat: 8g, of which Saturates: 3.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.2g, Salt: 0.18g


Lamb Valentine Steak

Nutritional Information (Typical per 100g)
Energy: 1057 kJ / 253 kcal, Fat: 20.2g, of which Saturates: 9.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.6g, Salt: 0.15g


Lamb Racks, French trimmed

Nutritional Information (Typical per 100g)
Energy: 1057 kJ / 253 kcal, Fat: 20.2g, of which Saturates: 9.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.6g, Salt: 0.15g


Lamb Short Saddle

Nutritional Information (Typical per 100g)
Energy: 1057 kJ / 253 kcal, Fat: 20.2g, of which Saturates: 9.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.6g, Salt: 0.15g


Ribeye Roast

Pan to Oven Cooking: Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 230°C/445°F/ Gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 6-8 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks to your liking following the recommended times.

Rare: 26-28 minutes
Medium: 30-32 minutes
Well Done: 36-38 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.


Sirloin Steak

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Ribeye Steak

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Fillet Steak

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Minute Rump Steak

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.


Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Diced Beef Steak

Defrost in fridge overnight. Remove pieces from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.

Best cooked using the slow cooking / traditional braising method.
See meat perfection booklet for detailed info.


Lamb Loins & Fillets

Remove the meat from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Medium: 3½-4 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Lamb Valentine Steak

Remove the meat from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Medium: 2&fac12-3 minutes per side, rest for 4 minutes
Well Done: 3&fac12-4 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.


Lamb Rack, French trimmed

Remove from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 230°C / 445°F / Gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times.

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.


Lamb Short Saddle

Remove from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 230°C / 445°F / Gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times.

Medium: 15 minutes
Well Done: 18-20 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

100% of customers liked this product (17 reviews)

Posted Rating Comment Company Comment
12-Jul-2017  
The last time we had a good advert that gave us some free sausages and mini burgers for the same price....however we didn't have a mag advert and I felt that we were left for a gourmet lacking.
The food was excellent as always although the price keeps going up.
11-Jan-2017   
I have tried the fillet steaks, terrific. Ribeye steak was very good. Still to try the lamb products.
07-Dec-2016   
This was just heaven on a plate and really made my sunday dinner
25-Nov-2015   
Excellent
27-Jul-2015   
As Above
28-Aug-2014   
As Above
03-Jul-2014   
The quality can't be beaten.
21-May-2014   
Excellent
06-May-2014   
Your meat is of such a high calibre,always tastes so delicious.
27-Mar-2014   
Enjoyed very much. Good to have in freezer in case of visitors. Makes a
welcome gift for special people.
18-Mar-2014  
Good
17-Mar-2014   
See above!
10-Mar-2014   
Excellent
24-Feb-2014   
Quality excellent as usual
22-Feb-2014   
Good selection
05-Feb-2014   
super meat
14-Jan-2014   
Allows us to widen our tastes and hone in on future favourites
view all reviews

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