Le Shop Range>>


Available In Switzerland

We are proud to make a carefully selected range of our premium quality products available to buy in Switzerland exclusively with our online partner Le Shop.

Cooking Times

Donald Russell packaging

 

Blooming

Traditionally matured meat can have a slightly darker appearance and slight odour when it is first removed from the vacuum pack. After about 20 minutes of exposure to fresh air the meat regains a bright, natural colour and the odour fades. This natural process is called 'blooming'.

• Remove product from the packaging and pat dry with kitchen paper.
• Products brought to room temperature cook more evenly and remain more juicy.

Defrosting Times

Individual Steaks: 24 hours in the fridge
Roasting Joints:7 -10 hours per 500g

 

 

Donald Russell packaging

Raw Lamb Valentine Steak

Energy (kJ): 671 kJ,
Energy (kcal): 160 kcal,
Carbohydrates: 0g,
Protein: 28.6g, Fat: 5.0g

Donald Russell packaging

Raw Lamb Noisettes

Energy (kJ): 671 kJ,
Energy (kcal): 160 kcal,
Carbohydrates: 0g,
Protein: 28.6g, Fat: 5.0g

Donald Russell packaging

Raw Lamb Loin & Fat

Energy (kJ): 671 kJ,
Energy (kcal): 160 kcal,
Carbohydrates: 0g,
Protein: 28.6g, Fat: 5.0g

 

How to cook to perfection

Donald Russell packaging

 

1. Prepare the meat

• Defrost overnight in a refrigerator in original packaging.
• Before cooking, remove from packaging, pat dry and allow to come to room temperature for about 20 minutes before cooking.

2. Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. If the pan is too hot, the outside of your meat will burn before the inside is done, too cold and your meat will be tough.

•Brush the meat with oil to avoid using too much, or pour a little oil into the pan and season if desired.
• When you place the meat in the pan, a 'sizzle' will tell you if it's hot enough.

3. Cook to your liking

• Use the table to the left to fry the meat for the recommended number of minutes for medium or well done.
• Cook one side first then gently turn your meat with a pair of tongs only once to avoid letting out precious juices and drying out the meat.
• To test for doneness, press the meat gently with the tip of your finger. Medium should be firm and springy and well done firm

4. Rest your steaks

• Remove from the pan, place on a rack and cover with foil, then leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your meat than to under-rest them.
• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.


5. Serve your meat

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
• Serve your meat on hot dinner plates and enjoy.