Pan to Oven Roasting

For medium sized cuts (from 250g to 1kg), our Head Chef, Stefan, shows us his professionally perfected method for achieving the best results – by pan to oven roasting. The meat is first seared in a pan to enhance its natural flavours by caramelising its surface, before finishing it off in the oven.

Full advice and instructions are given, including optimal oven settings and cooking times, suggested side dishes, and tips on serving the perfect slices of tender, succulent meat.

Stefan uses one of our Beef Rump Mini Roasts for this demonstration, but this method can be applied to medium sized cuts of any meat.