Traditional Butcher's Cuts Selection

Go rustic with these traditional butcher's cuts

Availability: Out of stock

£46.00
CODE: D2577
 
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A selection of old-fashioned, favourite cuts, with the bone and fat kept on for fantastic flavour.
  • Great value cuts of grass-fed lamb, beef and free-range pork
  • Traditional style of butchery offers big flavour from bone and fat
  • Get these in your pan or stew pot for some fantastic everyday meals
Box Contains:

    • 2 Barnsley Lamb Chops, 220g each
    • 2 Pork Chops, 190g each
    • 2 Pork Shoulder Steaks, 150g each
    • 1 pack Diced Beef Shin, 440g
    • 1 pack Diced Lamb Lamb Loin, 440g
    • 2 Lamb Fore Shanks, in pack of 2, 400g

SERVINGS    
 
12
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Barnsley Lamb Chops

Nutritional Information (Typical per 100g)
Energy: 1268 kJ / 305 kcal, Fat: 22.1g, of which Saturates: 10.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 26.5g, Salt: 0.2g

Pork Chop

Nutritional Information (Typical per 100g)
Energy: 885 kJ / 213 kcal, Fat: 15.2g, of which Saturates: 5.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g

Pork Shoulder Steaks

Nutritional Information (Typical per 100g)
Energy: 944 kJ / 226 kcal, Fat: 13.5g, of which Saturates: 4.8g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 25.9g, Salt: 0.15g

Diced Beef Shin

Nutritional Information (Typical per 100g)
Energy: 586 kJ / 140 kcal, Fat: 6.4g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21.4g, Salt: 0.14g

Diced Lamb Loin

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: 0.15g

Lamb Fore Shanks

Nutritional Information (Typical per 100g)
Energy: 778 kJ / 187 kcal, Fat: 12.3g, of which Saturates: 5.4g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
Barnsley Lamb Chops

Defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature. Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper. Cook on a medium heat for 4-5 minutes on each side. Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.

Pork Chop

Remove the chop 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 chops to your liking following the recommended times.

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.

Pork Shoulder Steaks

Defrost in fridge overnight. Remove steaks from packaging. Preheat a frying pan or griddle pan. Add na little oil to the pan or brush oil directly onto the steaks to avoid using too much. Season with salt and pepper. Place steaks into the pan and cook for 2-3 minutes without touching. Turn your steaks and continue to cook for further 2-3 minutes. Remove steaks from the pan. Place steaks on a rack, cover with foil and allow to rest for 5 minutes before serving.

Diced Beef Shin

Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.

Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.

The Cooking Process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.

Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

Diced Lamb Loin

Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat the oven to 160°C/Fan 140°C/Gas 2-3. Heat an ovenproof pan, add a little oil and sear the meat until evenly browned all over. Add 1-2 cm diced root vegetables (approx. 1/3 of the meat weight) and braise for 2-3 minutes. Add wine, stock or water, herbs and spices. Make sure the liquid covers at least a third to a half of the meat and bring to the boil. Cover the pan with a lid and transfer into the centre of the preheated oven. Braise for 1½ - 2 hours until tender. Check from time to time and top up liquid if needed.

Lamb Fore Shanks

About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature. Pre-heat the oven to 140°C / 275-325°F / Gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. Check from time to time and top up liquid if needed. Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.

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