Traditional Butcher's Cuts Selection

Try a taste of tradition!

Availability: In stock

£45.50
CODE: D2721
 
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Discover a whole new world of flavour with these hand prepared cuts, straight from our Inverurie butchery.
  • Tasty, grass-fed UK lamb
  • Sweet, succulent free-range pork
  • Fully matured UK beef
Box Contains:

    • 2 Barnsley Lamb Chops, bone-in, 220g each
    • 2 Pork Chops, bone-in, 190g each
    • 2 Pork Shoulder Steaks, in pack of 2, 300g pack
    • 1 pack Diced Beef Shin, 440g
    • 4 Chuck Braising Steaks, in packs of 2, 440g per pack
    • 1 pack Casserole Lamb, 440g

SERVINGS    
 
13
  • Pork Chops
  • Butcher's Cuts Selection
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Barnsley Lamb Chops

Nutritional values: (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 Chops

Nutritional values: (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 values: (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 values: (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

Chuck Braising Steaks

Nutritional values: (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

Casserole Lamb

Nutritional values: (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 Chops

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.

Chuck Braising Steaks

1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C/Fan 120°C-140°C/Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot and celery.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. 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. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. With smaller cuts, simply take a piece out and taste it.

Allow a total cooking time of 1½ - 2 hrs, or until tender

Casserole Lamb

Spiced Lamb Casserole
880g Diced Lamb Leg, 1 tsp Cumin, 1 tsp Chinese Five Spice, 1 tbsp Flour, 2 tbsp Oil, 1 Onion (chopped), 2 Leeks (sliced), 2 sprigs Rosemary, 250ml hot Lamb Stock, Salt and Pepper
Put the Lamb in a large plastic bag with the cumin and five spice and shake until the Lamb is coated and leave overnight to infuse. Add the flour and shake until the Lamb is again coated. In a large casserole dish heat 1 tbsp oil and, in batches, brown the meat all over and remove. In the same dish add another tablespoon of oil and gently fry the onion and leek until soft before returning the Lamb. Add the rosemary and stock; bring to the boil, season and cover. Place in a preheated oven, at 170°C /Fan 150°C / Gas 3, for about an hour, taste and adjust seasoning accordingly.

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