British Maxi Roast Selection
Enjoy a trio of premium British roasts
- British pork, French trimmed by hand
- British chicken, slow-grown for full flavour
- Grass-fed British beef
- Code: D5693
- Price per kg:
- Item weight:
- Servings: 11-14
- French Trimmed Pork Loin Roast, bone-in, 1.4kg
- Free-range Whole Chicken, bone-in, 1.4kg
- Extra Trimmed Rump Roast, boneless, 900g
Few things in life can beat a classic British Sunday roast - how about three of them? With this selection of beef, pork and chicken roasts, you're well on your way to a whole month of Sundays.
Our tender British Pork Loin Roast is French-trimmed by hand for an exquisite presentation and delicious flavour. Our chicken is free-range, allowed to roam free on British farms and slow-grown for the fullest flavour. For a big blast of beefy flavour, our beef rump roast is matured for at least 35 days and trimmed of all external fat leaving you with plenty of flavour-filled meat and no waste.
Lightly oil the rind and season with salt and pepper. Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven.
Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Once joint is cooked, rest it in a warm place for at least 20 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Preheat the oven to 230°C / fan 210°C / gas 8, season the chicken with salt and pepper. Place chicken in a roasting tray and cook for 15 minutes.
Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 15-18 minutes per 450g. Once cooked rest in a warm place until ready to serve.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Then reduce the oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for time below:
Rare: 20-24 minutes (internal temperature of meat: 45-47°C)
Medium: 28-32 minutes (internal temperature of meat: 55-60°C)
Well done: 40-44 minutes (internal temperature of meat: 72-75°C)
Keep warm and rest for at least 10-15 minutes before carving.
Cooking appliances vary in performance, these are guidelines only.
French Trimmed Pork Loin Roast
- Energy: 1119 kJ/270 kcal
- Fat: 21.7g, of which Saturates: 8g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.6g
- Salt: 0.13g
Free-range Whole Chicken
- Energy: 500 kJ/119 kcal
- Fat: 3.4g, of which Saturates: 1.1g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 26.3g
- Salt: 0.2g
Extra Trimmed Rump Roast
- Energy: 726 kJ/174 kcal
- Fat: 10.1g, of which Saturates: 4.3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.7g
- Salt: 0.14g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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