Gourmet Taster Box

For the gourmand in your life

  • Grass-fed, fully matured, hand cut UK beef
  • Succulent grass-fed British lamb
  • A plethora of sizes and cuts to suit all palates
  • Code: D3055
  • Price per kg:
  • Item weight:
  • Servings: 21-23
Box Contains:
  • 1 Ribeye Roast, 950g
  • 2 Centre Cut Sirloin Steaks, 210g each
  • 1 pack Diced Beef Steak, 440g
  • 2 Centre Cut Fillet Steaks, 160g each
  • 2 Minute Rump Steaks, 170g each
  • 4 Lamb Valentine Steaks, 300g pack
  • 1 French Trimmed Lamb Rack, 440g
  • 1 Lamb Short Saddle, boned & rolled, 475g
  • 2 Ribeye Steaks, 210g each
  • 4 Lamb Loin Cannons, 280g pack
 
£198.95

From a full Ribeye Roast to a delicately trimmed Lamb Rack, Centre Cut Fillet Steaks to Lamb Loin Cannons, this vast selection has it all.

 

Cooking Instructions:
 

Ribeye Roast

Cooking Guidelines from defrosted:
Remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Cooking Temperatures and Times:
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.

Reduce temperature to 190°C/ Fan 170°C/ Gas 5 and add cooking time below.

Rare: 20-25 minutes (Internal Temperature of Meat: 45-47°C)
Medium: 30-35 minutes (Internal Temperature of Meat: 55-60°C)
Well Done: 45-50 minutes (Internal Temperature of Meat: 65-70°C)

Resting:
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.

Easy Carving:
After resting, slice across the grain and serve on warm plates.


Sirloin Steak

Remove the steak 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 steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
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.


Diced Beef Steak

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.

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, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

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.

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.

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. Or simply take a piece out and taste it.

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


Centre Cut Fillet Steak

Remove the steak 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 steaks to your liking following the recommended times.

Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ 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.


Minute Rump Steak

Remove the steak 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 steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
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.


Lamb Valentine Steaks

Remove the meat 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 steaks to your liking following the recommended times.

Medium: 2½-3 minutes per side, rest for 4 minutes
Well Done: 3½-4 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.


French Trimmed Lamb Rack

Remove from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan. Once hot, add a little oil to the pan.

Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times.

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.


Short Saddle of Lamb

Pan to Oven Roasting
Preheat oven to 230°C/Fan 210°C /Gas 8.

Remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

Brush the meat with a little oil, first sear in a hot pan on all sids for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, palce into the preheated oven and cook for:

Medium: 15 minutes
Well Done: 18-20 minutes

Cover with foil and rest in a warm place for at least 10 minutes.

Low Temperature Cooking
Pre-heat oven and roasting tin to 80°C without the fan.

Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total. Place on the pre-heated tin and season with salt & pepper. Set the thermometer to 60-65°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).


Ribeye Steak

Remove the steak 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 steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
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.

Nutritional Information
 
(Typical per 100g)


Ribeye Roast
  • Energy: 1052 kJ / 253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Sirloin Steak 210g
  • Energy: 841 kJ / 201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Diced Beef Steak, 440g
  • 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

Centre Cut Fillet Steak, 160g
  • Energy: 757 kJ / 181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Minute Rump 170g
  • 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

Lamb Valentine Steaks
  • Energy: 1057 kJ / 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

French Trimmed Lamb Rack
  • Energy: 1057 kJ / 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

Short Saddle of Lamb
  • Energy: 1057 kJ / 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

Ribeye Steak 210g
  • Energy: 1052 kJ / 253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Lamb Loin Cannons
  • Energy: 1057 kJ / 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrates: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

Storage
 

Frozen-icon Frozen-icon

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