Mini Pot Roast Selection (Boneless)
All four mini pot roasts, ready to pop into your freezer and enjoy, any night.
- Made using great old-fashioned humble cuts
- Well marbled meat bursting with flavour
- Kitchen ready and easy to cook and carve
- Produces meltingly tender meat and a naturally rich gravy
- ideal size for two
Price per kg:
Servings: 8 - 12
- 1 Beef Shoulder Mini Pot Roast, 500g
- 1 Beef & Pork Mini Pot Roast, 500g
- 1 Stuffed Beef Mini Pot Roast, 500g
- 1 Stuffed Lamb Mini Pot Roast, 500g
Hand prepared using delicious humble cuts of prime UK grass-fed beef, lamb or free-range pork. Our butchers have rolled and tied these with meaty stuffings and a layer of tasty fat to keep them moist. Just slow roast these little joints with wine, stock or water until the fat is beginning to crisp and the meat is so tender it's offering to fall apart!
If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy.
Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas 3 for 2 1/4 - 2 1/2 hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.
The meat is reday when you can pull it apart with a fork. Once the roast is cooked to your liking, leave in a warm place to rest for at least 10 minutes.
This allows your meat to relax and become moist and tender all the way through.
This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin.
Once the meat is cooked and rested, place the roast upside down on a carving board and cut the meat across the grain into slices approx ½ cm (¼") thick, removing the string, and arrange on a serving dish or warmed individual plates.
Placing the roast upside down, guarantees you a clean cut through the crispy, caramelised outer layer without squashing the body of the meat.
Always leave in wrapping and thaw slowly in a refrigerator.
Ensure product is thoroughly defrosted before cooking.
Carefully remove the roast from the packaging and pat dry with kitchen paper.
Allow the roast to come to room temperature. Placing the roast in an ovenproof roasting tin, rub some salt over its skin, and add enough cold water to the bottom of the tin so that the liquid covers at least a quarter to a third of the meat.
Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas3 for 2 ¼ - 2 ½ hours.
Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.
Once the roast is cooked, leave in a warm place to rest for at least 10 minutes.
Beef Shoulder Mini Pot Roast
Beef (75%), Pork (25%)
Beef (71%), Stuffing (29%): Pork (80%), Water, Rusk (Fortified WHEAT Flour [with added Calcium Carbonate, Iron, Niacin,Thiamin], Salt), Seasoning (Contains, Salt, WHEAT flour [with added Calcium Carbonate, Iron, Niacin,Thiamine], Dextrose, Preservative: Sodium SULPHITE, Ground spices, Flavourings, Antioxidant: Sodium ascorbate), Parsley.
Lamb (81%) Stuffing (19%): Pork (62%), Onion, Carrots, Water, Rusk (Fortified WHEAT Flour [with added Calcium Carbonate, Iron, Niacin,Thiamine], Seasoning (contains, Salt, WHEAT Flour [with added Calcium Carbonate, Iron, Niacin,Thiamine], Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Ascorbic Acid).