Mini Roast Selection

Our premium roast selection for two

  • Grass-fed British beef
  • Juicy British pork
  • Prepared by our experienced Butchers
  • Code: D4962
  • Price per kg:
  • Item weight:
  • Servings: 6
Box Contains:
  • Chuck Eye Roast, 500g
  • Pork Shoulder Roast with Crackling, 500g
  • Beef Topside Roast, boneless, 500g
£24.20

Enjoy this delicious selection of three mini roasts, each hand-prepared as a generous portion for two. Serve with our premium Chef’s prepared sides and plenty of steaming hot gravy.

 

Cooking Instructions:
 
Chuck Eye Roast
Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper and allow the meat to come to room temperature for 20 minutes.

Preheat oven to 230°C/ fan 210°C/ gas 8.

Brush the meat with a little oil, and sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place in the centre of the preheated oven and cook for:

Rare - Medium Rare 16-18 minutes (internal temperature of meat: 45-52°C)
Medium: 22-24 minutes (internal temperature of meat: 55-60°C)
Well Done: 30-32 minutes internal temperature of meat: 65-70°C)

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 somewhere warm for at least 15 minutes

Cooking appliances vary in performance, these are guidelines only.
Beef Topside Roast
Pan to Oven Roasting: Preheat oven to 230°C/Fan 210°C/Gas 8.

Remove from packaging, pat dry with kitchen paper. all ow 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 sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin.

Season with salt & pepper, place into the preheated oven and cook for:

Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes

Take care not to overcook or the result will be dry & tough. Then rest for at least 10 minutes before carving.

Low Temperature Cooking: Preheat 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 4-5 minutes in total. Place in the preheated tin and season with salt & pepper.

Set thermometer to 60°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 60-90 minutes).
Pork Shoulder Roast with Crackling
Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.

Allow the meat to come to room temperature for up to 30 minutes before cooking.

Preheat the oven to 250°C / fan 230°C / gas 9. Season joint with salt and pepper just before cooking.

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 (lb).

Once joint is cooked, rest it in the warm place for at least 20 minutes.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Nutritional Information
 
(Typical per 100g)

Chuck Eye 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

Beef Topside Roast
  • Energy: 824 kJ/198 kcal
  • Fat: 12.9g, of which Saturates: 5.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.4g
  • Salt: 0.14g

Pork Shoulder Roast with Crackling
  • Energy: 944 kJ/226 kcal
  • Fat: 13.5g, of which Saturates: 4.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 25.9g
  • Salt: 0.15g

Storage
 

Frozen-iconFrozen-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