Premium 4.5kg Bumper Meat Box now £50 - Shop now

Premium 4.5kg Bumper Meat Box now £50 - Shop now

Premium 4.5kg Bumper Meat Box now £50 - Shop now

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Mini Roast Trio & Minced Steak

A selection of premium roasts and award-winning Minced Steak

Box Contains:
  • Beef Topside Roast, boneless, 500g
  • Pork Shoulder with Crackling, boneless, 500g
  • Lamb Saddle Roast, boneless, 475g
  • 2 packs Minced Steak, 400g per pack
£51.00
Servings: 10
-1 +1

Get set for succulent roast dinners with a choice of our Butchers' favourite cuts for two - including British beef, pork and lamb options. Prefer cooking up a delicious recipe?

 

We've added in 2 packs of our award-winning Minced Steak, ready to make chilli con carne, Bolognese, meatballs and more. 

Cooking Instructions:
 
Beef Topside Roast
Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper. all ow the meat to come to room temperature for 20 minutes.

Pan to oven roasting: preheat oven to 230°C / fan 210°C / gas 8. 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 into thin slices.

Low temperature: preheat oven and roasting tin to 80°C without the fan. 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).

Cooking appliances vary in performance, these are guidelines only.
Lamb Saddle Roast
Cooking guidelines from defrosted: Pan to oven: 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 sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, place 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: 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 6-8 minutes in total. Place on the preheated 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). When the thermometer beeps your meat is ready to serve straight away. There is no need to rest your meat as it has rested during the cooking process.

Cooking appliances vary in performance, these are guidelines only.
Pork Shoulder 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. 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.

Cooking appliances vary in performance, these are guidelines only.
Minced Steak
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.

Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour.
Nutritional Information:
 
(Typical per 100g)

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

Lamb Saddle Roast
  • 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

Pork Shoulder 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

Minced Steak
  • Energy: 853 kJ/205 kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

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

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