Traditional Mini Roast Selection
Classic, traditional roasts made for two
- Grass-fed British beef and lamb
- Juicy British pork
- Cook in under an hour
- Code: D3986
- Price per kg:
- Item weight:
- Servings: 6
Box Contains:
- 1 Pork Shoulder Mini Roast with Crackling, boneless, 500g
- 1 Lamb Saddle Roast , boned and rolled, 475g
- 1 Beef Topside Mini Roast, boneless, 500g
Enjoy some variety in your roast dinner with our selection of three hand-prepared mini roasts. Sear, roast and serve with our Chef’s prepared sides.
To get the most out of these traditional roasts, Chef Eddie recommends cooking the beef and lamb to medium, to retain its natural succulence and full flavour. The pork should be fully cooked all the way through before eating. If in doubt, use a meat thermometer to check the doneness.
Pork Shoulder Mini Roast with Crackling
Before cooking, 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 / 475°F / 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 / 360°F / 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.
Allow the meat to come to room temperature for up to 30 minutes before cooking.
Preheat the oven to 250°C / 475°F / 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 / 360°F / 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.
Lamb Short Saddle Boned and Rolled
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 sides 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).
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.
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, 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).
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.
Beef Topside Mini Roast
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 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).
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 & 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 Mini 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
Lamb Short Saddle Boned & Rolled
- 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
Beef Topside Mini Roast
- Energy: 824 kJ/198kcal
- Fat: 12.9g, of which Saturates: 5.4g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.4g
- 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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