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.

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.

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).

Nutritional Information: (Typical per 100g)

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