Sunday Roast Box for Four
A Sunday Roast for two, every week of the month
- Hand cut by our expert butchers
- Beef, pork, lamb and chicken roasts
- Ready to roast, rest and slice
Price per kg:
Servings: 16 - 19
- 1 Rolled Silverside Roast, 1kg
- 1 Free-range Pork Shoulder Roast with Crackling, boneless, 1kg
- 1 Free-range Whole Chicken, bone-in, 1.4kg
- 1 Whole Lamb Shoulder, bone-in, 1.75kg
A month’s worth of Sunday Roasts in one box. Our favourite premium roasts of beef, pork, chicken and lamb - perfect for all the family.
There’s something special about sitting down to a Sunday roast, whatever the size of your household. These fantastic new selections will take care of your Sundays for a whole month, with delicious premium roasts of beef, pork, lamb and poultry. Enjoy Donald Russell quality and flavour, every weekend!
Allow the meat to come to room temperature well in advance or for at least 30 minutes before cooking.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
Rub a little oil onto the joint then season well with good quality sea salt & black pepper.
Place the beef fat side up onto a metal trivet which should line the base of the tray.
Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery. Cook the joint to your liking based on the guide below.
Preheat the oven to 250°C / Fan 230°C / Gas 9, sear the meat for 15 minutes in the oven.
After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Rare: 10-12 minutes per 450g
Medium: 14-16 minutes per 450g
Well done: 20-22 minutes per 450g
We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests.
Once your joint is cooked to your liking, remove from oven.
Place on a board or platter, cover with foil and leave to rest for at least 20 minutes.
Once rested, carve the meat across the grain in thin even slices.
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.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven. Then reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for
70-90 minutes for medium (internal temperature of meat: 55-60°C)
105-120 minutes for well done (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 for at least 20 minutes.
After resting, slice across the grain and serve on warm plates.
Reduce the temperature to 180°C / Fan 160°C / Gas 4 and cook for 15-18 minutes per 450g (lb).
Once cooked allow to rest for at least 10 minutes before carving.
Rolled Silverside Roast
Pork Shoulder Roast with Crackling
Whole Lamb Shoulder
Whole Free-range Chicken