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
  • Code: D3140
  • Price per kg:
  • Item weight:
  • Servings: 16 - 19
Box Contains:
  • 1 Rolled Silverside Roast, 1kg
  • 1 Pork Shoulder Roast with Crackling, boneless, 1kg
  • 1 Free-range Whole Chicken, bone-in, 1.4kg
  • 1 Whole Lamb Shoulder, bone-in, 1.75kg
 
£66.00

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.

 

Cooking Instructions:
 
Rolled Silverside Roast
Defrost in a refrigerator. Remove the Silverside from the packaging and pat dry with kitchen paper.
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.

Traditional Roasting:
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

Chefs Tip:
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.
Pork Shoulder 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 / 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.
Lamb Whole Shoulder
Cooking guidelines from defrosted:

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.
Whole Free-range Chicken
Before cooking allow the bird to come to room temperature, season generously with salt and pepper and sear in a hot oven at 230°C / Fan 210°C / Gas 8 for 15 minutes.
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.
Nutritional Information
 
(Typical per 100g)

Rolled Silverside Roast
  • Energy: 824kJ / 198kcal
  • Fat: 12.9g, of which Saturates: 5.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.4g
  • Salt: 0.17g

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

Whole Lamb Shoulder
  • Energy: 1104kJ / 264kcal
  • Fat: 21g, of which Saturates: 9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17g
  • Salt: 0.15g

Whole Free-range Chicken
  • Energy: 645kJ / 154kcal
  • Fat: 7.5g, of which Saturates: 2.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.6g
  • Salt: 0.2g

Storage
 

Frozen-icon Frozen-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