Sunday Roast Box for Two
A Sunday Roast for two, every week of the month
- Beef, pork, lamb and chicken roasts
- Hand cut by our expert butchers
- A Sunday roast for every week of the month
Price per kg:
Servings: 8 - 11
- 1 Rolled Brisket, 500g
- 1 Free-range Pork Shoulder Mini Roast with Crackling, boneless, 500g
- 1 Lamb Short Saddle, boned & rolled, 475g
- 2 Poussins, bone-in, 400g each
Sometimes you want a roast dinner when there are only two of you - this box is perfect. Four of our favourite roasts in slightly smaller sizes, but still enough for some leftovers!
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 defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.
About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.
2. Sear for Flavour:
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter.
Then take out the meat and sear the vegetables until nicely caramelised.
3. Add the Liquid:
After searing the vegetables, place the meat back in the pan.
Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves.
Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob.
This is known as 'deglazing'.
Avoid boiling too quickly as this can make the meat stringy.
4. The cooking process:
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method.
Check from time to time and top up with liquid if needed.
5. Test the meat:
Cooking times vary depending on the cut and your oven.
As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter.
The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat.
The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.
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.
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 sids 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.
Before cooking allow the bird to come to room temperature, season generously with salt and pepper and place the bird onto a baking tray.
Cook in a preheated oven at 220°C / Fan 200°C / Gas 7 for 20-25 minutes. 220°COnce cooked allow to rest for at least 5 minutes before serving.
Pork Shoulder Mini Roast with Crackling
Lamb Short Saddle boned & rolled