Traditional Butcher's Cuts Selection

All your favourite traditional cuts

  • A selection of all the classic favourite cuts
  • All hand cut in our Inverurie butchery
  • Finest quality meat for the best flavour
  • Code: D3080
  • Price per kg:
  • Item weight:
  • Servings: 12
Box Contains:
  • 2 Barnsley Lamb Chops, 220g each
  • 2 Pork Chops, bone-in, 190g each
  • 4 Pork Shoulder Steaks, in packs of 2, 300g per pack
  • 1 pack Diced Beef Shin, 440g
  • 2 Lamb Shanks, in pack of 2, 600g pack
 
£50.50

Our butchers have surpassed themselves with this great selection of our favourites. Traditionally matured grass-fed lamb and free-range pork, in hand-prepared cuts to keep your weekly meals full of flavour.

 

Cooking Instructions:
 
Barnsley Lamb Chop
Defrost in fridge overnight.
Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan.
Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.
Pork Chop
Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the chops to your liking following the recommended times.
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Pork Shoulder Steaks
Defrost in fridge overnight.
Remove steaks from packaging.
Preheat a frying pan or griddle pan.
Add a little oil to the pan or brush oil directly onto the steaks to avoid using too much.
Season with salt and pepper.
Place steaks into the pan and cook for 2-3 minutes without touching.
Turn your steaks and continue to cook for further 2-3 minutes.
Remove steaks from the pan.
Place steaks on a rack, cover with foil and allow to rest for 5 minutes before serving.
Diced Beef Shin
1. Prepare the meat
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. 2.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

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.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter.
Basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 1½ -2 hrs, or until tender.
Lamb Shanks
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper.
Allow the meat to react room temperature.
Pre-heat the oven to 140°C / 275-325°F / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after.
The easiest way to check joints is to use a meat folk, inserting it into thickest part.
Nutritional Information
 
(Typical per 100g)


Barnsley Lamb Chop

  • Energy: 1268 kJ / 305 kcal
  • Fat: 22.1g, of which Saturates: 10.5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 26.5g
  • Salt: 0.2g


Pork Chop

  • Energy: 885 kJ / 213 kcal
  • Fat: 15.2g, of which Saturates: 5.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g


Pork Shoulder Steaks

  • 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


Diced Beef Shin

  • Energy: 586 kJ/140 kcal
  • Fat: 6.4g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.4g
  • Salt: 0.14g


Lamb Shanks

  • Energy: 778 kJ / 187 kcal
  • Fat: 12.3g, of which Saturates: 5.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g

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