British Festive Maxi Roast Selection

Indulge in this trio of roasts, perfect for sharing throughout the festive season. A British turkey breast joint packed with festive flavours and topped with bacon, a premium gammon joint with gentle layered flavours of savoury richness, and British Wagyu Sirloin Roast with generous marbling that melts into the meat as it cooks.

HOW TO STORE

​Bacon Topped Stuffed British Turkey Breast

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

British Free-range Gammon Joint Smoked

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 7 days

British Wagyu Sirloin Roast

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​Bacon Topped Stuffed British Turkey Breast

Cooking guidelines from defrosted: ensure the meat is fully defrosted and allow to come to room temperature for 60 minutes before cooking.
Preheat oven to 180°C / fan 160°C / gas 4.
Place the joint into a roasting tray. Cover loosely with foil and cook on the middle shelf for 45 minutes. Remove the foil and cook for a further 45-55 minutes.
The joint is cooked when the juices run clear when the thickest part is pierced with a skewer. If you have a thermometer, the joint is cooked once the core temperature hits 72°C if not return to the oven and continue to cook, check again.
Once your joint is fully cooked, remove from the oven, and leave to rest somewhere warm for at least 20 minutes.
Cooking appliances vary in performance, these are guidelines only.

British Free-range Gammon Joint Smoked

Cooking guidelines from defrosted: remove all packaging. Rinse quickly in cold water, then allow to come to room temperature. Preheat Oven: 190°C / fan 170°C / gas 5 Place joint in a roasting tin, wrap the exposed meat in foil, leave the rind uncovered. Place onto the middle shelf of the oven and cook for 30 minutes per 500g plus 30 minutes. Remove the foil about 20-30 minutes before the end of the cooking time. Allow to rest somewhere warm for at least 30-35 minutes before serving.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance; these are guidelines only.

British Wagyu Sirloin Roast

Cooking guidelines from defrosted: remove from packaging.

Pat dry with kitchen paper then leave the roast to sit at room temperature for 30 minutes prior to cooking. For best results use the below Low temperature cooking guide(medium result): preheat oven and baking tray to 80°C without the fan. Heat a little oil in a large frying pan and sear the meat all over for 5-6 minutes in total. Place the seared joint onto the preheated tray and season with salt & pepper.

Set the meat thermometer to 60°C, insert horizontally into centre of the meat.

Place the joint into the centre of the oven and cook until the thermometer reaches 60-65 °C (approx. 2½ -3 hours).

Remove from the oven, cover with foil and leave to rest briefly in a warm place.

Cooking appliances vary in performance, these are guidelines only.

NUTRITIONAL INFORMATION

​Bacon Topped Stuffed British Turkey Breast

British Free-range Gammon Joint Smoked

British Wagyu Sirloin Roast