Offer is limited to 1 per customer.
Box contains:
Hand Trimmed Centre Cut Fillet, boneless, 500g
Lamb Rack French Trimmed, bone-in, 440g
Stuffed Pork Loin Roast, boneless, 1.5kg
If you are extending the festivities with celebrations across a few days this year, our trio of festive roasts - which we are calling our Maxi Roast Selection - is just what you need. Our award-winning Hand Trimmed Centre Cut Fillet and French Trimmed Lamb Rack, perfect for introducing the epitome of luxury, and our brand NEW Stuffed Pork Loin Roast, filled with subtly sweet, honey and fennel flavoured pork sausagemeat and the unmistakeable taste of English mustard.
Hand Trimmed Centre Cut Fillet
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper. Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare: 8 - 10 minutes
Medium Rare: 12- 14 minutes
Medium: 16- 18 minutes
Well Done: 20 - 22 minutes
Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80°C.
Transfer meat to the roasting tray. Season with salt and pepper.
Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door.
Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.
Lamb Rack French Trimmed
Remove packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times:
Medium: 10-12 minutes
Well Done: 14-16 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Stuffed Pork Loin Roast
Cooking guidelines from defrosted: remove packaging and pat dry with kitchen paper.
Place the joint into a roasting tray and brush the rind with oil and season well with salt. Allow the meat to come to room temperature for at least 30 minutes before cooking. Preheat the oven to 250°C / fan 230°C / gas 9.
Place the tray on the middle shelf of the oven and sear for 15 minutes.
Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Turn the tray occasionally whilst cooking.
Once the joint is cooked, rest in a warm place for at least 30 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Hand Trimmed Centre Cut Fillet
| Typical per 100g |
| Energy: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Lamb Rack French Trimmed
| Typical per 100g |
| Energy: 1057 kJ/ 253 kcal |
| Fat: 20.2g, of which Saturates: 9.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.6g |
| Salt: 0.15g |
Stuffed Pork Loin Roast
| Typical per 100g |
| Energy: 1143 kJ/275 kcal |
| Fat: 19.3g, of which Saturates: 6.5g |
| Carbohydrate: 8.6g, of which Sugars: 4.2g |
| Fibre: 1g |
| Protein: 15.2g |
| Salt: 0.87g |
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Stuffed Pork Loin Roast
Pork loin (86%), honey & fennel stuffing (13%) (pork sausage meat ((pork, water, rusk (fortified WHEAT (GLUTEN) flour (WHEAT (GLUTEN) flour, calcium carbonate, iron, niacin, thiamine), salt), seasonings (salt, fortified WHEAT (GLUTEN) flour (WHEAT (GLUTEN) flour, calcium carbonate, iron, niacin, thiamine), dextrose, preservative (sodium SULPHITE), ground spices (white pepper, nutmeg), flavourings, antioxidant (sodium ascorbate))), Smoked Bacon Trim, (pork (86%), water, salt, preservative: sodium nitrite, potassium nitrate, antioxidant: sodium ascorbate)), English MUSTARD powder ((MUSTARD flour)), Coleman's Wholegrain MUSTARD ((water, MUSTARD flour, sugar, salt, WHEAT (GLUTEN) flour (calcium carbonate, iron, niacin, thiamine), turmeric, acid (citric acid), thickener (xanthan gum)), Coleman's English MUSTARD (1%) (water, MUSTARD flour, sugar, salt, WHEAT (GLUTEN) flour (calcium carbonate, iron, niacin, thiamine), turmeric, acid (citric acid), thickener (xanthan gum)), honey, fennel feeds.
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
