Product description
If you are extending the festivities with celebrations across a few days this Christmas, this trio of roasts is just what you need. Hand Trimmed Centre Cut Fillet with a naturally juicy bite, award-winning French Trimmed Lamb Rack full of robust flavour, and tender Stuffed Pork Loin Roast.
NUTRITIONAL INFORMATION
Luxury French Trimmed Lamb Rack
| 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 |
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 |
COOKING INSTRUCTIONS
Hand Trimmed Centre Cut Fillet
Pan to Oven Roasting
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.
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.
Luxury French Trimmed Lamb Rack
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.
HOW TO STORE
Luxury French Trimmed Lamb Rack
- 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
Stuffed Pork Loin Roast
- 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
Hand Trimmed Centre Cut Fillet
- 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
