Box contains:
Lamb Saddle Roast, boneless, 475g
British Whole Chicken, bone-in, 1.4kg
Beef Topside Roast, boneless, 500g
Classic, traditional roasts made for two
Enjoy some variety in your roast dinner with our selection of three hand-prepared roasts. Sear, roast and serve with our Chef's prepared sides.To get the most out of these traditional roasts, Chef Eddie recommends cooking the beef and lamb to medium, to retain its natural succulence and full flavour.
British Whole Chicken
Cooking guidelines from defrosted: allow product to defrost for up to 48 hours in the fridge. Once fully defrosted remove from the fridge and leave at room temperature for 30 minutes prior to cooking.
Remove all the packaging. Pat dry with kitchen paper and place in a roasting tin.
Preheat the oven to 230°C / fan 210°C / gas 8. Drizzle with oil and season well with salt and pepper and cook for 15 minutes.
Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 20 - 22 minutes per 450g. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer. Once fully cooked rest in a warm place for at least 20 minutes before serving.
Cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
Lamb Short Saddle Boned and Rolled
Pan to Oven Roasting: 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 sides 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.
Beef Topside Mini Roast
Pan to Oven Roasting: 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 sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin.
Season with salt & pepper, place into the preheated oven and cook for:
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Take care not to overcook or the result will be dry & tough.
Then rest for at least 10 minutes before carving.
Low Temperature Cooking: Preheat 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 4-5 minutes in total.
Place in the preheated tin and season with salt & pepper.
Set thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 60-90 minutes).
British Whole Chicken
| Typical per 100g |
| Energy: 589 kJ/142 kcal |
| Fat: 10g, of which Saturates: 3g |
| Carbohydrate: 0.1g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 12g |
| Salt: 0.12g |
Lamb Saddle Roast
| 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 |
Beef Topside Roast
| Typical per 100g |
| Energy: 824 kJ/198 kcal |
| Fat: 12.9g, of which Saturates: 4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.4g |
| Salt: 0.14g |
British beef and Lamb
Grass-fed
Naturally reared
Supplied frozen
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.
