Our Maxi Roast selection features a generously sized British Whole Chicken perfect as a wonderful centrepiece when entertaining guests for a traditional Sunday Roast. Simply pair with your favourite vegetables, crispy roast potatoes, and lashings of gravy. You can also enjoy our British Free-range Smoked Gammon Joint, traditionally cured with a traditional recipe. Complementing this selection is our Extra Trimmed Rump Roast, a lean British roast that's been prepared by hand from grass-fed British beef before being expertly matured in Aberdeenshire for at least 35 days to bring out deep, rich flavours. A classic roast that'll never go out of style.

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.

British Free-range Gammon Joint:
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.

Extra Trimmed Rump Roast:
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.
Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven. Then reduce the oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for time below:
Rare: 20-24 minutes (internal temperature of meat: 45-47°C)
Medium: 28-32 minutes (internal temperature of meat: 55-60°C)
Well done: 40-44 minutes (internal temperature of meat: 72-75°C)
Keep warm and rest for at least 10 -15 minutes before carving.
Cooking appliances vary in performance, these are guidelines only.