The Roast Trio

Three classic roasts, one delicious collection. Our Roast Trio brings together British beef, succulent British pork and premium British lamb, giving you a choice of exceptional centrepieces for Sunday lunches, family dinners and special occasions.

1 x Pork Loin Roast
A traditional favourite that’s tender, juicy and full of flavour. This boneless pork loin is ideal for oven roasting, with a beautifully succulent centre. Keep it simple with salt and pepper, or add garlic, rosemary and white wine for extra flavour.

1 x British Beef Topside Roast
A classic British roasting joint, made from farm-assured beef and carefully hand-prepared, trimmed and matured for 14 days for tenderness and flavour. Naturally lean with a delicate layer of fat, it’s delicious gently roasted and served medium for beautifully tender slices. At approximately 500g, it’s ideally sized for two.

1 x Luxury French Trimmed Lamb Rack
Premium British lamb, expertly French trimmed to create an impressive centrepiece. This elegant bone-in cut is perfect for roasting whole, delivering beautifully tender, flavoursome lamb that makes any roast dinner feel that little bit more special.

Complete your feast with a selection of delicious sides and desserts.

For best results, cook from defrosted. Defrost thoroughly in the refrigerator before cooking, then remove the meat from the fridge 20–30 minutes before cooking to allow it to come to room temperature. Once defrosted, do not refreeze.

British Beef Topside Roast
Remove all packaging and pat dry with kitchen paper.

Preheat the oven to 230°C / Fan 210°C / Gas 8.

Brush the beef with a little oil and sear in a hot frying pan on all sides for 6–8 minutes. Place uncovered on a rack in a roasting tin, season with salt and pepper and cook for:

Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18–20 minutes

Take care not to overcook. Rest for at least 10 minutes before carving into thin slices.

Outdoor Reared Pork Loin Roast
Remove all packaging and pat dry with kitchen paper. Lightly oil the rind and season with salt and pepper.

Preheat the oven to 250°C / Fan 230°C / Gas 9.

Roast for 15 minutes, then reduce the temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for 25–30 minutes per 450g.

Once cooked, rest in a warm place for at least 20 minutes before carving.

For crispy crackling, carefully remove the rind and return it to the oven whilst the pork rests until crisp.

Luxury French Trimmed Lamb Rack
Remove all packaging and pat dry with kitchen paper.

Preheat the oven to 250°C / Fan 230°C / Gas 9 and heat a frying or griddle pan.

Add a little oil and sear the lamb for 4–5 minutes. Place uncovered on a rack in a roasting tin and cook for:

Medium: 10–12 minutes
Well Done: 14–16 minutes

Cover loosely with foil and rest in a warm place for 10 minutes before serving.

Ensure product is piping hot throughout before serving.

Cooking appliances vary in performance; these cooking instructions are intended as a guide only.