Product description
Cook this generously-marbled grass-fed shoulder joint low and slow for the fullest, richest flavour.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 1104 kJ/ 264 kcal |
| Fat: 21g, of which Saturates: 9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 17g |
| Salt: 0.15g |
HOW TO STORE
- 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
COOKING INSTRUCTIONS
Cooking guidelines from defrosted:
Remove all packaging and pat dry with kitchen paper. Allow 30-60 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 oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for
1.75kg roast:
45-60 minutes for medium (internal temperature of meat: 55-60°C)
70-80 minutes for well done (internal temperature of meat: 65-70°C).
2.4kg roast:
70-90 minutes for medium (internal temperature of meat: 55-60°C)
105-120 minutes for well done (internal temperature of meat: 65-70°C).
Once your joint is cooked to your liking, remove from the oven.
Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
After resting, slice across the grain and serve on warm plates.
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