Product description
This large British cockerel cushion is stuffed with a delicious pork, sage, and red onion sausagemeat before being expertly wrapped in dry-cured bacon for a supremely succulent centrepiece roast that your guests are sure to enjoy.
NUTRITIONAL INFORMATION
| Energy: 671 kJ/160 kcal |
| Fat: 7.7g, of which Saturates: 2.2g |
| Carbohydrate: 1.1g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 22g |
| Salt: 0.19g |
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
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May also contain nuts.
Cockerel 78%, stuffing 18% (54% pork, water, rice flour, salt, potato starch, preservative SODIUM SULPHITE, onion powder, spice extracts, herb extract, CELERY, dried sage, caramelised onion, red onion), Bacon 4% (pork, salt, unrefined brown sugar, preservatives (sodium nitrate, potassium nitrate). Made using 115g of pork per 100g of product.
Cooking Instructions:
Cooking guidelines from defrosted: remove all packaging.
Ensure the meat is fully defrosted and allow to come to room temperature for 30 minutes before cooking.
Preheat oven to 200°C / fan 180°C / gas 6.
Place the joint into a roasting tray. Brush lightly with oil and season with salt and pepper, cover with foil and cook for 110-120 minutes.
Remove the foil 30 minutes before the end of cooking.
Ensure the joint is piping hot throughout and the juices run clear when the thickest part is pierced with a skewer.
Once your joint is fully cooked, remove from the oven, cover with tinfoil and leave to rest in a warm place for at least 10-15 minutes.
Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
Ensure the meat is fully defrosted and allow to come to room temperature for 30 minutes before cooking.
Preheat oven to 200°C / fan 180°C / gas 6.
Place the joint into a roasting tray. Brush lightly with oil and season with salt and pepper, cover with foil and cook for 110-120 minutes.
Remove the foil 30 minutes before the end of cooking.
Ensure the joint is piping hot throughout and the juices run clear when the thickest part is pierced with a skewer.
Once your joint is fully cooked, remove from the oven, cover with tinfoil and leave to rest in a warm place for at least 10-15 minutes.
Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
