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Save on this bundle of butchery classics. From juicy pork and lamb chops to handmade sausages and even a tasty roast for two, this bundle is great for traditional food made with premium ingredients.
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NUTRITIONAL INFORMATION
Energy: 885 kJ/ 213 kcal Fat: 15.2g, of which Saturates: 5.1g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 19g Salt: 0.15g Energy: 1268 kJ/ 305 kcal Fat: 22.1g, of which Saturates: 10.5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 26.5g Salt: 0.2g Energy: 1336 kJ/322 kcal Fat: 27.4g, of which Saturates: 10.1g Carbohydrate: 5.7g, of which Sugars: 0.3g Fibre: 0.3g Protein: 13.3g Salt: 1.75g Energy: 952 kJ/ 228 kcal Fat: 15g, of which Saturates: 6g Carbohydrate: 7.9g, of which Sugars: 1.5g Fibre: 0.6g Protein: 14.8g Salt: 0.9g Energy: 1052 kJ/ 253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 726 kJ/ 174 kcal Fat: 10.1g, of which Saturates: 4.3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20.7g Salt: 0.14g Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1119 kJ/270 kcal Fat: 21.7g, of which Saturates: 8g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.6g Salt: 0.13g -
- 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
HOW TO STORE
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Cooking Instructions:
Barnsley Lamb Chop
Defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving. Pork Sausages Cooking guidelines: remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.
Grill: preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only. Beef Burgers Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Brush each side of the burger with a little oil.
Cook the burgers for 5 minutes per side, turning only once. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only. Beef Rib Trim 1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.
2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.
5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 2 - 2½ hrs, or until tender. Fillet Steak Mince Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5-8 minutes per 440g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Cooking appliances vary in performance, these are guidelines only. Diced Beef Steak Best to do in a wok. Heat oil in pan then add beef until cooked thoroughly. Prepare veg of choice (e.g. carrots, baby corn, broccoli etc.) and stir fry for 2-3 mins. Can add sauce of choice e.g. soy sauce and also noodles if you like. Pork Loin Roast Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking.
Lightly oil the rind and season with salt and pepper.
Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven.
Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g.
Once joint is cooked, rest it in the warm place for at least 20 minutes.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance; these are guidelines only. Pork Chop Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the chops to your liking following the recommended times.
Well Done: 4-5 minutes per side, rest for 1 minute.
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. - 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
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.
Beef Burgers
Beef (74%), EGG, rice flakes, water, diced onions, salt, parsley, ground black pepperNutritional InformationProduct description
Save on this bundle of butchery classics. From juicy pork and lamb chops to handmade sausages and even a tasty roast for two, this bundle is great for traditional food made with premium ingredients.
NUTRITIONAL INFORMATION
Energy: 885 kJ/ 213 kcal Fat: 15.2g, of which Saturates: 5.1g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 19g Salt: 0.15g Energy: 1268 kJ/ 305 kcal Fat: 22.1g, of which Saturates: 10.5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 26.5g Salt: 0.2g Energy: 1336 kJ/322 kcal Fat: 27.4g, of which Saturates: 10.1g Carbohydrate: 5.7g, of which Sugars: 0.3g Fibre: 0.3g Protein: 13.3g Salt: 1.75g Energy: 952 kJ/ 228 kcal Fat: 15g, of which Saturates: 6g Carbohydrate: 7.9g, of which Sugars: 1.5g Fibre: 0.6g Protein: 14.8g Salt: 0.9g Energy: 1052 kJ/ 253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 726 kJ/ 174 kcal Fat: 10.1g, of which Saturates: 4.3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20.7g Salt: 0.14g Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1119 kJ/270 kcal Fat: 21.7g, of which Saturates: 8g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.6g Salt: 0.13g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.
Beef Burgers
Beef (74%), EGG, rice flakes, water, diced onions, salt, parsley, ground black pepperNutritional InformationCooking Instructions: Barnsley Lamb Chop Defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving. Pork Sausages Cooking guidelines: remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.
Grill: preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only. Beef Burgers Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Brush each side of the burger with a little oil.
Cook the burgers for 5 minutes per side, turning only once. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only. Beef Rib Trim 1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.
2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.
5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 2 - 2½ hrs, or until tender. Fillet Steak Mince Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5-8 minutes per 440g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Cooking appliances vary in performance, these are guidelines only. Diced Beef Steak Best to do in a wok. Heat oil in pan then add beef until cooked thoroughly. Prepare veg of choice (e.g. carrots, baby corn, broccoli etc.) and stir fry for 2-3 mins. Can add sauce of choice e.g. soy sauce and also noodles if you like. Pork Loin Roast Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking.
Lightly oil the rind and season with salt and pepper.
Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven.
Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g.
Once joint is cooked, rest it in the warm place for at least 20 minutes.
This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance; these are guidelines only. Pork Chop Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the chops to your liking following the recommended times.
Well Done: 4-5 minutes per side, rest for 1 minute.
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.What our customers think about us
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Traditional Butcher's Cut Selection
- SKU:
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- Weight:
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Traditional cuts from our Butchers
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