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Cooking Instructions

2kg Sage, Onion & Cranberry Pork Belly Rolled Porchetta

Cooking Instructions: 2 hours at 160°c / Gas Mark 4, followed by 30 mins at 200°c / Gas Mark 7

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2kg Honey & Orange Glazed Festive Ham

Cooking Instructions: 15 mins at 220°c / Gas Mark , followed by 2 hours at 160°c / Gas Mark 4

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2kg Local Dry Aged Côte de Boeuf Fore Rib of Beef 

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 1 hour 20 mins at 170°c / Gas Mark 5

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2kg Stuffed Boneless Shoulder of Retford Lamb with Garden Mint Glaze

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 1 hour 40 mins at 150°c / Gas Mark 3

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2kg Garlic & Rosemary Boneless Leg of Retford Lamb

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 1 hour 30 mins at 160°c / Gas Mark 4

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Local Silverside of Beef (1kg)

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 45 mins at 170°c / Gas Mark 5 (to cook medium)

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Rolled Free Range Loin of Pork (1kg)

Cooking Instructions: 30 mins at 200°c / Gas Mark 7, followed by 1 hour at 160°c / Gas Mark 4

 

Horseshoe Gammon Joint (1kg)

Cooking Instructions: 30 mins at 200°c / Gas Mark 7, followed by 1 hour at 160°c / Gas Mark 4

 

Local Whole Chicken (1.4kg)

Cooking Instructions: 20 mins at 180°c / Gas Mark 6, followed by 1 hour at 160°c / Gas Mark 4

 

Olde English Sausage Meat Stuffing (450g)

Cooking Instructions: 35 mins at 180°c / Gas Mark 5

 

Dressed Boneless Turkey Crown with Streaky Bacon Lattice (3kg)

Cooking Instructions: 2 hours 10 mins at 180° / Gas Mark 5

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Honey & Orange Glazed Festive Ham (2kg)

Cooking Instructions: 15 mins at 220°c / Gas Mark 8, followed by 2 hours at 160°c / Gas Mark 4

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Rolled Free Range Pork Loin with British Apple Stuffing (1.5kg)

Cooking Instructions: 30 mins at 200°c / Gas Mark 7, followed by 2 hours at 160°c / Gas Mark 4

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Herb Crusted Dry Aged Sirloin of Beef (1.5kg)

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 1 hour 5 mins at 170°c / Gas Mark 5 (To cook to medium)

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Handmade Pigs in Blankets (24)

Cooking Instructions: 30 mins at 180°c / Gas Mark 5​

 

Dressed Boneless Turkey Crown with Streaky Bacon Lattice (2.5kg)

Cooking Instructions: 2 hours at 180°c / Gas Mark 5

 

Rolled Free Range Pork Loin with British Apple Stuffing (1kg)

Cooking Instructions: 30 mins at 200°c / Gas Mark 7, followed by 1 hour at 160°c / Gas Mark 4

 

Olde English Sausage Meat Stuffing (450g)

Cooking Instructions: 25 mins at 180°c / Gas Mark 5

 

Rolled Boneless Crown of Turkey (1.5kg)

Cooking Instructions: 1 hour 40 mins at 180°c / Gas Mark 5​

Additional Weight Cooking

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Your meat joint will be a minimum weight of what is listed in the hamper. However, if it is bigger (see label for correct weight), use the guide below for additional cooking times:

 

  • Turkey Crown - add 3 mins per additional 100g

  • Festive Ham - add 6 mins per additional 100g

  • Pork Loin - add 6 mins per additional 100g

  • Rolled Sirloin - add 3 mins per additional 100g 

  • Lamb - add 4 mins per additional 100g

 

Resting Time

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It is very important to let your meat rest after cooking and before serving.

 

Turkey Crown​

After cooking, wrap in two extra layers of foil, and three or four tea towels and allow to rest for at least one hour. It will still be warm, but most importantly it will keep the Turkey moist.

 

Other Meats​

After cooking, rest for thirty minutes before serving.

 

Chef’s Top Tip:

Consider wrapping your joints of meat in greaseproof paper and then tin foil. This way the meat will not stick to the foil when it’s unwrapped.

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