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Oven cook - From Chilled. How to cookCooking appliances vary. These instructions are given as a guide.Please ensure that the product is piping hot throughout before serving. If product is frozen, defrost thoroughly and cook as chilled.Please Remove All Packaging Before Cooking/defrosting.15-28 min per 500gRemove joint from fridge 20 minutes prior to cooking. Pre-heat your oven to 220degC/Fan 200degC/Gas Mark 7. Remove all packaging and keep butter chilled until needed. Pre-heat a roasting tray. Heat a little oil in a frying pan until hot and place the joint in the pan fat side down for 2-3 minutes. Turn joint over and fry for a further 2-3 mins. Remove from pan and place on the pre-heated roasting tray in oven with fat side up and cook for the following times:- Rare 15 minutes per 500g, Medium 18 minutes per 500g and Well done 28 minutes per 500g or until cooked to preference.Once cooked, melt butters in a pan over a medium heat and pour over the joint. Allow to rest for 10 minutes before carving.
Rump Cap (93%), Salted Butter (Butter (Milk), Salt), Black Pepper, Roasted Shallot, Salt, Roasted Garlic Puree, Garlic Puree, Flat Leaf Parsley, Roasted Garlic, Chive, Maize Starch (Maize Starch, Preservative (Sodium Metabisulphite)), Lemon Juice, Sea Salt, Ground White Pepper
Keep refrigerated. Use within 24 hours of opening. Do not exceed the date shown. Suitable for home freezing.Freeze as soon as possible and within the date indicated. Use within 1 month. Defrost thoroughly in the refrigerator and use the same day. Once thawed, do not refreeze.
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