Oven cook from chilled only. If freezing at home, defrost thoroughly in a refrigerator before cooking.
200°C/Fan 180°C/Gas 4. 1 hour 20 min
Before Cooking: Preheat oven. Remove
sleeve and film lid from tray. Place on a
baking tray on the middle shelf of the oven.
During Cooking: Baste juices during cooking.
10 minutes before the end of the cook time
add the glaze on the top of the joint and cook
for extra 10 minutes.
After Cooking: Once cooked, remove the
joint from the oven cover with foil. Check
food is piping hot throughout. Leave to rest
for 20 minutes before carving.
appliances vary. This is a guide only.
You must carefully follow the storage instructions.
For use by date: see front of pack.
Once opened, use within 24 hours and do not exceed the use by date.
Keep Refrigerated at -2C to +4C.
Store uncooked meat covered and lower in the refrigerator than cooked meat.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen use within 1 month.
If your joint is frozen and needs to be defrosted, this can be done as follows:
Leave the joint in the sealed pack.
Defrost thoroughly in a refrigerator for 24 hours.
If your joint is not fully defrosted before cooking, it may cook unevenly. This means harmful
bacteria can survive the cooking process and you will be at risk of food poisoning.
Do not defrost at room temperature.
Do not refreeze once defrosted.