Remove all glad wrap, paper or cryovac
bag from the product. Rub the stocking net covering
on the product with olive oil. Place in an oven
tray surrounding the meat with chopped celery,
carrots, onions and some white wine. Bake in a
preheated oven at 180ºC creating a Dutch oven
by covering the tray tightly with al foil for
approx. 3 hours for a full shoulder or approx.
2 hours for a half shoulder. Allow to rest for
10 minutes in al foil before carving. Can be cooked
the day before and served cold or reheated. Puree
cooked vegetables and juices to use as a hot sauce
over sliced meat.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Surround meat with chopped
celery, carrots, onions and some white wine. Bake
in a preheated oven at 180ºC creating a Dutch oven
by covering the tray tightly with al foil approx.
3 hours. Allow to rest for 20 minutes in al foil
before carving. Puree cooked vegetables and juices
to use as a hot sauce over sliced meat.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Surround meat with chopped
celery, carrots, onions and some white wine. Bake
in a preheated oven at 180ºC creating a Dutch oven
by covering the tray tightly with al foil approx.
1.5 hours. Allow to rest for 10 minutes in al foil
before carving. Puree cooked vegetables and juices
to use as a hot sauce over sliced meat.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Surround meat with chopped
celery, carrots, onions and some white wine. Bake
in a preheated oven at 180ºC creating a Dutch oven
by covering the tray tightly with al foil approx.
2.5 hours. Allow to rest for 10 minutes in al foil
before carving. Puree cooked vegetables and juices
to use as a hot sauce over sliced meat.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the product with olive oil. Place
in a baking dish with lid, surrounding the meat
with chopped celery, carrots, onions and some white
wine. Bake in a preheated oven at 180ºC creating
a Dutch oven by covering the tray tightly with al
foil if you do not have a lid for approx. 2 hours
until cooked to your liking. Allow to rest for 20
minutes in al foil before carving. Can be cooked
the day before and served cold or reheated. Puree
cooked vegetables and juices to use as a hot sauce
over sliced meat. Or as an alternative Dry Roast
at 100ºC for 3 to 4 hours for a more flavoursome
taste, but it will need a sauce to be served with
it.
Remove all glad wrap, paper or cryovac bag from
the product. We recommend that all spiced and salted
roasts are stored at room temperature for 1 to 2
hours prior to cooking. Roast this masterpiece in
a pre-heated oven at approximately 200°C for
2.5 hours for a medium finish. Change cooking time
to suit your personal preference, less for rare
or longer for well done. Allow to rest for 20 to
30 minutes in alfoil before carving. Dress the slices
with a brushing of extra virgin olive oil, balsamic
vinegar, chopped garlic, oregano and hot English
mustard that has been well mixed.
Remove all glad wrap, paper or cryovac bag from
the product. After 1 hour at room temperature, bake
in a pre-heated oven for approx. 2 hours at 180ºC.
Allow to rest for 10 minutes in al foil before carving.
Cut strings off as you progressively carve through
the product.
Remove all glad wrap, paper or cryovac bag from
the product. We recommend that all spiced and salted
roasts are stored at room temperature for 1 to 2
hours prior to cooking. Bake in a preheated oven
at 180ºC basting often, using a rack in the
tray if possible. Cooks in approximately 3 hours
for a Large Piece or 2 hours for a Small Piece.
Change the cooking time to suit your personal preference,
less for rare or longer for well done. Allow to
rest for 20 minutes in alfoil before carving.
Remove all glad wrap, paper or cryovac bag from
the product. Cook in the oven for 1 to 1.5 hours.
Change cooking time to suit your personal preference.
We recommend cooking to rare or medium but not to
well done. Allow to rest for 20 minutes in alfoil
before carving. Dress the slices with a brushing
of sweet chilli sauce.
Rest at room temperature for 1 hour, then brush
pastry with a beaten egg yolk. Bake in a preheated
oven at 200ºC for 30 minutes then a further
15 minutes at 150ºC until the pastry is golden
brown. Rest for 20 minutes before carving.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Bake in a preheated oven
at 180ºC for approx. 2 hours using a rack in
the tray if possible. Baste often during cooking
using oil or the products own juices. Allow to rest
for 20 minutes in alfoil before carving. Stocking
net peels off very easily. Use sharp knife or scissors.
Remove all glad wrap, paper or cryovac bag from
the product. This leg will cook in one hour in the
oven at 225ºC. Allow to rest for 20 minutes
in alfoil before carving. You can use the Weber
or covered BBQ. Dress the slices of cooked lamb
with a brushing of olive oil, balsamic vinegar,
garlic and oregano that’s been well mixed.
Remove all glad wrap, paper or cryovac bag from
the product. After 1 hour at room temperature, bake
in a pre-heated oven for approx. 1.25 hours at 180ºC.
Allow to rest for 20 minutes in alfoil before carving.
Cut strings off as you progressively carve through
the product.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Bake in a preheated oven
at 160ºC for approx. 1.5 to 2 hours using a
rack in the tray if possible. Do not overcook this
product as it will be too dry. Baste often during
cooking using oil or the products own juices. Allow
to rest for 20 minutes in alfoil before carving.
Stocking net peels off very easily. Use sharp knife
or scissors.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the pork with olive oil. Bake in
a preheated oven at 180ºC using a rack in the
tray if possible. Approx. 3.5 hours for a Large
Roll or 2.5 hours for a Small Roll. Allow to rest
for 20 minutes in alfoil before carving.
Remove the cryovac plastic bag/s. Wipe Ham with
a clean cloth. Cover the Ham with a clean tea-towel
or light calico bag that has been dipped into a
solution of approximately 2 cups of water with 2
tablespoons of vinegar. Squeeze the excess liquid
out of cloth but leaving it moist. Replenish the
moisture in the cloth every 2 days with a fresh
solution. Never store ham in any form of plastic,
except for the original cryovac bag if unopened
and not damaged. Once out of cryovac bag never use
any form of plastic cover on ham. Store Ham in the
coolest part of the refrigerator, preferably 4ºC
or below.
Remove all plastic and skin and score the fat.
Mix half a cup of honey, three quarters of a cup
of brown sugar, half a teaspoon of mustard and half
a cup of orange juice. Baste the leg of ham with
the mixture and bake in a pre-heated oven at 200?C
for 30 minutes, continuing to baste every 10 minutes.
Allow to cool and decorate with glazed cherries,
cloves and/or pineapple before serving cold. Alternatively,
bake for 1 1/2hour, basting every 10 minutes, decorate
with glazed cherries and cloves serve hot.
Legs may be boiled or roasted approx. 4 hours for
the Boneless 4kg Gammon and 6.5 hours for the Bone
In 8kg Gammon. Vince Garreffa prefers roasted at
180?C. If you have a thermometer, cook to an internal
temperature of 68?C. If you boil turn dial down
to a simmer. Boiled gammon makes soup. Simmered
Gammon makes ham.
Instructions are the same for smoked and un smoked
legs. Legs may be boiled or roasted approx. 4 hours
for the Bone In Half Hams and 6.5 hours for the
Bone In Full Hams. Vince Garreffa prefers roasted
at 180°C. If you have a thermometer, cook to an
internal temperature of 68°C. If you boil turn dial
down to a simmer. Boiled Weber Ham makes soup. Simmered
Weber Ham makes ham.
Defrost this product in the fridge over 3 or 4
days for safest results. Remove all plastic and
paper from the outside of the product. Now rest
on a rack in a tray with a little water underneath
the rack. Roast at 175°C for approximately 4
hours or more until the internal temperature (use
a thermometer) at the centre is minimum 65°C.
Then rest covered in alfoil for 30 minutes before
carving. If you like you can glaze the turkey quintet
with a mix of orange juice, honey and brown sugar
every 10 minutes during the last 30 minutes for
a fabulous finish. Carve starting at the drumstick
end. Please note the quail in the centre is bone
in and should be eaten carefully.
Remove all plastic and paper from the outside of
the product. Cook in the alfoil supplied at 200ºC
on a rack in a tray if possible. Cook for approx.
3 to 3.5 hours. In the last 60 minutes of cooking
baste often with oil or the poultry’s own
juices. For the serious chef baste 3 times in the
last 30 minutes of cooking with a mixture of honey,
pineapple juice and dark brown sugar. Rest covered
with alfoil for at least 20 minutes before carving
starting at the drumstick end.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. After 1 hour at room temperature,
bake in a preheated oven at 180ºC for approx.
2 hours using a rack in the tray if possible. Allow
to rest for 20 minutes in alfoil before carving.
Stocking net peels off very easily. Use sharp knife
or scissors.
Rest at room temperature for 1 hour, then brush
pastry with a beaten egg yolk. Bake in a preheated
oven at 200ºC for 30 minutes then a further
15 minutes at 150ºC. Pastry should be golden
brown.
Rest for 10 minutes before carving.
For cooking remove all plastic, rub with olive
oil and your favourite herbs and spices, then stuff
the breast cavity with your favourite stuffing if
you wish. Place in a pre-heated oven at 180ºC
with 1cm of water in the tray on a rack if possible
(breast down, stuffing up). Cook 3 hours breast
down and then a further 30 minutes breast up. For
the serious chef baste 3 times in the last 30 minutes
of cooking with a mixture of honey, pineapple juice
and dark brown sugar. Rest covered with alfoil for
at least 15 minutes before carving.
For cooking remove all plastic, rub with olive
oil and your favourite herbs and spices. For those
who have made their own stuffing remove the neck
and any loose pieces from the cavity of the poultry
and place the stuffing in loosely (Stuffing’s that
contain meat should always be precooked). Place
in a pre-heated oven at 180ºC with 1cm of water
in the tray on a rack if possible. Cook for 40 minutes
per kilo basting often with oil or the poultry’s
own juices. For the serious chef baste 3 times in
the last 30 minutes of cooking with a mixture of
honey, pineapple juice and dark brown sugar. Rest
covered with al foil for at least 15 minutes before
carving.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Bake in a preheated oven
at 180ºC for approx. 2.5 hours using a rack
in the tray if possible. Baste often during cooking
using oil or the products own juices. Allow to rest
for 20 minutes in alfoil before carving. Stocking
net peels off very easily. Use sharp knife or scissors.
Remove all glad wrap, paper or cryovac bag from
the product. Rub the stocking net covering on the
product with olive oil. Bake in a preheated oven
at 180ºC for approx. 2 hours using a rack in
the tray if possible. Baste often during cooking
using oil or the products own juices. Allow to rest
for 20 minutes in alfoil before carving. Stocking
net peels off very easily. Use a sharp knife or
scissors.
Reheating this product as a whole piece means you
should consume the whole lot within 24 hours.
For the best results slice and heat up only what
you need leaving the rest in the fridge. For fast
reheating moisten slices with chicken stock or your
favourite sauce then microwave, or cover a tray
of slices with al foil and reheat in your oven at
200ºC for approx. 30 minutes.
Please consume all reheated products within 24 hours
of reheating!!!
