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Prime Rib and Delmonico Roast
Beef Tenderloin
Lamb “Saddle” Loin Roast
Crown Roast of Lamb
Crown Roast of Pork
Perfect Roast Turkey
Oven-Ready Turkey
Wagshal’s Own Roast Stuffed Leg of Lamb
Wagshal’s Smoked Ham (Spiral sliced and un-sliced)
Prime Rib and Delmonico Roast
- Season generously with your favourite dry rub seasoning.
Olive Oil can be used to help the dry rub stick to the meat.
This can be done when you get home.
Once you are done place back in refrigerator if you are not cooking within 2 hours.
It is not necessary to wrap in plastic.
- Remove roast from refrigerator and set on
counter top 2 hours prior to cooking.
- Pre-heat oven to 500 degrees.
- Put roast on roasting rack or directly in
roasting pan with the fat side up.
- Cook at 500 degrees for 15-20 minutes, or
until desired texture on outside has been achieved.
- Remove roast from oven.
- Lower oven temperature to 350 degrees and continue cooking until internal temperature of roast has reached your desired doneness.
(Cooking temperatures)
- Estimated cooking time can be figured by using
10-15 minutes per pound as a guide. (Ovens can vary, so this
should only be used to estimate your cooking time.)
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The proper way to determine a roast’s doneness is by using a meat thermometer (Ask the butcher if you do not have one of our instant read thermometers). Check the temperature roughly 75% into the cooking time to gauge how far along you are.
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Once roast is at your desired doneness, remove from oven at let rest 20-25 min before carving.
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Cut string; remove bones from Prime Rib Roast and slice meat to desired thickness.
- Wagshal’s suggests pouring BBQ sauce over the ribs and roasting for 10 min for a great snack!
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Beef Tenderloin
- Season
generously with your favourite dry rub seasoning. Olive Oil can be used to help the dry
rub stick to the meat. This can be
done when you get home. Once you
are done place back in refrigerator if you are not cooking within 2
hours. It is not necessary to wrap
in plastic.
- Remove roast from refrigerator and set on
counter top 2 hours prior to cooking.
- Pre-heat oven to 500 degrees.
- Place
tenderloin on shallow sided baking sheet and roast at 500 degrees for
15-20 min or until desired crust has been achieved.
- Lower
oven temperature to 350 degrees and continue cooking until internal
temperature of roast has reached your desired doneness. (Cooking temperatures)
- Estimated cooking time can be figured by using
10-15 minutes per pound as a guide. (Ovens can vary, so this
should only be used to estimate your cooking time.)
- The proper way to determine a roast’s doneness is by using
a meat thermometer (Ask the butcher if you do not have one of our instant
read thermometers). Check the temperature roughly 75% into the cooking
time to gauge how far along you are.
- Once roast is at your desired doneness, remove from oven at
let rest 20-25 min before carving.
- Cut string and slice meat to desired thickness.
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Lamb “Saddle” Loin Roast
- Remove from refrigerator 1 hour prior to
cooking.
- Rub
with olive oil. If already
marinated with our own Greek-style marinade, there is no need to season
further. If not, season with your
favourite dry rub or fresh herbs.
- Pre-heat oven to 450 degrees.
- Place
roast on shallow sided baking sheet and roast at 450 degrees for 10
minutes to create a crust on the roast.
- Remove
roast from oven, turn oven down to 350 degrees and roast for another 20
minutes. It is
essential that you cook the roast to an internal temperature.
(Cooking Temperatures)
- The proper way to determine a roast’s doneness is by using
a meat thermometer (Ask the butcher if you do not have one of our instant
read thermometers). Check the temperature roughly 75% into the cooking
time to gauge how far along you are.
- Once roast is at your desired doneness, remove from oven at
let rest 20-25 min before carving.
- Cut string and slice meat to desired thickness.
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Crown Roast of Lamb
- Remove
roast from refrigerator 2 hours before cooking. Cover tip ends of bones with aluminum foil to avoid
burning. Season meat with dry rub
seasonings or fresh herbs.
- Pre-heat oven to 450 degrees.
- Place roast on a shallow sided pan and fill
the center with stuffing or vegetables.
- Roast for 15-20 min at 450 degrees.
- Remove
roast from oven, turn oven down to 350 degrees and roast for another 20
minutes. It is
essential that you cook the roast to an internal temperature.
(Cooking Temperatures)
- The proper way to determine a roast’s doneness is by using
a meat thermometer (Ask the butcher if you do not have one of our instant
read thermometers). Check the temperature roughly 75% into the cooking
time to gauge how far along you are.
- Once roast is at your desired doneness, remove from oven at
let rest 20-25 min before carving.
- Remove
foil covers before serving!
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Crown Roast of Pork
- Remove
roast from refrigerator 2 hours before cooking. Cover tip ends of bones with aluminum foil to avoid
burning. Season meat with dry rub
seasonings or fresh herbs.
- Pre-heat oven to 450 degrees.
- Place roast on shallow sided baking sheet and
roast at 450 degrees for 15 minutes to create a crust on the
roast.
- Remove
roast from oven, turn oven down to 350 degrees and roast for another 10-15
minutes per pound. It is
essential that you cook the roast to an internal temperature.
(Cooking Temperatures)
- The proper way to determine a roast’s doneness is by using
a meat thermometer (Ask the butcher if you do not have one of our instant
read thermometers). Check the temperature roughly 75% into the cooking
time to gauge how far along you are.
- Once roast is at your desired doneness, remove from oven at
let rest 20-25 min before carving.
- Remove
foil covers before serving!
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Perfect Roast Turkey
- Pre-heat oven to 325 degrees.
- Remove neck and giblets.
- Wash turkey inside and out with cold water;
drain and dry.
- Season turkey inside cavity with Salt and
Pepper
- Stuff cavity with chopped thyme, onion,
carrots, parsley and celery; Or stuff loosely with your favourite
stuffing.
- Ties legs together with string.
- Tuck wings under the body of the turkey.
- Brush outside of turkey with melted butter.
- Season with additional salt and pepper and any
other spice you desire.
- Place on elevated rack in roasting pan
approximately 2.5 inches deep.
- Add ½ cup water to pan.
- In the beginning, a tent of aluminum foil may
be placed loosely over the turkey for the first 1 to 1.5 hours,
and then removed for browning.
- After removing aluminum tent – baste with
juices periodically.
- See chart below for approximate cooking time
for your size turkey.
- Use an
instant read thermometer for best results.
Unstuffed Turkey
8-12 pounds………2.75-3 hours
12-14 pounds………3-3.75 hours
14-18 pounds………3.75-4.25 hours
18-20 pounds……….4.25-4.5 hours
20-24 pounds………4.5-5 hours
Stuffed Turkey
8-12 pounds………3-3.5 hours
12-14 pounds………3.5-4 hours
14-18 pounds………4-4.25 hours
18-20 pounds……….4.25-4.75 hours
20-24 pounds………4.75-5.25 hours
Use an instant read thermometer periodically to check the internal temperature during cooking. The temperature must reach a minimum of 180 degrees in the thigh, careful to avoid touching the bone. If turkey is stuffed, stuffing temperature should read 165 degrees.
Use a thermometer to ensure safety and doneness. Reasons for this include:
- Oven may not be calibrated correctly.
- Oven may heat unevenly.
- Rack position may have an effect on even cooking and heat circulation.
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Oven-Ready Turkey
- Place turkey (in aluminum pan provided) on a
baking sheet for safety and easier removal from oven.
- Add ½ cup of water or chicken stock to bottom
of pan.
- In the beginning, a tent of aluminum foil may
be placed loosely over the turkey for the first 1 to 1.5 hours,
and then removed for browning.
- After removing aluminum tent – baste with
juices periodically.
- See chart below for approximate cooking times
for your size turkey.
- Use a thermometer for best results.
8-12 pounds………2.75-3 hours
12-14 pounds………3-3.75 hours
14-18 pounds………3.75-4.25 hours
18-20 pounds……….4.25-4.5 hours
20-24 pounds………4.5-5 hours
Use an instant read thermometer periodically to check the internal temperature during cooking. The temperature must reach a minimum of 180 degrees in the thigh, careful to avoid touching the bone. If turkey is stuffed, stuffing temperature should read 165 degrees.
Use a thermometer to ensure safety and doneness. Reasons for this include:
- Oven may not be calibrated correctly.
- Oven may heat unevenly.
- Rack position may have an effect on even cooking and heat circulation.
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Wagshal’s Own Roast Stuffed Leg of Lamb
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Take stuffed lamb from fridge and allow to sit at room temp for 30 min.
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Pre-heat oven to 400 degrees.
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Take Rosemary butter (also at room temperature) and spread over entire roast.
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Place in roasting pan and roast until meat thermometer reads 140 degrees (for medium rare) or 150 (for medium). This should take approximately 1 hour and 30 min. Start checking meat after 1 hour.
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When it is done, allow to rest in roasting pan for about 15 minutes.
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Slice for serving.
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Enjoy!
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Wagshal’s Smoked Ham (Spiral sliced and un-sliced)
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Pre-heat oven to 350 degrees.
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Place ham in baking pan.
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Cover with foil.
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Bake for 15 min per pound (8 pound ham will take about 2 hours).
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In the last 30 minutes, turn oven up to 400 degrees and baste ham with a glaze (This will give you your crust on the outside).
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Remove when ham has desired colour and texture on the outside and inside is 150 degrees.
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Enjoy!
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