New brochure showcases exciting range of mini roasts

22 April 2014

EBLEX has produced a brochure to showcase its eThe Carvery' range of beef and lamb mini roasting joints and highlight the benefits of using these alternative cuts to independent retailers.

Sales of traditional roasting joints have been in steady decline across the retail sector in recent years. Many factors have contributed to this decline such as smaller families, busier schedules and an increase in the dining-for-two market.

Recognising this, EBLEX set about developing The Carvery range of smaller, more manageable mini roasts which are easy to prepare and cook, provide better value for money and reduce wastage, as well as ensuring better returns throughout the supply chain.

New brochure showcases exciting range of mini roastsThe new brochure, entitled eNew Carvery Mini Joints: Quick, Tasty, Modernf, features cuts from the range such as the Rump Bistro Muscle (EBLEX Code: Rump B019) and Lamb Rib Eye Joint (EBLEX Code: Forequarter L031).

Mike Whittemore, head of trade marketing for EBLEX, said: "The smaller joints in The Carvery range are ideal for midweek meals as the cooking time required has been significantly reduced. In addition, the mini roasts are versatile enough to be used in a variety of ways; each cutfs distinctly different texture and flavour can be enhanced by adding herbs or aromatic rubs and marinades.h

The Carvery range has already been successfully trialled in the foodservice sector and EBLEX is working towards replicating this success across the retail sector. The brochure takes a look at the excellent results of a trial by Michelin starred chef, Nigel Haworth, in his restaurants and pubs.

Nigel said: "Ifve recently introduced the new range of beef and lamb mini roasts onto my menus and the outcome has been very positive. The mini roasts provide versatile new meal options for diners; theyfre great for sharing platters, which is an interesting alternative to the traditional Sunday roast and they are also perfect for diners who prefer smaller joints. They offer better portion control, as they are not overfacing and provide great value for money.h

More information about the results of the mini roast trial by Nigel Haworth can be found in the brochure which is available to view and download online free of charge, by visiting

Latest News

Top chefs share tips to increase whole carcase use
08 January 2018

Six top British chefs have revealed how they use the whole beef and lamb carcase in dishes, to provide increased depth of flavour......more »

Raising the steaks
08 November 2017

AHDB Beef & Lamb has produced a new guide, Grilling & Barbecue Cuts, which features a range of beef steak cuts that are perfect for a wide variety of foodservice...more »

Muscles matter to get maximum carcase value
20 June 2017

To help businesses maximise value and quality from the beef carcase, AHDB has drawn on years of master butchery experience to create a new Beef Muscle Guide....more »

Butchers Club Guide Provides Spring Inspiration
24 April 2017

The latest edition of Butchers Club puts the spotlight on Beef Week and Spring Lamb. ...more »

Meat Education Programme receives industry accolade
08 February 2017

The benefits to the red meat supply chain of the AHDB Beef & Lamb Meat Education Programme have been recognised at a prestigious industry award ceremony....more »

News archive >>