Fully Cooked Products
Fully cooked by our team of in-house chefs using natural ingredients, offers the perfect ready-made family-sized meal for your convenience. It’s as simple as reheating in an oven or whilst sealed in simmering water ‘sous-vide’ style. We recommend complimenting with our selection of your favorite sides or salads.
Product Reheat Instructions:
Advisory Note: In Australia, the minimum safe temperature for reheating cooked foods is 75°C as recommended by the Food Standards Australia New Zealand. It's important to ensure that the food reaches this temperature throughout to eliminate any potential harmful bacteria.
![Slow-Cooked-Lamb-Shoulder-on-the-Bone Slow Cooked Lamb Shoulder on the Bone](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Slow-Cooked-Lamb-Shoulder-on-the-Bone.jpg)
Slow Cooked Lamb Shoulder on the Bone
- Bring a pot of water to a boil.
- Place the vacuum-sealed lamb shoulder in the pot of boiling water and make sure it is fully submerged.
- Reduce heat to a simmer and let the lamb shoulder heat through for about 15-20 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed lamb shoulder from the pot and let it rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the lamb shoulder and its’ juices.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Cooked-&-Smoked-Beef-Brisket Cooked & Smoked Beef Brisket](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Cooked-Smoked-Beef-Brisket.jpg)
Cooked & Smoked Beef Brisket
- Bring a pot of water to a boil.
- Place the vacuum-sealed brisket in the pot of boiling water and make sure it is fully submerged.
- Reduce heat to a simmer and let the brisket heat through for about 30-45 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed beef brisket from the pot and let it rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the beef brisket and its’ juices.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Cooked-Pork-&-Veal-Polpetta-in-Italian-Passata Cooked Pork & Veal Polpetta in Italian Passata](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Cooked-Pork-Veal-Polpetta-in-Italian-Passata.jpg)
Cooked Pork & Veal Polpetta in Italian Passata
- Bring a pot of water to a boil.
- Place the vacuum sealed Polpettas in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the Polpettas heat through for about 10-15 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed Polpettas from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the polpettas and its’ juices.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Slow-Cooked-Porchetta-Roast-Sliced Slow Cooked Porchetta Roast Sliced](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Slow-Cooked-Porchetta-Roast-Sliced.jpg)
Slow Cooked Porchetta Roast Sliced
- Bring a pot of water to a boil.
- Place the vacuum-sealed porchetta slices in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the porchetta slices heat through for about 5-10 minutes, or until the internal temperature reaches at least *75°C .
- Remove the vacuum-sealed porchetta from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the porchetta and its’ juices.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Slow-Cooked-French-Duck-Leg-Confit Slow Cooked French Duck Leg Confit](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Slow-Cooked-French-Duck-Leg-Confit.jpg)
Slow Cooked French Duck Leg Confit
- Bring a pot of water to a boil.
- Place the vacuum-sealed duck legs in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the duck legs heat through for about 15-20 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed duck legs from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the duck legs and its’ juices.