Save on the washing up with this fantastic oven to table roasting and carving tray. Simply put your meat or poultry in the centre, marinade and roast, then move the whole thing to the table ready to carve and serve. This large tray is ideal for everything from roast chicken and pork to lamb and turkey as well as beef, for your Sunday Roast to Christmas Dinner.
This large stainless steel roasting tray measures 35.5cm x 25.5cm, but has a slim 1.5cm profile so it will fit easily into into a drawer for storage. It has a lip around the outside to collect all the juices from your roasting meat so you can baste it during cooking.
The great thing about having spikes on your tray is that your meat is held in place whilst you carve. There’s no need to put your hand on the hot meat or find some other gadget to stop it moving. Each of the five spikes is secure on the tray so they won’t fall off, and we’ve included 5 covers so you won’t accidentally cut yourself when the tray is stored away.
Cleaning is easy as this spiked carving tray is dishwasher safe. You can also wash it in warm soapy water with a soft cloth.
|Product Dimensions||35.5cm x 25.5cm x 1.5cm|
|Package Dimensions||36cm x 30cm x 26cm|
|Boxed Product Weight||0.76kg|
|Primary Material||Stainless Steel|
When you place an order with Andrew James, depending on the item size our dispatch team will allocate the most efficient courier and service.
We aim to dispatch your order within one working day. The cut off time for a 24 hour delivery service is 1pm Monday to Friday. Any order placed after 1pm on a Friday will be dispatched the next working day (usually Monday). The 24 hour delivery service does not deliver on a Saturday or Sunday, please take this into consideration when placing your order.
If an order is placed on a Saturday or Sunday the order will then be dispatched on the next working day.
Courier Service Options
48 Hour Standard Delivery - Free (only delivered on working days)
24 Hours Delivery - £5.95
Spend £50 For Upgraded Delivery!
If you spend more than £50 on Andrew James products, you will be eligible for a free upgrade to a 24 hour delivery service. To redeem simply add your items to the basket and select “DPD 24 Hour Delivery” at the checkout. This offer is only redeemable online when checking out with Andrew James.
Please note that when placing your order, you should choose a delivery address where a person will be available to sign for the parcel. If there is no one available to sign for a parcel, the delivery driver will leave a card to let you know a delivery attempt has been made. They will make up to 3 attempts to deliver before holding the parcel at their depot for collection.
Please take the dispatch time into consideration when buying during a UK Bank Holiday period. The Andrew James Warehouse does not dispatch items until the next working day.
Andrew James currently only offer delivery to UK mainland post codes. See our full delivery policy here.
You can return an item for a full refund within 30 days of receiving it.
Your item is also covered by a 2 year warranty, and we will replace any faulty items within this period.
However, spare parts such as Halogen Oven Bulbs, and consumable products such as Vacuum Sealer Bags are not covered by the 2 Year Warranty.
You can click here to see our full Returns Policy.
Please note spare parts for our products are available to purchase by contacting our team on 0191 377 8358 or firstname.lastname@example.org
Heat your oven to 190 degrees centigrade. Mix all of the marinade ingredients and season with salt and pepper. Put the chicken on your carving tray and rub the marinade all over the skin. Put the squeezed and zested lemon into the cavity and roast for 1.5 hours. Allow to rest for at least 20 minutes before serving with spiced wedges or roasties.
Score the dry pork skin with a sharp knife then put the whole shoulder in a dish. In a separate dish mix together the orange zest, juice, sugar, miso and chillies. Pour over the pork, cover and leave overnight.
Heat the oven to 150 degrees centigrade. Lay the onions over your carving tray and put the pork on top, skin-side up. Pour the marinade over the top then add a small mug of water to the lip of the tray. Cover everything with aluminium foil and cook for four hours.
Remove the foil and baste the pork with any juices. Turn the heat up to 180 degrees centigrade and cook the pork for another hour. Turn the oven up to 200 degrees and cook for another 30 minutes, adding more water if needed to prevent the juices from burning but ensuring the skin gets crispy. Once the pork is cooked let it rest and pour the juices into a separate bowl. Add the chillies to the bowl and mix to create a marinade. Pull the pork into chunks, dress with the marinade and mix in the onions.