Product description
Tender, juicy, melt-in-the-mouth, grass-fed British lamb, hand prepared with the bone removed so it's easier to carve.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 778 kJ/ 187 kcal |
| Fat: 12.3g, of which Saturates: 5.4g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19g |
| Salt: 0.15g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Allow 48 hours to defrost in refrigerator. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
COOKING INSTRUCTIONS
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230ºC / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear the meat for 15 minutes in the oven then reduce the temperature to 190ºC / Fan 170ºC / Gas 5 and continue cooking for time below:
1.2kg
Medium: 30-40 minutes Internal Temperature of Meat: 55-60ºC
Well done: 50-55 minutes Internal Temperature of Meat: 65-70ºC
1.6kg
Medium: 45-55 minutes Internal Temperature of Meat: 55-60ºC
Well done: 65-70 minutes Internal Temperature of Meat: 65-70ºC
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
Cooking guidelines vary in performance, these are guidelines only.
