A beautifully tender lamb roast with all the preparation taken care of. This boneless mini leg is seasoned with rosemary, cracked black pepper, sea salt and a touch of redcurrant jelly, then gently cooked sous vide for succulent results and a delicately sweet, aromatic finish.

Cooked and ready to heat. New Zealand Lamb

Cooking guidelines from defrosted: Pre-heat oven to 180°C / 365°F / Gas Mark 4. Carefully open the bag, remove lamb mini joint from the bag, retain all contents. Carefully place the lamb onto a pre-heated oven tray. Cook in the centre of the pre-heated oven for 20-25 minutes. Note that this mini joint has been cooked to a pink stage. If you want a medium cook you need to add extra 10 minutes to re-heat time. Roast mini joint until the outer skin is sufficiently golden. Alternatively, if starting to brown too quickly, over with foil to avoid burning. Remove from oven, keep warm for 5-6 minutes. Optional: If required, add remaining juices to pan, add additional stock or wine, bring to simmer and reduce, season to taste. Cooking appliances vary in performance, these are guidelines only.