Product description
Savour the distinctive flavour of tender British lamb in both a lamb rack, expertly French-trimmed by hand as well as a hand-rolled saddle roast. Easy to cook for a delicious roast dinner with roast potatoes, seasonal vegetables and plenty of rich, steaming hot lamb gravy.
NUTRITIONAL INFORMATION
Lamb Saddle Roast:
| Typical per 100g |
| Energy: 1057 kJ/ 253 kcal |
| Fat: 20.2g, of which Saturates: 9.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.6g |
| Salt: 0.15g |
French Trimmed Lamb Rack:
| Typical per 100g |
| Energy: 1057 kJ/ 253 kcal |
| Fat: 20.2g, of which Saturates: 9.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.6g |
| Salt: 0.15g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
Lamb Rack
Remove from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan.
Once hot, add a little oil to the pan.
Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven.
Cook to your liking following the recommended time:
Medium: 10-12 minutes
Well Done: 14-16 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes. Lamb Short Saddle Pan to Oven Roasting:
Preheat oven to 230°C/Fan 210°C /Gas 8. Remove from packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sids for 6-8 minutes in total.
Then place your meat uncovered on a rack in a roasting tin.
Season with salt and pepper, palce into the preheated oven and cook for:
Medium: 15 minutes
Well Done: 18-20 minutes
Cover with foil and rest in a warm place for at least 10 minutes.
Low Temperature Cooking:
Pre-heat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper.
Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat.
Sear the meat all over for 6-8 minutes in total.
Place on the pre-heated tin and season with salt & pepper.
Set the thermometer to 60-65°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).
When the thermometer beeps your meat is ready to serve straight away.
There is no need to rest your meat as it has rested during the cooking process.
Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan.
Once hot, add a little oil to the pan.
Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven.
Cook to your liking following the recommended time:
Medium: 10-12 minutes
Well Done: 14-16 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes. Lamb Short Saddle Pan to Oven Roasting:
Preheat oven to 230°C/Fan 210°C /Gas 8. Remove from packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sids for 6-8 minutes in total.
Then place your meat uncovered on a rack in a roasting tin.
Season with salt and pepper, palce into the preheated oven and cook for:
Medium: 15 minutes
Well Done: 18-20 minutes
Cover with foil and rest in a warm place for at least 10 minutes.
Low Temperature Cooking:
Pre-heat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper.
Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat.
Sear the meat all over for 6-8 minutes in total.
Place on the pre-heated tin and season with salt & pepper.
Set the thermometer to 60-65°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).
When the thermometer beeps your meat is ready to serve straight away.
There is no need to rest your meat as it has rested during the cooking process.
