Product description
This lamb loin, accompanied by duxelles and more puts a twist on a classic handmade Wellington. Enjoy tender lamb loin, rich mushroom duxelles, parma ham, mint & mustard all wrapped by hand in a crisp puff pastry.
COOKING INSTRUCTIONS
Cooking guidelines from defrosted: carefully remove the outer packaging but leave on the baking paper. Brush the pastry with a mix of beaten egg yolk and a splash of milk, return to the fridge.
Preheat oven with a non-stick baking tray inside for at least 20 minutes before cooking for: Medium: fan 230°C / gas 9 or for Well done: fan 220°C / gas 9
Lightly oil the preheated tray then carefully place the chilled Wellington without the baking paper on it, place into the centre of the preheated oven and cook for:
Medium: 24 - 25 minutes - rest 5 minutes
Well done: 30 - 32 minutes - rest 5 -10 minutes.
Remove from the oven and set on a wire rack insert a temperature probe into the centre of the lamb and rest for 5 minutes before serving or until it reaches your desired finised temperature.
INGREDIENTS
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Puff pastry (WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), butter (MILK), water, salt), lamb (29%), mushroom duxelles (mushroom, onion, salt, olive oil, parsley, black pepper, tarragon, chive), crepe (whole MILK, WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), pasteurised whole free range EGG, sugar, unsalted butter (MILK), salt), Parma ham (pork, salt), Dijon mustard (spirit vinegar, water, MUSTARD flour, brown MUSTARD seeds, salt, white MUSTARD husk, thickener (xanthan gum), preservative (sodium METABISULPHITE), mint sauce (mint, spirit vinegar, water, salt, acetic acid, colour (copper Chlorophyll)).