A sweet and tender grass-fed British lamb joint, traditionally matured and expertly prepared by hand in our Aberdeenshire butchery.
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 sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, place 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).
Cooking guidelines from defrosted:
Preheat oven to 240ºC / fan 220°C / gas 9.
Remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.
Place the your meat, uncovered, on a rack in a roasting tin. Season with salt. Add a little water to the bottom of the roasting tray to prevent smoking, and cook for 15 minutes.
Lower the temperature to 200 °C / fan 180°C / gas 4 and cook for a further
Medium: 25-30 minutes (internal temperature of meat 55-60°C)
Well Done: 40-45 minutes (internal temperature of meat 65-70°C)
Cover with foil and rest in a warm place for at least 15-20 minutes.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.