2x packs Diced Lamb Loin

Luxurious, tender chunks of premium lamb loin

Availability: In stock

£23.00
CODE: D1685
 
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The equivalent of sirloin in beef, this gourmet cut is lean and tender. Although it’s perfect for curries and stews, it doesn’t need long, slow simmering – a quick pan fry is the ideal way to showcase its juicy succulence! Try it paired with tomato, garlic and olives for a real foodie feast.
  • Naturally reared, grass-fed UK lamb
  • As succulent and tasty as sirloin steak!
  • deal for kebabs, BBQs or even stir-fries
Box Contains:

    • 2 packs Diced Lamb Loin , 440g each

SERVINGS    
 
4
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 639 kJ / 153 kcal, Fat: 8g, of which Saturates: 3.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.2g, Salt: 0.15g
1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. THE COOKING PROCESS
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1 - 1½ hrs, or until tender.

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