Finest Easter Lamb Lunch For Two

Make this Easter special…

Availability: In stock

£45.75
CODE: D2824
 
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Whisky-smoked Scottish salmon, followed by elegant lamb racks with all the trimmings, rounded off with luxury hand made individual cheesecakes.
  • Starter, main and dessert in one handy box
  • Delicious, tender British lamb
  • Finest quality for a truly special meal
Box Contains:

    • 1 pack Smoked Salmon, D-Sliced, 125g
    • 1 French Trimmed Lamb Rack, 440g
    • 2 packs Goose Fat Roast Potatoes, 200g per pack
    • 1 pack Caramelised Carrots, 200g pack
    • 1 pack Broad Beans, Petits Pois in Béchamel, 210g pack
    • 2 Salted Caramel Cheesecakes, 175g each

SERVINGS    
 
2
  • Caramelised Carrots in white dish
  • Goose fat Roast Potatoes on white plate
  • Salted Caramel Cheesecake on white plate
  • Smoked Salmon on white plate
  • Broad Beans & Petits Pois in serving dish
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

Smoked Salmon

Ingredients:
Salmon, Salt

Nutritional values: (Typical per 100g)
Energy: 824 kJ / 197 kcal, Fat: 11.7g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 22.7g, Salt: 2.9g

French Trimmed Lamb Rack

Nutritional values: (Typical per 100g)
Energy: 1057 kJ / 253 kcal, Fat: 20.2g, of which Saturates: 9.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.6g, Salt: 0.15g

Goose Fat Roast Potatoes

Ingredients:
Potatoes (SULPHITES) (91%), Goose Fat (6%), Rapeseed Oil, Salt, Cracked Black Pepper.

Nutritional values: (Typical per 100g)
Energy: 620 kJ / 148 kcal, Fat: 7.9g, of which Saturates: 2.3g, Carbohydrates: 16.5g, of which Sugars: 0.8g, Fibre: 1.9g, Protein: 1.8g, Salt: 0.3g

Caramelised Carrots

Ingredients:
Carrots (89%), Honey (8%), Salt, Garlic Puree, Unsalted Butter (MILK), Rosemary, Cracked Black Pepper.

Nutritional values: (Typical per 100g)
Energy: 287 kJ / 68 kcal, Fat: 0.6g, of which Saturates: 0.3g, Carbohydrates: 13.7g, of which Sugars: 13.2g, Fibre: 2.7g, Protein: 0.6g, Salt: 0.9g

Broad Beans, Petits Pois in Béchamel

May contain nuts, peanuts and sesame seeds

Ingredients:
Water, Broad Beans (19%), Petit Pois (19%), Smoked Streaky Bacon (8%) (Pork, Water, Salt, Preservatives: Sodium Nitrite, Potassium Nitrate), Shallots, Mature Cheddar Cheese (MILK), Full Cream MILK Powder, Butter (MILK), Red Leicester Cheese (MILK) (Contains Colour: Annatto), Modified Maize Starch, Salt.

Nutritional Values: (Typical per 100g)
Energy: 584 kJ / 140 kcal, Fat: 8.6g, of which Saturates: 5g, Carbohydrates: 7.7g, of which Sugars: 2.8g, Fibre: 2.3g, Protein: 8.2g, Salt: 1.1g

Salted Caramel Cheesecakes

Ingredients:
Full Fat Soft Cheese (47%) (MILK), Sugar, Cream (MILK), Plain & Wholemeal WHEAT Flour (Fortified with Ascorbic Acid, Calcium, Iron, Thiamin & Niacin, EGG, MILK, Cornflour, Butter (MILK), Vegetable Fat (RSPO Certified Palm & Rapeseed), Chocolate (1.39%), Roasted Buckwheat, Blended Rice, Potato & Tapioca Flour, Golden Syrup, Apricot Kernels, Glucose, Sorbitol, Salt (0.09%), Modified Starch from Waxy Maize, Guar Gum, Disodium Diphosphate, Sodium Bicarbonate, Xanthan Gum.

Nutritional values: (Typical per 100g)
Energy: 1446 kJ / 345 kcal, Fat: 23.6g, of which Saturates: 14g, Carbohydrates: 29g, of which Sugars: 19.5g, Fibre: 0.6g, Protein: 2.2g, Salt: 0.55g

Smoked Salmon

Preparation Instructions: Defrost in the fridge for at least 2 hours or overnight. Serve at room temperature for optimal flavour.

Serving Suggestion: Season the salmon with a little cracked black pepper, drizzle with freshly squeezed lemon juice, and scatter some fresh rocket leaves and shaved slivers of parmesan cheese over the top. Serve with fresh soda bread or good quality wholemeal, for a delicious starter or light meal.

French Trimmed 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 times.

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.

Goose Fat Roast Potatoes

For best results, cook from frozen in the oven. Remove film and arrange the potatoes in a single layer on a pre heated tray. Cook in a preheated oven 230°C / Fan 210°C / Gas 8 for:

From frozen: 30-35 minutes
From Defrosted 25 - 30 minutes

Gently turn the potatoes halfway through cooking time to ensure an even crispness. Ensure products is piping hot throughout and stir before serving. This product is not suitable for microwaving Do not reheat once cooked.

Caramelised Carrots & Broad Beans, Petits Pois in Béchamel

For best results cook from frozen in the oven.

OVEN: Remove film and place tray onto a baking tray.

Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Remove from oven and allow to stand for 5 minutes before serving.

MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

Broad Beans, Petits Pois in Béchamel

MICROWAVE: Based on 800 watt. Pierce the film and cook until piping hot:

From Frozen: 4-5 minutes
From Defrosted: 3-4 minutes

Stir before serving.

OVEN: Pierce film and place the tray onto a baking tray. Cook in preheated oven at 200°C / Fan 190°C / Gas 5 until piping hot for:

From Frozen: 20-25 minutes
From Defrosted: 15-20 minutes.

Stir before serving.

Salted Caramel Cheesecakes

Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours. Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate. Using a knife or small spatula, loosen the dessert from the the ring. Carefully open and remove the ring.
Finish with your favourite accompaniment.



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