Store below -18ºC. Defrost in refrigerator for up to 24 hours.
Once defrosted store below 5ºC and use within 24 hours.
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Cooking Temperatures and Times: Using the Pan to Oven cooking method.
Preheat a frying our griddle pan until very hot and also preheat oven to 230ºC/ Fan 220ºC/ Gas 7.
First brush a little olive oil onto the the meat, including the fat cover.
Sear the meat for 4-5 minutes, after searing gently place your meat uncovered on a rack in a roasting tin and put into the the preheated oven.
10-12 minutes for Medium: Internal Temperature of Meat 55-60ºC.
14-16 minutes for Well Done: Internal Temperature of Meat 65-70ºC.
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest in a warm place for at 10-20 minutes.
Serve by slicing into tender, succulent cutlets.
100% of customers liked this product (16 reviews)
||Great centrepiece for a birthday dinner|
||smaller than i expected but very tasty|
||Easy to cook resulting in an really tasty meal.|
||Good quality lamb. Superb texture and flavour. Succulence personified.|
||My favourite cut of lamb- mouth wateringly tasty|
||Small size so did not consider good value for money|
||Donald Russell's prices are quite high compared with other Food sites, but their quality is exceptional.|
||Nicely trimmed and very tender|
||not eaten yet but it looks lovely|
||Delicious & so elegant they look great on a serving dish|
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