Lamb Loin Roast with Pork, Mint & Thyme Stuffing

The perfect combination of lamb, mint and thyme

Availability: In stock

£14.00
PRICE PER KILO: £25.45
CODE: L825
 
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Prime, tender grass-fed lamb loin, rolled with a delicious chef-prepared stuffing and hand tied ready for your oven. Every slice is rich with the aromatic flavours of lamb, mint and thyme – they’re unique to Donald Russell, and utterly delicious!
  • Prime boneless roasts, hand cut, stuffed and tied by our butchers
  • A classic British flavour combination, created using the finest ingredients
  • Simply carve into tender, succulent slices, complete with delicious stuffing
Box Contains:
    1 Lamb Loin Roast with Pork, Mint & Thyme Stuffing, boneless, 550g
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.

1 Lamb Loin Roast with Pork, Mint & Thyme Stuffing

Ingredients:
Lamb (67%), Stuffing (33%): Pork Stuffing (99%) (Pork (80%), Water, Rusk (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate), Mint, Thyme.

Nutritional values: (Typical per 100g)
Energy: 1193 kJ / 287 kcal, Fat: 23.6g, of which Saturates: 10.2g, Carbohydrates: 3.1g, of which Sugars: 0.9g, Fibre: 1g, Protein: 15.7g, Salt: 0.5g
Lamb Loin Roast with Pork, Mint & Thyme Stuffing

Cook from defrosted.

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.

Medium: 15 Minutes - Internal Temperature of Meat: 50 Í 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 Í 58°C

Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

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