French Trimmed Carvery Lamb Leg
Luxuriously luscious lamb
- Grass-fed British lamb for the finest flavour
- French trimmed for impressive presentation
- Expertly deboned for easy carving at the table
- Code: L336
- Price per kg:
- Item weight:
- Servings: 6-8
Origin: | UK |
Produced: | UK |
Welfare: | Grass-fed |
Succulent grass-fed British lamb, hand prepared for an impressive presentation with full flavour and easy carving at the table.
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30-60 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.
Medium: reduce oven temperature to 180°C / fan 160°C / gas 4
Well done: reduce oven temperature to 190°C / fan 170°C / gas 5
Then continue to cook for:
Medium: 65-75 minutes (internal temperature of meat: 55-60°C)
Well done: 95-110 minutes (internal temperature of meat: 65-70°C)
Once your joint is cooked to your liking, remove from the oven. Cover with foil and leave to rest for at least 15-20 minutes.
Cooking appliances vary in performance, these are guidelines only.
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.
Medium: reduce oven temperature to 180°C / fan 160°C / gas 4
Well done: reduce oven temperature to 190°C / fan 170°C / gas 5
Then continue to cook for:
Medium: 65-75 minutes (internal temperature of meat: 55-60°C)
Well done: 95-110 minutes (internal temperature of meat: 65-70°C)
Once your joint is cooked to your liking, remove from the oven. Cover with foil and leave to rest for at least 15-20 minutes.
Cooking appliances vary in performance, these are guidelines only.
- Energy: 778 kJ/187 kcal
- Fat: 12.3g, of which Saturates: 5.4g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 19g
- Salt: 0.15g
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