Lamb Crown with Mushroom Duxelles
A luxurious and delicious showstopper
- Hand cut and tied by our expert butchers
- The same delicious duxelles as our Beef Wellingtons
- Help support an excellent charity
Price per kg:
- 1 Lamb Crown with Mushroom Duxelles, bone-in, 1kg
Beautifully trimmed racks of British lamb, hand stitched into a crown filled with our own delicious mushroom duxelles and a crispy, savoury gluten free crumb.
Enjoy this show-stopping roast and help to champion British craftsmanship, by supporting the Queen Elizabeth Scholarship Trust. QEST helps to ensure the survival of Britain’s cultural heritage by funding the education and training of aspiring craftspeople. We are delighted to donate a percentage of the proceeds to QEST, to ensure the survival of our time-honoured British crafts.
Remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint on a wire rack in a roasting tray.
Brush the meat lightly with oil and season with salt and pepper.
Add a little water to the bottom of the roasting tray to prevent smoking. Sear the meat for 15 minutes in the oven.
Then reduce the temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for
30-35 minutes for medium (internal temperature of meat 55-60°C)
40-45 minutes for well done (internal temperature of meat:65-70°C).
If the crumb is beginning to look a little dark, cover loosely with tinfoil.
Once the joint is cooked to your liking, remove from the oven.
Rest in a low oven set at 60°C or cover with foil and leave to rest in a warm place for at least 15 -20 minutes.
Please note: cooking appliances vary in performance; these are guidelines only.
Lamb (89%), stuffing (9%) (mushroom (94%), onions, salt, olive oil, parsley, black pepper, tarragon, chives), gluten free breadcrumb (rice flour, gram flour, maize starch, salt, dextrose).