Lamb Cushion Stuffed with Rosemary & Garlic
Stuffed lamb, so easy to serve!
- Grass-fed British lamb
- Delicious pork, rosemary and garlic stuffing
- Cut like a cake so everyone gets a slice!
Price per kg:
- 1 Lamb Cushion Stuffed with Rosemary & Garlic, 1.8kg
This delicious showpiece is perfect to impress your guests. Fully boned lamb shoulder, carefully wrapped around a rosemary and garlic stuffing then hand tied to a show stopping circle shape.
Take a shoulder of lamb, remove the bones, roll it round a rosemary and garlic stuffing, hand tie it in to a circle and add some fresh rosemary to the top. No simple task, even for a butcher with years of experience. Luckily, we love a challenge and the result is delicious!
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 80-85 minutes (internal temperature of meat 65-70°C).
Once your joint is cooked, remove from the oven.
Rest in a low oven set at 60°C or cover with tinfoil 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 (84%), rosemary and garlic stuffing (16%) (pork sausagemeat (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 (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate, garlic puree, rosemary), rosemary (garnish).