Small Lamb Saddle, Easy Carve (bone-in)
- Carved from and tied back to the bone for supreme flavour
- Specially prepared by our expert butchers for extremely easy carving
- Lamb reared naturally on lush green pastures and hill farms
-
Code: GRL380
-
Price per kg:
-
Item weight:
"The most succulent and soft as butter lamb we have had."
Mrs Gerda Horstmann, Cornwall
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.
Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for time below:
Medium: 20-25 minutes (Internal Temperature of Meat 55-60°C)
Well Done: 30-35 minutes (Internal Temperature of Meat 65-70°C)
Remove from oven, leave to rest at least 20 minutes in a warm place. After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.
- Energy: 1057 kJ/ 253 kcal
- Fat: 20.2g, of which Saturates: 9.7g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.6g
- Salt: 0.15g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours