Scotch Carvery Lamb Leg with Garlic & herb butter (2.27kg)
Our Scotch Carvery Lamb Leg is a perfect Christmas dinner alternative to the traditional turkey.
The Leg of Lamb is prepared with 100% Scotch Lamb to ensure tenderness and succulence.
Scotch Lamb (96%), Garlic and Herb Butter (3%), (Unsalted Butter (Milk) (82%), Roasted Garlic Puree, Parsley, Lemon Juice, Salt, Cracked Black Pepper), Salt, Cracked Black Pepper
Typical values per 100 g;
Energy 2728kJ, 663kcal
Of which saturates 49.3g
Of which sugars 3.3g
Storage & Freezing
Storage: keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.
Freezing: For best result freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.
IMPORTANT: This product is raw and must be cooked. Handling RAW meat safely Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards /utensils for raw meat. Always cover meat and store at bottom of fridge.
Remove all packaging, allow product to stand at room temperature for 30 min before cooking and preheat oven.
Preheat oven to 180°C / Fan 160°C / Gas Mark 4. Remove the butter and oil the surface of meat and sear all over in a hot frying pan. Place in a roasting tray and cover with foil. Place into centre of oven.
Rare: 25 minutes per 500g
Medium: 30 minutes per 500g
Well done: 40 minutes per 500g
Place the butter over the joint for the last 5 minutes of cooking
Remove from oven, wrap the joint in foil and rest for 15 minutes before carving. For best results carve thinly and serve with the melted butter
OVEN SLOW COOK
Preheat oven to 140°C/ 120°C Fan / Gas Mark 2. Heat 1 teaspoon of oil in a frying pan over a high heat. Add diced vegetables (carrots, celery, onion) and soften. Place into deep roasting tray. Oil and season surface of meat and sear all over in a hot frying pan. Place the joint on top of the vegetables. Add approximately 500 ml stock to cover half the joint, cover with foil and place in the oven for 4-5 hours. Remove foil for last 10 minutes of cooking and add the butter. Baste the joint with the cooking juices and return to oven.