Scotch Lamb Guard of Honour with Cranberry & Mint Stuffing and Roast Garlic Butter (943g)
Two delicious Scotch Racks of Lamb presented in a traditional Guard of Honour style. The Racks are skillfully French-trimmed and enriched with Cranberry & Mint stuffing and roast garlic butter. The perfect choice for your festive dinners.
SCOTCH LAMB (74%), CRANBERRY & MINT STUFFING (21%) (Lamb (53%), Cranberries (9%), Diced Onion (Diced Onion, Sunflower Oil), Gluten Free Crumb (Water, Dried Potato, Rice Flour, Salt, Dextrose), Redcurrant Jelly (Sugar, Water, Concentrated Redcurrant Juice, Gelling Agent (Pectin)), Cranberry (5%), Water, Mint (2%), Roast Lamb Stock (Water, Lamb Bones, Diced Onion, Kelp, Shiitake Mushrooms, Carrot, Tomato Puree, White Wine Vinegar, Parsley, Garlic, Thyme, Bay Leaves), Roasted Garlic Puree, Parsley, Salt, Cracked Black Pepper, Preservative: E223 (Sulphites), GARLIC & ROSEMARY BUTTER (4%) (Unsalted Butter (Milk), Roasted Garlic Purée, Parsley, Lemon Juice, Rosemary, Salt, Cracked Black Pepper), Rosemary, Salt, Cracked Black Pepper).
Typical values per 100g:
Energy: 909kj/ 220kcal
Saturated Fat: 8.6g
of which sugars: 2.5g
Fibre: < 0.5g
Storage & Freezing
Storage: Keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.
Freezing: For best results, 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.
Warnings: 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 and utensils for raw meat. Always cover meat and store at the bottom of the fridge.
Oven: Preheat oven.
For Best results: lightly brush racks with oil before cooking
While holding the bones carefully remove the guard of honour from tray, using the grease proof paper as an aid. Remove butters and set aside for later use.
Carefully separate the two racks of lamb so they sit flat on a baking tray with fat facing upwards while stuffing remains held between the bones. Place baking tray on middle shelf of oven for 45 minutes, draining juices halfway through cooking
Oven 220° C/ Fan 200° C/ Gas 8
Remove from oven, allow to rest for 10 min.
In the meantime, melt the butter in microwave or in a small saucepan.
Carve lamb in between each bone, slice stuffing and drizzle over butter to serve.