Scotch Rolled Shoulder of Lamb with a spiced Apricot Glaze (1.35kg)

1.35kg

Sale price

£18.90

  • - 14%
  • Regular price £16.20
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    Delicious Scotch Rolled Shoulder of Lamb (1.2kg) with a flavourful spiced Apricot glaze (150g). Perfect as centrepiece for festive gatherings or Sunday dinners.

    Ingredients

    Scotch lamb shoulder (89.3%), Spiced Apricot Glaze (10.7%) (Water, Brown Sugar, Dried Apricot (Sulphites) (Dried Apricots, Rice Flour, Preservative (E220)), Apricot, Lemon Juice, Red Wine Vinegar, Sugar, Cornflour, Orange Zest, Salt, Paprika, Colour(Plain Caramel), Cayenne Pepper, Ground Cinnamon, Ground Cloves, Ground Nutmeg).

    Nutritional Information

    Typical values per 100g:
    Energy 929kJ/223kcal
    Fat 16.4g
    Of which saturates 7.6g
    Carbohydrate 3.2g
    Of which sugars 2.9g
    Fibre <0.5g
    Protein15.8g
    Salt 0.20g

    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.


    Warnings/Important

    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.   

    Allergens

    Sulphites

    Origin

    United Kingdom

    Cooking Instructions

    COOKING TIME: 3h 5mins

    Remove from fridge 15 min before cooking. Remove all packaging and set sauce sachet aside for later use. Preheat oven. Transfer lamb to a roasting tray, season with salt and pepper and cover with foil. Place directly on oven shelf and cook for 2½ hours. 180°C, Fan 140°C, Gas 3.

    Remove from oven, and increase the temperature to 200°C, Fan 180°C, Gas 6. 

    Baste the lamb then return to the oven uncovered for a further 30 minutes. Decant contents of sauce sachet over the lamb and return to the oven for a further 5 minutes. Allow to rest for 15 minutes before carving. Do not reheat.

    Packaging Information

    Film: don't recycle

    Sachet: don't recycle

    Pad: don't recycle