Scotch Boneless Leg of Lamb with Smoked Garlic and Herb Butter & Wine Jus (1.42kg)
Succulent leg of Lamb perfectly enveloped with smoked herb and garlic butter, caramelised shallot and enriched with a port and red wine jus. The perfect roast dinner centrepiece.
Scotch Lamb Leg (84%), Caramelised Shallot, Port and Red wine Sauce (12.6%) (Water, Roast Lamb Stock (Water, Roast Lamb Rib Bone, Onions, Carrots, Tomato Puree, Parsley, Garlic, Thyme, Bay leaf), Shallots, Port (Sulphites), Unsalted Butter (Milk), Redcurrant Jelly (Sugar, Water, Redcurrant Juice Concentrate, Pectin), Red Wine (Sulphites), Cornflour, Rosemary, Salt, Balsamic Vinegar, Sugar) Smoked Garlic & Herb Butter (3%) (Unsalted Butter (Milk), Parsley, Lemon Juice, Rosemary, Salt, Roasted Garlic Puree, Smoked Garlic Puree, Lemon Peel, Smoked Sea Salt, Ground White Pepper), Rosemary.
Typical values per 100g:
Energy 708kJ, 168kcal
of which Saturates 4.9g
of which Sugars 0.6g
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. Wash and dry hands 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 fridge.
Contains Sulphites and Milk
Remove from fridge 15 mins before cooking. Remove all packaging and set sauce sachet aside for later use. Preheat oven. Transfer the joint to the roasting tray. Place the tray directly on the oven shelf. Baste the joint at regular intervals during cooking.
200oc, Fan Oven 180oc, Gas 6
Remove from oven, cover with foil and allow to rest for 15 mins. decant contents of sauce sachet to a small saucepan. Pour in cooking juices from the roasting tray. Heat sauce on a medium heat until simmering.
Carve meat into 5-10mm thick slices. Pour over the sauce to serve.
Do not reheat.