Lamb Saddle, Cranberry and Mint Stuffing, served with a Mint Glaze (862g)
Succulent and tender Scotch Lamb Saddle stuffed with a delicious Cranberry & Mint stuffing and served with a flavourful Mint Glaze. Expertly prepared for your festive gatherings.
Christmas PRE-ORDER item. This product will be delivered on 21st, 22nd, 23rd or 30th December.
SCOTCH LAMB (69%), CRANBERRY & MINT STUFFING (23%) (Lamb, 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, Carrots, Tomato Purée, White Wine Vinegar, Parsley, Garlic, Thyme, Bay Leaves), Roasted Garlic Purée, Parsley, Salt, Cracked Black Pepper, Preservative: E223 (Sulphites), CRANBERRY & MINT GLAZE (6%) (Water, Red Wine (contains Sulphites), Sugar, Cranberries, Redcurrant Jelly (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Gelling Agent (Pectin), Acid (Citric Acid), Trisodium Citrate, Calcium Chloride), Pomegranate Juice, Red Wine Vinegar, Lamb Stock (Lamb Bones, Yeast Extract, Water, Sugar, Cornflour, Salt, Onion Concentrate, Thyme Oil, Rosemary Oil), Cornflour, Salt, Mint) Cracked Black Pepper, Sea Salt.
Typical values per 100g;
Energy: 1090kj/ 304kcal
Saturated Fat: 9.6g
of which sugars: 4.4g
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.
Remove all packaging. Allow lamb to rest at room temperature for 15 minutes prior to cooking. Place sachet to one side.
Preheat oven to 200°C, Fan 180°C, Gas 6. Preheat a frying pan on a high heat. Add 1 tablespoon of oil. Place lamb in the pan and sear all over 3 minutes turning frequently to caramelise the fat. Transfer to a roasting tray and place in the oven. Cook for 1 hour 5 minutes. Remove from the oven and allow to rest for 20 minutes before carving. Transfer the contents of the sachet to a saucepan and add 3 tablespoons of the roasting juices. Bring to the boil and simmer gently for 30 seconds.
Carve the lamb thinly and pour over the jus to serve.
Do not reheat.
Film: Not Yet Recycled