LEG OF LAMB
A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast with all the trimmings. A staple of British butchery trade. It’s easy to cook and carve, with juicy, delicately flavoured meat that’s best left slightly pink in the middle.
Leg of Lamb
LEG OF LAMB
Whole leg Approx. 4.4-4.8lb/2-2.2kg (6-8 servings)
Half leg Approx. 2.2-2.6lb/1-1.2kg (3-4 servings)
Storage
SUPPLIED FRESH (on occasions they may be supplied frozen)
SUITABLE FOR HOME FREEZING
Freeze on day of purchase – Store between -18°C to -25ºC.
Freezer shelf life is 4 months from purchase.
Defrost in refrigerator for 8-12 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
Cooking
From chilled:
Place into a roasting tray, and into a preheated oven set at 180°C, loosely covered with foil. For best results a probe is recommended.
Medium 70°C
Well-done 75°C and above
**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**