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.
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Leg of Lamb
LEG OF LAMB (All weights are approximates)
Half leg - Approx. 1kg - 1.2kg (3-4 servings)
Whole leg - Approx. 1.7kg - 2kg (6-8 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**