Half Leg of Lamb, Boned & Rolled (800g)
Abel & Cole
£19.50
(£2.44 per 100g)
Unavailable
For a sensational Sunday roast, this Half Leg of Lamb is a meat masterpiece, that deserves an audience. Each exceptional lamb leg joint is then expertly boned and rolled, ready to roast with your choice of stuffing and seasoning.
Country of Origin - England
Country of Origin - England
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Nutrition
Nutrition
Lamb is a good source of protein, Iron and B vitamins. Protein is essential to the growth, repair and maintenance of body cells. B vitamins also fulfil an important role in maintenance of cells. Iron is essential to the formation of red blood cells.
Storage & prep
Storage & prep
A roasting joint of lamb needs between 12 and 20 minutes per pound, or 25-45 minutes per kilo. The joint should be started at around 230C/450F/Gas mark 8, then lowered to 200C/400F/Gas mark 6 after 15 minutes. Lamb joints are perfectly safe to eat whilst still pink in the middle, but entirely raw lamb is to be avoided. Various techniques are popular for flavouring roasting joints. Try garlic pushed into knifeholes in the skin, or sprigs of rosemary. Lamb neck fillet and diced leg can be used in stews or currys, including Lancashire hotpot and Irish stews. Lamb should be kept in the fridge, although it can be frozen on the day of purchase.
Packaging
Packaging
Food Contact Material: PLASTIC - Other (Not Currently Recyclable)Labels: PAPER/CARD (Recyclable - Widely recyclable)Contais BPA: No - does not contain BPA