Product description
Shoulder of lamb has a beautifully rich flavour. These elegant, hand tied cuts are divine simply seared and braised till tender.
NUTRITIONAL INFORMATION
Energy: 1104kJ / 264kcal |
Fat: 21g, of which Saturates: 9g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 17g |
Salt: 0.15g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
Cooking guidelines from defrosted:
Before cooking, pat defrosted meat dry and leave to come to room temperature for 30 minutes.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper.
Allow the meat to react room temperature. Pre-heat the oven to 160°C/140°C/Gas 3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Add stock/wine ensuring the liquid covers at least a 1/3 to « of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after.
The easiest way to check joints is to use a meat fork, inserting it into thickest part.
When ready, place the meat onto a warmed serving plate, then sieve the liquid and bring to the boil and boil briskly until reduced slightly.
Serve the sauce with the meat.
Before cooking, pat defrosted meat dry and leave to come to room temperature for 30 minutes.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper.
Allow the meat to react room temperature. Pre-heat the oven to 160°C/140°C/Gas 3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Add stock/wine ensuring the liquid covers at least a 1/3 to « of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after.
The easiest way to check joints is to use a meat fork, inserting it into thickest part.
When ready, place the meat onto a warmed serving plate, then sieve the liquid and bring to the boil and boil briskly until reduced slightly.
Serve the sauce with the meat.