Product description
Two of our favourite cuts of lamb on the bone for extra flavour. Deliciously tender Lamb Shank for a slow cooked classic. Succulent Barnsley Lamb Chops are perfect for a midweek treat.
NUTRITIONAL INFORMATION
| Energy: 1268 kJ / 305 kcal |
| Fat: 22.1g, of which Saturates: 10.5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 26.5g |
| Salt: 0.2g |
| Energy: 778kJ / 187kcal |
| Fat: 12.3g, of which Saturates: 5.4g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19g |
| 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:
Barnsley Lamb Chops
Defrost in fridge overnight.
Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan.
Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving. Lamb Shanks
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 140°C / Fan 120°C / Gas 1-3.
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 140°C / Fan120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 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 folk, inserting it into thickest part.
Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan.
Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving. Lamb Shanks
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 140°C / Fan 120°C / Gas 1-3.
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 140°C / Fan120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 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 folk, inserting it into thickest part.
