Description

Cooking Instructions: in a lidded roasting dish or stoneware pot
20 minutes at Gas Mark 9 (230°C), then turn down to Gas Mark 4-5 (180°C) and cook for 20 minutes per 500g (or 1lb) + 30 minutes.

Butcher’s Tip – to the liquor collected to make gravy add a splash of Worcestershire sauce, a splash of soy sauce, a tablespoon of tomato puree and a teaspoon or two of redcurrant jelly or mint sauce

Lamb, Rosemary & Garlic Stuffing: ((Breadcrumb (Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt, Yeast, Rusk (Wheat), Dehydrated Onion, Herbs (Rosemary, Garlic, Sage, Parsley, Mint), Salt (contains E535 anticaking agent), Natural Flavouring, Sugar, Rapeseed Oil, Pepper.))

ALLERGENS: Wheat