Product Code: GWLRR

Lamb Leg Joint with Rosemary & Redcurrant Jelly

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£26.00

Sous vide cooked for perfect tenderness, this boneless mini lamb leg joint is seasoned with redcurrant jelly, rosemary, cracked black pepper and sea salt. The result is a juicy roast with a blushing pink centre, fragrant rosemary notes and a delicate sweetness from the redcurrant. Aromatic, succulent and deeply flavoursome, it transforms a traditional lamb roast into an effortless dining experience.

Weight: 500g
Serves: 2

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Prepared for convenience without compromise, this lamb leg joint is ideal for intimate Sunday roasts, easy entertaining or a refined midweek treat. Simply heat through to enjoy rich, aromatic flavours with none of the fuss.

Why You’ll Love It

Boneless lamb leg joint, sous vide cooked for tenderness
Seasoned with rosemary, redcurrant jelly, cracked pepper & sea salt
Juicy pink centre with aromatic, savoury-sweet balance
A rich roast made effortless - perfect for two to share
Convenient, fuss-free preparation with restaurant-quality results

Perfectly Pairs With

DukesHill Dauphinoise Potatoes or Buttered Mash

All appliances vary. This is a guide only. Pre-heat oven to 180°C / 365°F / Gas Mark 4. Carefully open the bag, remove lamb mini joint from the bag, retain all contents. Carefully place the lamb onto a pre-heated oven tray. Cook in the center of the pre-heated oven for 20-25 minutes. Note that this mini joint has been cooked to a pink stage. If you want a medium cook you need to add extra 10 minutes to re-heat time. Roast mimi joint until the outer skin is suffciently golden. Alternatively, if starting to brown too quickly, over with foil to avoid burning. Remove from oven, keep warm for 5-6 minutes. Optional: If required, add remaining juices to pan, add additional stock or wine, bring to simmer and reduce, season to taste.

Warning for allergens Although every care has been taken to remove bones, some may remain.

Ingredients: NZ Lamb (96%), Red Currant Jelly 2% (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent: Pectin; Citric Acid, Acidity Regulator: Sodium Citrate]; Sea Salt, Rosemary, Black Pepper.

Country of Origin Produced in the UK using lamb from NZ for Dukeshill Ham Company

Typical Nutritional Information	Per 100g
Energy KJ	1080
Energy kcal	259
Total Fat	20.10
of which saturates	8.80
Carbohydrate	1.6
of which sugars	1.4
Protein	16.60
Salt	0.7

Keep refrigerated <5°C. Once opened consume within 2 days. Suitable for freezing. Once defrosted, consume within 24 hours. Once defrosted, do not refreeze.