Daylesford Organic Lamb Leg Joint

Organic Farm Gloucestershire

Nutrition: daylesford.com/nutrition.
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Because we work with the seasons, occasionally we'll source from carefully selected local organic farmers, who we know and trust.

UK

Oven cook - From Chilled. For perfectly cooked lamb, our head chef recommends:
Leg: Pre-heat oven to 220°C (200°C fan)/Gas mk 7. Season with salt and pepper, drizzle with olive oil and roast in the centre of the oven for 20 minutes. Reduce the heat to 200°C (180°C fan)/Gas mk 6. Roast for 35 minutes per 500g. Allow to rest, covered, in a warm place for 5 minutes before carving.
Rolled Shoulder: Rub garlic and rosemary over the lamb, season with salt & pepper and leave to marinate for a couple of hours. Wrap the lamb shoulder in tin foil. Place onto a tray and cook in the oven at 160°c (140°c fan)/gas mk 3 for approximately 3 hours until soft and it starts to fall apart.
Rolled Saddle: Pre-heat oven to 200°C (180°C fan)/gas mk 6. Roast for 35 minutes per 500g. Allow to rest, covered, for 10 minutes before carving.
Wash hands, knives and surfaces thoroughly before and after preparing raw meat.

Wrap

Storage:
Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted. Use by: see front of pack.

Additional Information:
EU Agriculture

DAYLESFORD ORGANIC

We've been farming organically for over 35 years. Our lamb is raised purely on lush grass and wild forage

UK