Roast Lamb with plum Apple and Cider Chutney
1.25kg/2½lb lean lamb leg joint
45ml/2tbsp muscovado sugar
7.5ml/1½tsp ground cinnamon
3 plums, stoned and diced
1 eating apple, cored and cut into chunks
Always cook lamb to pink or well done.
Roasting times for 180-200*c
Medium 25 minutes per 500g, plus 20 minutes
Well-done 30 minutes per 500g, plus 20 minutes
Store fresh Lamb in the fridge. Fresh Lamb is always dated, it is the last date we recommend for the use of the product, if being frozen always freeze before this day.
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