Mint and lime roasted lamb
1kg Lamb shoulder joint
300g mint jelly
Grated zest and juice of 3 limes
4 tbsp flour
500ml lamb stock
4 tbsp dried mint
Image courtesy...Read More
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.
Know someone who might be interested in this? Let them know with the form below...