Prep Time: 30 mins
Cooking time: 40mins
500g minced lamb
1kg of potatoes, peeled and chopped into quaters
100g butter, 10g for the sauce
Cook all Mince based products to a minimum of 72 *C, for burgers check the internal temperature by inserting the stem of thermometer into the centre.
Mince Lamb and and the products it is used for, are far more perishable than whole muscle cuts, and thus should be handled with particular care.
Always freeze before fresh use by date.
Refrigerated mince products used within the fresh use by date, should remain red in colour on the surface. However, it is normal for the internal portion to be darker, almost grey in colour, this is expected when when the beef has not been exposed to oxygen.
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