Continental Lamb Roast
| A fresh shoulder of selected
Lamb is boned and trimmed to a very high specification with only part
of the tasty knuckle bone left intact. All the excess fat is removed,
the meat is then filled with a selected home-made hazelnut, rosemary
and apricot stuffing, then blanketed with a yoghurt and garlic coating
lightly seasoned with fresh rubbed mint and rosemary. The extra
flavour that distinguishes a shoulder of lamb is then combined with
the leanness of a leg.
When roasted the subtle crusty coating combines with the filling and flavours of naturally grown lamb to produce a memorable mid-week special or party roast of four to seven servings |
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Cooking Instructions:- Preheat the oven 200°C / Gas mark 5. 20 - 25 min per lb. (1/2 Kg) |