*NEW* ROAST LAMB SUNDAY LUNCH BOX
ROAST LAMB SUNDAY LUNCH
Easy to carve boneless Scottish Lamb joint, rich & flavoursome - a direct result from grass & heather pastures. Weighing 2kg and feeding 6-8 people, with generous second helpings.
Exclusive to The Butchery Kitchen from our Scottish farms, our Roast Lamb Sunday Lunch Box contains:
2kg Boneless Leg of Lamb
Garlic, Rosemary, Lemon, Mint, Potatoes, Carrots/Parsnips, Seasonal Greens.
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You will need : Virgin olive oil, Rock Salt, Black Pepper, Wine Vinegar, Sugar.
Roast Lamb Recipe
To Cook Lamb
Preheat oven (190C), season Lamb with salt & Pepper, then finely chop 3 Garlic cloves & Rosemary, mix together in bowl with Olive Oil & Lemon zest, rub marinade over joint.
Cook Lamb for 80 minutes(pink) to 90 minutes (more well done)
Remove from oven and rest for 15 minutes before carving & serving.
For the Mint Sauce
Finely chop Mint leaves, add to bowl with salt, teaspoon of sugar, 1 tablespoon of hot water & 3 tablespoons of wine vinegar, mix well and set aside.
For the Potatoes & Veg
Give the potatoes a quick wash/ rub under cold water and dry with a tea towel.
On a chopping board, use a fork to prick each potato several times and put in a baking tray, halving larger potatoes. Once all the potatoes are in a tray, add the chopped carrots/parsnips and garlic cloves. Drizzle with olive oil, sprinkle in rosemary leaves and remaining zest and garlic. Mix well and season with salt and pepper. Place in the oven and check every 15 minutes or so, shaking the tray to move the potatoes around for even cooking.
Once roasted, pour into a sharing bowl for the table. Season well with salt and pepper.
ROAST LAMB SUNDAY LUNCH
Easy to carve boneless Scottish Lamb joint, rich & flavoursome - a direct result from grass & heather pastures. Weighing 2kg and feeding 6-8 people, with generous second helpings.
Exclusive to The Butchery Kitchen from our Scottish farms, our Roast Lamb Sunday Lunch Box contains:
2kg Boneless Leg of Lamb
Garlic, Rosemary, Lemon, Mint, Potatoes, Carrots/Parsnips, Seasonal Greens.
--------
You will need : Virgin olive oil, Rock Salt, Black Pepper, Wine Vinegar, Sugar.
Roast Lamb Recipe
To Cook Lamb
Preheat oven (190C), season Lamb with salt & Pepper, then finely chop 3 Garlic cloves & Rosemary, mix together in bowl with Olive Oil & Lemon zest, rub marinade over joint.
Cook Lamb for 80 minutes(pink) to 90 minutes (more well done)
Remove from oven and rest for 15 minutes before carving & serving.
For the Mint Sauce
Finely chop Mint leaves, add to bowl with salt, teaspoon of sugar, 1 tablespoon of hot water & 3 tablespoons of wine vinegar, mix well and set aside.
For the Potatoes & Veg
Give the potatoes a quick wash/ rub under cold water and dry with a tea towel.
On a chopping board, use a fork to prick each potato several times and put in a baking tray, halving larger potatoes. Once all the potatoes are in a tray, add the chopped carrots/parsnips and garlic cloves. Drizzle with olive oil, sprinkle in rosemary leaves and remaining zest and garlic. Mix well and season with salt and pepper. Place in the oven and check every 15 minutes or so, shaking the tray to move the potatoes around for even cooking.
Once roasted, pour into a sharing bowl for the table. Season well with salt and pepper.
ROAST LAMB SUNDAY LUNCH
Easy to carve boneless Scottish Lamb joint, rich & flavoursome - a direct result from grass & heather pastures. Weighing 2kg and feeding 6-8 people, with generous second helpings.
Exclusive to The Butchery Kitchen from our Scottish farms, our Roast Lamb Sunday Lunch Box contains:
2kg Boneless Leg of Lamb
Garlic, Rosemary, Lemon, Mint, Potatoes, Carrots/Parsnips, Seasonal Greens.
--------
You will need : Virgin olive oil, Rock Salt, Black Pepper, Wine Vinegar, Sugar.
Roast Lamb Recipe
To Cook Lamb
Preheat oven (190C), season Lamb with salt & Pepper, then finely chop 3 Garlic cloves & Rosemary, mix together in bowl with Olive Oil & Lemon zest, rub marinade over joint.
Cook Lamb for 80 minutes(pink) to 90 minutes (more well done)
Remove from oven and rest for 15 minutes before carving & serving.
For the Mint Sauce
Finely chop Mint leaves, add to bowl with salt, teaspoon of sugar, 1 tablespoon of hot water & 3 tablespoons of wine vinegar, mix well and set aside.
For the Potatoes & Veg
Give the potatoes a quick wash/ rub under cold water and dry with a tea towel.
On a chopping board, use a fork to prick each potato several times and put in a baking tray, halving larger potatoes. Once all the potatoes are in a tray, add the chopped carrots/parsnips and garlic cloves. Drizzle with olive oil, sprinkle in rosemary leaves and remaining zest and garlic. Mix well and season with salt and pepper. Place in the oven and check every 15 minutes or so, shaking the tray to move the potatoes around for even cooking.
Once roasted, pour into a sharing bowl for the table. Season well with salt and pepper.