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| leg of lamb / rack of lamb roasting guide: |
Pre heat the oven to 180°C and allow:
25min / 450g plus 25 min (for medium) and rest for 10-15 mins
30min / 450g plus 30 min (for well done) and rest for 10-15 mins
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other lamb cuts
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cuts suited to grilling, barbecue or frying are: rump, leg steaks, chops, cutlets, neck fillet, loin, boneless leg & diced lamb.
cuts suited to roasting are:
whole leg, leg joint, half or whole shoulder, rack of lamb, rolled loin of lamb, boned leg of lamb.
cuts suited to slow cooking/roasting:
shoulder joints are fantastic for slow roasting, because of the high fat content they become meltingly tender and full flavoured.
cuts suited to slow stewing/casserole:
scrag, lamb shanks, diced lamb, shoulder joints and steaks. |
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Riverford Lamb
With lambing from October onwards, spring lamb is a seasonal meat at its most succulent after the benefit of some early season grass. The south west's mild climate and long growing season is ideally suited to sheep farming and ensures good local lamb is available in Riverford shops all year round. Older lambs (hoggets and wethers) are still available in winter and provide excellent roasts, full flavoured casseroles and Irish stew, whilst intensely flavoured and textured mutton makes a wonderful alternative for slow roasts, casseroles, tagines and curries. |
