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Delicious boned and rolled leg of lamb joint. Roast with Rosemary and Garlic for Sunday dinner perfection.

Cooking Guide:
STEP1 Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.

STEP 2
Insert a short sprig of rosemary, a garlic slice into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on onion slices. Roast for 20 mins.

STEP 3
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 5 minutes for the 1.3kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.

STEP 4
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

SERVES 6

Ideal for all manner of dishes, with a good ratio of fat to meat to give melting tenderness and real taste upon cooking.

Cooking suggestion:

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

STEP 1
Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

STEP 2
When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

STEP 3
Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

STEP 4
Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

STEP 5
Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

STEP 6
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

STEP 7
Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

STEP 8
Leave to stand for 5 mins before serving.

Cut from the shoulders, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats.

Cooking suggestion:
500g Diced lamb shoulder
4 garlic cloves, grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion, chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer, chopped
200g spinach, cooked and water squeezed out
To serve
chopped coriander
sliced green chillies
plain yogurt

STEP 1
Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.

STEP 2
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.

STEP 3
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Minted Lamb Henry Twin Pack.

For best results remove from packaging, place in a covered baking dish with a little water & place in a pre-heated oven at 160c for at least 2 hours or until tender.

INGREDIENTS: 90% Lamb, Mint Glaze (Sugar, Rice Flour, Maltodextrin, Dried Glucose Syrup, Salt, Acidity Regulators (Sodium Diacetate, Malic Acid), Modified Starch (Maize), Herb, Stabiliser (E415), Colours (Paprika Extract, Beta-carotene, Plain Caramel), Yeast Extract, Natural Flavourings
) For allergens see ingredients in [boldon] bold [boldoff].
For allergens see ingredients in [CAPITALS].

Lamb Shank
The lamb shanks are taken from both the front and back legs and boast melting tenderness if cooked long and slow, with the meat falling away from the bone.

Cooking Guide
2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

STEP 1
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

STEP 2
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

STEP 3
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

STEP 4
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Two Minted Lamb Leg Steaks.
Taken from the centre-cut of lamb leg, our lamb leg steaks are a succulent and delicious treat.These classic steaks lend themselves to frying or griddling on a high heat, or alternatively slow-cooking for a wholesome mid-week casserole. Marinated in a delicious sweet and zingy mint glaze.

INGREDIENTS: 90% Lamb, Mint Glaze (Sugar, Rice Flour, Maltodextrin, Dried Glucose Syrup, Salt, Acidity Regulators (Sodium Diacetate, Malic Acid), Modified Starch (Maize), Herb, Stabiliser (E415), Colours (Paprika Extract, Beta-carotene, Plain Caramel), Yeast Extract, Natural Flavourings
) For allergens see ingredients in CAPITALS.

Two Greek Passion Lamb Leg Steaks.
Taken from the centre-cut of lamb leg, our lamb leg steaks are a succulent and delicious treat.These classic steaks lend themselves to frying or griddling on a high heat, or alternatively slow-cooking for a wholesome mid-week casserole. Marinated in a delicious blend of greek herbs and a subtle spice kick.

Ingredients:
Lamb 75%, Vegetable Oils (Rapeseed, Sunflower, Linseed), Vegetables; (Onion, Garlic), Salt, Spices (Pepper, Caraway Seed, Paprika, Cumin), Herbs (Thyme, Oregano, Rosemary), Flavourings, Paprika concentrate, Antioxidant: Ascorbic acid.
For allergens see ingredients in CAPITALS.

6 Delicious Lamb and Mint Burgers.

Cooking Guide: For best results grill or fry on a high heat for 5 minutes per side or until 72c.

INGREDIENTS: 88.5% Lamb, Water, Rusk- (WHEAT FLOUR (With Calcium, Iron Niacin, Thiamine), Raising Agent E503, Salt), Ground Spices (White Pepper, Ginger, Coriander, MUSTARD, Paprika, Cayenne) Emulsifiers (E451i, E450i), Mint, Preservatives (E221) (SULPHITES), Dextrose, Flavour Enhancer (E621), Propylene Glycol, Vegetable Oil, Antioxidants (E301), Acidity Regulator (E331), Spice Extracts (Pepper, Clove, Pimento, Cayenne), Colours (E120, E160C) CELERY Extract.
for allergens see ingredients in CAPITALS.

Minted Lamb Riblets
On the bone, lamb riblets are suited to a wide variety of cooking methods but are ideal for serving as an entrée, or as part of a barbecue spread. They are made succulent by the thin layer of fat that runs through the rib meat. The sweet and zingy mint marinade compliments the rich meat perfectly.

Cooking Gude:
Preheat the oven to 150ºC/130°C Fan/gas mark 2/325ºF. Line a large roasting tin with foil and sit a rack on top.

Arrange them on the rack above the lined baking tin and cook in the oven for 1½-2 hours (they can differ in size), or until the fat on the ribs is crisp and the meat tender.

Ingredients:
Sugar, Rice Flour, Maltodextrin, Acidity Regulators (Sodium Diacetate, Malic Acid), Dried Glucose Syrup, Salt, Modified Starch (Maize), Herb, Stabiliser (E415), Colours (Paprika Extract, Beta-carotene, Caramel E150a), Yeast Extract, Natural Flavourings.
For allergens see ingredients in CAPITALS.

6 LAMB KOFTAS
Our Lamb Kofta's are richly spiced with Middle Eastern flavours. Perfect teamed with toasted flatbreads and all your favourite toppings! We love houmous, fresh pickled red onions and a lovely mixed salad.

Cooking Guide: Remove from packaging and place under a pre-heated grill for 6 minutes each side or until they reach 75c in the centre.

Ingredients: 80% Lamb, Water, Breadcrumb; (WHEAT Flour (With Calcium, Iron, Niacin, Thiamine), Water, Salt, Yeast), Starch, Salt, Spices; (Cumin, White Pepper, Coriander, Black Pepper, Clove), Dried Garlic, Dried Onion, Yeast Extract, Salt, Dried Herbs; Parsley, Mint, Preservative; SODIUM METABISULPHITE, Natural Garlic Flavouring, Antioxidant; Sodium Ascorbate, Natural Spearmint Flavouring)
For allergens see ingredients in CAPITALS.