A wonderful alternative to your Sunday roast. The loin of lamb is a tender and prized part of the animal. It is an ideal cut for roasting, however care should be taken not to overcook it as like all lamb, it should be served pink in the middle Best for: roasting
DescriptionPark Farm says:
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep In Original Packaging & Refrigerate. Remove From Packaging & Rest At Room Temperature Before Cooking. Rest Before Serving
Minimum 4 days
A roasting joint of lamb needs between 25 and 45 minutes per kilo at around 230°C, then lowered to 200°C after first 15 minutes.
Meet Park Farm
‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’