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

Serves:4 - 6
Produced in:Kent


Park 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

Storage Information

Keep In Original Packaging & Refrigerate. Remove From Packaging & Rest At Room Temperature Before Cooking. Rest Before Serving

Shelf Life

Minimum 4 days

Cooking Instructions

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.

Romney Saddle of Lamb

Boned and Rolled Joint (min. 1kg), £28.91/kg


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