RAISED LOCALLY ON THE SOMERSET LEVELS
SHOULDER OF LAMB £13.98/kg
B & R SHOULDER OF LAMB £16.98/kg
LEG OF LAMB £16.98/kg
B & R LEG OF LAMB £18.98/kg
LAMB CHOPS £21.98/kg
TENDER SUCCULENT AND FULL OF FLAVOUR
BARNSLEY CHOPS £16.98/kg
LAMB SHANKS £6.95 EACH
LAMB STEAK £18.98/kg
LAMB MINCE £15.98/kg
STEWING LAMB £16.98/kg
BREAST OF LAMB £6.00/kg ROLLED £6.95/kg
SERVE WITH GRAVY, MINT OR ROSEMARY SAUCE
RACK OF LAMB £25.99/kg
GUARD OF HONOUR £25.99/kg
TIPS FOR COOKING ROAST LAMB
Pre-heat the oven to gas mark 5, 375°F (190°C). Season the surface of the lamb with salt and freshly milled black pepper and place it, uncovered, on the middle shelf of the oven. Roast for 30 minutes per lb (450 g) and make sure you baste the lamb at least 3 times while it is cooking. If you like to serve your lamb quite pink, give it 30 minutes less cooking time.
To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press
the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat. When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes.
To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press
the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat. When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes.
