Saltmarsh lamb hind shank
£14.99 per kg
British lamb whole leg
|Typical values||per 100g edible portion|
Typical values as sold
Ensure the surface of the meat is thoroughly cooked.
Remove all packaging. Place in a roasting tray in a preheated oven. Leave to rest in a warm place for 10-15 minutes before carving. (Time Well done: 30 mins per 500g (1/2 kg) + 30 mins; Medium: 25 mins per 500g (1/2 kg) + 25 mins Oven: 180�C, Fan: 160�C, Gas: Gas Mark gas 4)
|bone guard||Mixed Material||No|
|label-glued||Paper & card||No|
|pouch||Plastic - Other||No|
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