Lamb Fillet & Pulled Shoulder Wellington (900g- 1Kg) & Lamb Gravy (350ml) – For 3 People

£49.99

Description

Beautiful hand made Lamb Wellington Serves 3

These beautiful Lamb Wellingtons are hand made with completely trimmed Lamb Loin fillets, wrapped in a mushroom duxelles and prosciutto ham in the very centre of the wellington, surrounded with a thick layer of slow cooked, pulled lamb shoulder, enclosed in a spinach savoury crepe and encased in a double lattice puff pastry.

(Approx Weight 900g-1Kg)

WELLINGTON INGREDIENTS

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Lamb fillet (MUSTARD, sunflower oil), lamb shoulder (garlic, rosemary), mushroom duxelle (mushrooms, shallots, garlic, olive oil, thyme), prosciutto, crepe (semi-skinned milk (MILK), butter (MILK), wheat flour (GLUTEN), spinach), puff pastry (wheat flour (GLUTEN), butter (MILK), egg (EGG), salt, pepper.

WELLINGTON ALLERGENS

Gluten, eggs, mustard, milk.

GRAVY INGREDIENTS

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Lamb stock (water, lamb, onions, carrots, celery(CELERY), tomato, garlic, bay leaves, rosemary,thyme, salt, peppercorns), red wine (SULPHITES),wheat flour (GLUTEN), shallots, butter (MILK), mint sauce (water, white wine vinegar, caster sugar, mint, cornflour, salt,pepper.

GRAVY ALLERGENS

Celery, sulphites, milk, gluten.

We strongly recommend baking within 72 hours of arrival for best quality.

This product must not be refrozen or reheated.

Please defrost with the product on baking paper, which will then be used when baking in the oven. This is to keep the pastry intact

Out of stock

INSTRUCTIONS

Make sure the lamb wellington is fully defrosted.
Preheat oven to 210⁰C/ Fan 200⁰C/ Gas 6, with baking tray inside oven.
Remove the wellington on its baking paper from the fridge, brush pastry with beaten egg and sprinkle with rock salt.
Place the wellington, still on the baking paper, onto the preheated baking tray and place in the middle of the oven and cook for:
- Medium Rare: 35 minutes
- Medium: 40 minutes
- Well done: 50 minutes
Allow wellington to rest for 10 minutes before slicing.

TIPS:

When slicing, lift the wellington from the baking paper and slice into 2cm slices.
All ovens perform differently. So please keep an eye on your wellington while it is cooking. If it looks like one side is browning faster than the other, turn the wellington around. If the pastry is getting too dark, place tinfoil over the wellington until the lamb has reached your desired level of doneness.

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As a family run butchers, we care about being able to provide the best quality meat directly to your door. We work with local Business in Essex and across the UK to source the highest quality produce to ensure our customers always receive the best quality and service from us. We highly value the importance of our relationships with our farmers within the meat market so that we can consistently provide the best quality meat produce to you.

Our team have over 100 years of experience and combined, share the importance of sourcing and supplying not just the best quality meats but the tastiest cuts of meat that come from breeds that have benefitted from an exceptional welfare system.

Our Quality assurance process always has our customers best interests at the forefront. We value our customers satisfaction and feedback and hope to continue to bring you the best sourced quality meat.