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.
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
Defrost fully if frozen (place on baking paper to keep pastry intact during thawing). For best results, bake within 72 hours of arrival, do not refreeze or reheat after cooking.
Preheat oven to 200°C (fan 180°C / Gas 6). Place the Wellington (still on baking paper) on a baking tray.
Brush lightly with beaten egg for a golden finish if desired, then bake for 35-45 minutes (depending on size and oven) until the pastry is deep golden brown and crisp. Use a meat thermometer to check internal temperature reaches at least 63-68°C for medium-rare lamb (avoid overcooking to preserve tenderness). Check our guide to safe cooking temperatures for details.
Rest loosely covered with foil for 10-15 minutes before slicing, this lets the juices redistribute for incredibly tender, flavourful portions.
Carve into thick slices to showcase the layered filling and pastry.
If frozen, thaw slowly in the fridge first (on baking paper), see our freezing and defrosting guide.
Serve simply with the included lamb gravy to highlight the succulent lamb fillet, rich pulled shoulder, and earthy duxelles, or elevate with roasted vegetables, creamy mash, seasonal greens, or a mint yogurt side, a perfect festive or celebratory feast that pairs beautifully with red wine.
View our recipes here: https://thevillagebutchers.co.uk/recipes/
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Orders are packed in bespoke, temperature-controlled packaging designed to keep your meat fridge cold for up to 60 hours, ensuring it arrives in perfect condition.
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