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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