A lamb joint with an interesting additional ingredient
A loin of English Salt marsh lamb from Jim Blacklidge, is selected and the bones removed, a portion of Award Winning Bury Black Pudding is laid into the loin. The filled noisette is tied into a log and brushed with a Greek style marinade. Oregano, thyme and garlic are present in this light red marinade with the distinct Greek gyros taste.
This creative lamb product is offered as a joint for two (500gms)
The Joint for two takes 30 mins on 160C
Wheat and glutamate
Food Facts / Ingredients
Lamb: 74,4% Vegetable oils (rapeseed, sunflower, linseed), salt, dried vegetables (onion granulate, garlic granulate), spices (pepper, caraway seed, paprika, cumin),
Meat Content %
Black pudding contains wheat, blood, water. seasoning, spice and preservative (E300)
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