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"RippleVale" Mini Lamb Rump Roast 600g

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Ripplevale Lamb Shoulder 1kg
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$16.00 600g
Lamb Mini Roast

Cunliffe & Waters Apple & Mint Lamb Jam

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Boneless Cap On 600g Lamb Rump Roast

Lamb round or topside mini roasts are a great option for a midweek roast.

They’re quick to cook and very flavoursome.

Cooking Instructions:

  1. Preheat the oven to 220ºC. Brush the roast lightly with oil and season with salt and pepper.
  2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer.
  3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. 
  4. Suggested roasting times per 500g for: Eye of shortloin/backstrap, lamb round or topside mini roast, lamb rump. 
  5. Cook at 220ºC. Rare 15-20 min per 500g Medium 20-25 min per 500g Well done 25-30 min per 500g.
  6. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.


 

 

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