A boneless leg of lamb that is stuffed with our veal, mushroom, pine nut stuffing and marinated in Extra Virgin Olive Oil and our Mondo Spice Mix.
Serves 8 to 10 persons
minimum net weight 2.5kg
West Australian Lamb, White Rocks Veal, Mushrooms, Spring Onion, Parmesan Cheese, Pine Nuts, Organic Lake Salt, Pepper, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).
CONTAINS: Nuts, Milk Products.
Remove all glad wrap, paper or cryovac bag from the product. Rub the stocking net covering on the product with olive oil.
Cook the roast in the oven at 180°C, to an internal temperature of 60°C (measured with a meat thermometer). Baste often during cooking using oil or the products own juices. Allow to rest for 20 minutes in alfoil before carving.
Stocking net peels off very easily. Use sharp knife or scissors.
Note: Stocking Net & String not edible.
Cooking time approx. 1 ½ – 2 hrs
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.