Description
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.
Cooking Advice
This creative lamb product is offered as a joint for two (500gms)
The Joint for two takes 30 mins on 160C
Allergy advice
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),
Black pudding contains wheat, blood, water. seasoning, spice and preservative (E300)
Meat Content %
90
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