Walter smith have won several prestigious awards for lamb producrs which the include this stunning longboat of lamb, won supreme champion at the London Smithfield Awards. This boneless saddle of lamb is stuffed with an infused royal min and rosemary stuffing, ideal for dinner parties or just a mid-week treat. As a general huide we recommend 35og per persion for a generous portion.
Remove joint from fridge at least 20 mins prior to cooking. Cook joints with a natural fat coverage, fat side uppermost. Allow 25 mins per 450g/1lb + 25mins, cook at 190c/375f/Gas 5. To rest loosely cover with foil for 20 mins