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- Net Weight
|Cheddar Cheese (made From Cow's Milk)^ Emulsifiers (e331^ E339)^ Butter^ Salt^ Milk Solids^ Food Acid (e270)^ Preservatives (e200^ E234)^color (annatto E160b). Rennet From Cow. Water Added^ Fdm 45% Minimum^ It Contains Milk.|
|1x3 Kg Leg Of Lamb Boned||1 Tablespoon Finely Grated Lemon Rind^ 2 Tablespoons Mint Fine Chopped^ 2 Tablespoons Parsley Finely Chopped^ 2 Cloves Garlic Crushed^ Pepper And Salt^ Juice Of Lemon|
|Crust||1x200g Kraft Cheddar Cheese^ Chilled Then Finely Grated^ 2 Cups Soft Breadcrumbs^ 2 Tablespoons Butter Melted^ 1 1/2 Teaspoons Sumac|
Recommended Storage :
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Cooking Instructions :
combine lemon rind, herbs and garlic in a small bowl, season to taste. trim excess fat off lamb. cut 10-12 slits in the lamb and fill with lemon and herb mixture. place lamb in roasting dish, pour over lemon juice. place in oven (preheated to 180 c) and roast for 2 hours or until nearly cooked. combine breadcrumbs, butter, sumac and cheese. remove lamb from oven, press bread crust mixture onto lamb and return to oven for 20 minutes or until crust is golden brown and the lamb is cooked as desired. rest for 15 minutes before carving.
Store In A Cool Dry Place. Keep Refrigerated After Opening.