Whole Loin of Irish Lamb

Full Loin of Irish Lamb

Whole loin of lamb dry aged matured for at least ten days to ensure tenderness and flavour enhancement.

the loin can be chimed along the back bone to leave carving easier, or trimmed French Dressed with the eye of the lamb left on the bone while the cutlet bone is bared.

 Cooking instructions:- For best result open roast in a pre heated oven at 180oC for approx 40 mins to 1 hour depending on how well done you enjoy your loin of lamb, remove from oven and rest your about ten minutes to let the juice remain in the joint, carve the loin and serve while HOT.