Lamb Cannon
Lean and tender lamb fillet, perfect for pan roasting or rolled into a Spring Wellington.
Average weight 200g.
£19.85
Pat dry to remove moisture, then sear in a cast-iron (or similar heavy-bottomed, oven safe) skillet for 2 minutes on each side until nicely browned.
Transfer to to the oven and roast until medium rare, approximately 10 minutes.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
