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All appliances vary, the following are guidelines only. Remove all packaging including the plastic bone cover. Set glaze sachet to one side. OVEN: Place lamb in a roasting tin, cover with lightly oiled aluminium foil and place on the middle shelf of a preheated oven (Electric 190degC/Fan 170degC/Gas 5) for 30 mins per 500g plus 30 mins. Rest the meat for 5 minutes before carving. Glaze: Empty sachet into the pan, heat gently for 3-4 minutes, stirring frequently until thoroughly heated. Bring to boil and serve. Carve the lamb Leg and serve with the hot glaze. Ensure product is thoroughly cooked and piping hot throughout. Do not reheat.
Lamb (93%), Cherry And Redcurrant Glaze (Sugar, Water, Sour Cherry Juice From Concentrate, Concentrated Redcurrant Juice, Redcurrant Juice From Concentrate, Gelling Agent: Pectins, Cornflour, Salt, Lemon Juice Concentrate, Black Pepper, Maltodextrin, Colour: Beetroot Red; Acidity Regulator: Citric Acid).
Keep refrigerated below 5degC at the bottom of the fridge. Once opened, keep refrigerated and use within 24 hours and by date shown. Suitable for freezing. Freeze by date mark shown and use within one month. Defrost thoroughly at the bottom of the fridge before use and use within 24 hours. Never defrost in a warm room. Do not refreeze once defrosted.
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