A portfolio of spring lamb cuts and roasts has been unveiled by Bernard Matthews Foodservice. There are four fine-dining lamb cuts, including lamb loins that have been trimmed of their silverskin and fat and can be oven-baked, grilled, cooked in the combi, pan- or stir-fried or served en croute. Each cut weighs between 116g and 169g. The range also encompasses four-rib lamb rack, boneless chump steak and lamb hind shank, along with a selection of cooked and marinated products that include cooked lamb shoulder in apricot and redcurrant sauce. The lamb roasts are boneless joints containing less than 400mg of sodium and less than 10g of fat per 100g. They are supplied in roasting bags that allow them to be cooked from frozen (in two hours and 45 minutes) or from defrosted (in one hour and 45 minutes). The line-up also includes lamb mince supplied in catering packs.
To Buy It! call: 01603 872 611