2 x 180g lamb loin eyes
1 tbsp Country Range oil
1 sprig rosemary
200ml lamb stock
1 tsp redcurrant jelly
Salt & pepper
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2 x 180g lamb loin eyes
1 tbsp Country Range oil
1 sprig rosemary
200ml lamb stock
1 tsp redcurrant jelly
Salt & pepper
Season and sear lamb in hot pan.
Add rosemary, transfer to 180°C oven for 8–10 mins.
Remove lamb, deglaze pan with stock and jelly.
Reduce to a light jus, rest lamb, slice and serve.
Family run business centred on food since 1971. Suppliers of the highest quality fresh meat, frozen, dry & ambient food products.
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