Nutritional information typical values per 100g,
as sold
Energy
120 kCal
Fat
1.4 g
of which saturates
0.5 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
0 g
Salt
0 g

Here's cooking instruction for :
1. Preheat your oven to 400F (200C).
2. Season the with salt and pepper on both sides.
3. Heat a large oven-safe skillet over medium-high heat and add a little oil. Once the oil is hot, sear the for about 2-3 minutes on each side until they develop a nice brown crust.
4. Transfer the skillet with the lamb into the preheated oven and cook for an additiol 8-10 minutes for medium-rare, or longer if you prefer it more well done. Remember to adjust the cooking time based on the thickness of the .
5. Remove the skillet from the oven and transfer the to a cutting board. Let them rest for a few minutes to allow the juices to redistribute.
6. While the lamb is resting, you can prepare a simple sauce by deglazing the skillet with a splash of red wine or chicken broth. Scrape the bottom of the skillet to incorporate the flavourful bits. Add a knob of butter and any desired herbs or spices to enhance the sauce's flavour.
7. Slice the rested into thick medallions and serve them drizzled with the sauce. You can also serve them with roasted vegetables, mashed potatoes, or a fresh salad on the side.
Enjoy your delicious !

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR