Whole Butterflied Lamb Leg with garlic & rosemary (GF) (Serves 6)

Description

6 hour slow sous vide cooked for your convenience

Instructions: Thaw to room temperature , remove from plastic bag, place in hot oven or hooded bbq in tray provided, 15 to 20 minutes to colour the outside of the lamb. Duck fat potatoes and gravy included. Empty bag of roast potatoes in separate tray provided and cook on BBQ top for 15 minutes. NB remove plastic pouch from gravy before placing in the oven. Heat separately

Ingredients: Lamb, rosemary garlic seasoning & butter potatoes duck fat & gravy NB gravy (gf)