Drunken Lamb Rump
An 8oz boneless lamb rump marinaded in Red Wine and then a Mint Glaze. Absolutely one of my favourites! Sear each side for 3-4mins, then into the oven for 8-10min at 180 degrees and most importantly rest for 10 mintues before serving!
Lamb Rump, Red Wine (Sulphites), Mint Glaze (Sugar, Acids (Sodium Diacetate, Malic Acid), Dried Glucose Syrup, Starch, Salt, Dried Mint (3.6%), Yeast Extract (Yeast Extract, Salt), Dried Tomato, Colours (Paprika Extract and Natural Rosemary Flavouring, Beta Carotene), Natural Flavouring, Thickeners (Xanthan Gum, Guar Gum).