Our tender and succulent lamb comes from PGI lambs in Cornwall and the South West, which is matured for 7-10 days for an intensified flavour. The Wellington is encased in a creamy chicken mousse and a layer of crispy, buttery puff pastry. It is best served with all the trimmings and a healthy spoonful of mint sauce.
A real centrepiece, this Lamb Wellington is a superb, oven-ready dinner. Lightly grease a baking or roasting tray and place the fully-defrosted Wellington in the centre. Brush the pastry with beaten egg. Cook in the centre of the oven for 25-30 minutes or until the pastry has turned golden brown. Turn the tray half way through cooking to ensure even cooking. Remove from the oven and allow to rest for at least 20 minutes before slicing and serving. We recommend seasoning your Wellington with a sprinkling of salt before serving.
Please note this Lamb Wellington will arrive partially defrosted, so it will need to be put into the fridge overnight to fully defrost. Before cooking, please check that the product has fully defrosted by inserting a skewer into the centre of the cannon, if there is no resistance then it is fine to cook. Please keep chilled raw 1-2 days, cooked 2-3 days.