Lamb, Salt, Antioxidant: sodium ascorbate, Dextrose, Rosemary (0.14%), Spices, Preservative: sodium nitrite. Made with 125g meat per 100g product.
Rosemary-Cured Welsh Lamb Carpaccio
Made with Welsh PGI Lamb, cured with rosemary, this moist and delicious ‘carpaccio’ has parallels with the Italian/Swiss Slinzega. All whole-piece weights are approximate.
1 kg whole piece, 250g sliced pack (for catering), 60g sliced pack (for onward retail sale)
Great Taste Awards 2012: 3* Gold
Pgi Welsh Lamb
Full-Bodied Reds, Aperitifs, Craft Ale
- Preparation Info: Ready to Eat
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
A moist and delicately fragranced product which eats well with a creamy remoulade, as part of a pork-free platter or served with some crisp leaves, a herby dressing and shavings of a hard sheeps’ cheese.
|Carbohydrate (of which sugars)||1|