Rosemary-Cured Welsh Lamb Carpaccio

Welsh PGI leg of lamb flavoured with rosemary

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.

Pack Sizes:
Awards:

Great Taste Awards 2012: 3* Gold

Meat:

Pgi Welsh Lamb

Cut:

Leg

Similar to:

Slinzega (Italan/Swiss)

Drinks Pairing:

Full-Bodied Reds, Aperitifs, Craft Ale

Shelf Life:

Lamb, Salt, Antioxidant: sodium ascorbate, Dextrose, Rosemary (0.14%), Spices, Preservative: sodium nitrite. Made with 125g meat per 100g product.

  • Preparation Info: Ready to Eat
  • Cooking:
  • Can Be Served Hot (ideally served at room temperature)
  • Can Be Served Cold

Serving Suggestions

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.

Calories 229 (955)
Fat 15
Saturated Fat 6.4
Carbohydrate (of which sugars) 1
Protein 23
Salt 3.7
Allergens None