Eversfield Organic Lamb Apricot & Rosemary Stuffed Lamb Loin 1kg
Eversfield Organic Lamb Apricot & Rosemary Stuffed Lamb Loin 1kg

Eversfield Organic

Apricot & Rosemary Stuffed Lamb Loin

£38.00
Sold out
Pack Weight:1kg
The tenderest boneless lamb roasting joint, our lamb loin is expertly cut from both sides of the prized loin, then boned, stuffed with a festive blend of apricots and rosemary, and hand-rolled by our butchers. Ideal for a smaller gathering whilst offering all the luxury and flavour of a Christmas feast.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed lamb, Sage & Onion Stuffing (organic breadcrumb (organic wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin) water, salt, anti-caking agent e535, yeast), organic potato starch, organic dehydrated onion, *sea salt, organic rubbed sage, organic rubbed parsley, Apricots. Denotes non-organic ingredients. See allergens in Bold. Please note this is produced in an environment that contains gluten. Apricot may contain stones and fragments. 

How To Store  

Our Apricot & Rosemary Stuffed Lamb Loin is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Cooking Time for Apricot & Rosemary Stuffed Lamb Loin

Lamb Weight Roasting Time (at 180°C/350°F)
1 kg 1 - 1.5 hours

General Guidelines

  1. Preheating: Preheat your oven to 180°C (350°F).

  2. Resting: Allow the lamb loin to come to room temperature before cooking, which takes about 30 minutes.

Cooking Steps

  1. Preparation:

    • Preheat the oven to 180°C (350°F).
    • Pat the lamb loin dry with paper towels to ensure a good sear.
    • Score the fat: If the lamb loin has a thick layer of fat, score it lightly in a crisscross pattern. This helps the fat render and the meat to cook evenly.

  2. Seasoning:

    • Season the outside of the lamb loin generously with salt and pepper.
    • You can rub a little olive oil on the outside for added flavour and to help with browning.

  3. Stuffing:

    • If you haven't pre-stuffed the lamb loin, prepare your stuffing by mixing chopped dried apricots, fresh rosemary, breadcrumbs, garlic, and a little olive oil. This mixture should be moist but not overly wet.
    • Butterfly the lamb loin (if necessary) by cutting it horizontally, making a pocket for the stuffing. This allows for even cooking and better stuffing distribution.
    • Stuff the lamb loin with the apricot and rosemary mixture, then tie it with butcher's twine to keep the stuffing secure. This also helps the roast hold its shape during cooking.

  4. Roasting:

    • Place the stuffed lamb loin in a roasting pan. If desired, add some chopped vegetables (like carrots, onions, and potatoes) around the roast for added flavor and a complete meal.
    • Roast in the preheated oven for 1 to 1.5 hours.
    • Baste the loin every 30 minutes with the pan juices or additional olive oil to keep it moist.

  5. Check for Doneness:

    • Use a meat thermometer to check the internal temperature. For lamb loin, the ideal internal temperature is:
      • Medium-rare: 55-60°C (130-140°F)
      • Medium: 60-65°C (140-150°F)
      • Well-done: 70°C (160°F) and above
    • The meat should feel tender when pierced with a fork.

  6. Resting:

    • Once cooked to your liking, remove the lamb loin from the oven and let it rest for 10-15 minutes, covered loosely with foil. This allows the juices to redistribute throughout the meat.