Large Lamb Wellington (Frozen) 700 g

Frozen Large Lamb Wellington with Mushroom Duxelle & Prosciutto (Serves 3) 700g

A luxurious centrepiece for any occasion.

This show-stopping Lamb Wellington features a succulent boneless lamb loin fillet, generously layered with a rich mushroom, leek, pea and mint duxelle, then wrapped in delicate slices of Italian prosciutto. All of this indulgence is encased in a golden, flaky all-butter puff pastry, ready to be oven-baked to perfection.

Perfect for dinner parties, Sunday roasts, or a special family meal — this elegant dish serves 3–4 and delivers flavour, tenderness, and style in every bite.

Just bake and serve – a true restaurant-quality experience at home.

This product is frozen, and will arrive at least partially defrosted. Please ensure product is completely thawed before cooking. For best quality, we would recommend cooking within 24 hours.  Please note this product cannot be re-frozen

LAMB (31%), Wheat Flour (𝐖𝐡𝐞𝐚𝐭 Flour, Calcium Carbonate, Iron, Niacin, Thiamin), BUTTER (𝐌𝐈𝐋𝐊) (12%), Water, PROSCUITTO (7%) (Pork Leg, Salt, Preservative: Potassium Nitrate), MUSHROOMS (3.5%), Rapeseed Oil, Leek, Peas, Shallots, Salt, Brandy, Dried Porcini Mushrooms, Mint, Parsley, Garlic Purée, Thyme, Preservatives: Potassium Sorbate, Sodium 𝐌𝐞𝐭𝐚𝐛𝐢𝐬𝐮𝐥𝐩𝐡𝐢𝐭𝐞; Tarragon, Lemon Zest, Black Pepper, Yeast.

Origin: NZ

Cooking Instructions: Gently brush the pastry with a mixture of beaten egg yolk and a splash of milk, then return it to the fridge until ready to cook.

Preheat your oven with a non-stick baking tray inside for at least 20 minutes before baking. Set the oven to:

• Medium: fan 230°C / gas mark 9
• Well done: fan 220°C / gas mark 9
  

Lightly grease the hot tray, then place the chilled Wellington directly on the tray. Position it in the middle of the oven and cook for:

• Medium: 24 to 25 minutes, then allow to rest for 5 minutes
• Well done: 30 to 32 minutes, then rest for 5 to 10 minutes