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Edge & Son Tea smoked Barbecued Lamb Sensation

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  • IF you can let it rest in a warm place for 10 mins before carving.
  • How long it will take will depend on the weight of the lamb leg and the temp of your barbecue but it can be quite quick. Make sure you have a thermometer to avoid over cooking!  To achieve optimum medium rare aim for 62 degrees internal core temp. If you would Medium well 70 degrees and well done 75 degrees.
  • With the kettle lid on but vents open this is what will be happening.
  • Once you've got your barbecue coals up to white hot temperature in your kettle smoker. Pile them to oneside and put the smoking tray with the mix above the direct heat. Place the lamb on the grill ensuring there is no direct heat beneath it.
  • You get a boned out leg of delicious well hung local lamb. Its in a vac pack with its own special marinade.
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Gift hampers – whether it’s a ‘Hunker-Down Hamper’ for hardworking home-based staff or simply a birthday gift. Contact us on orders@delifonseca.co.uk we can build them bespoke to your needs and arrange shipping both locally or nationally or get it ready for collection.

About This Product

A very special menu item which just requires a kettle barbecue, a roasting tin and some tin foil. We provide the rest.

Comprising of a marinated butterflied leg of lamb, some of our own tea smoked mixture and instructions of what to do next.
Goes sensationally well with new potatoes, asparagus and hollandaise, but the extras are your call!

 

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Upon receiving your order we will call you to confirm collection or delivery. At this point you can add any other items from our shop floor from basics and ingredients to treats and even booze! We aim to pick orders within 24-48hrs but have been known to complete orders within 2 hours! (We charge 50p for the cost of picking and bags.)

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