Lamb Wellington for 2

*PLEASE NOTE* This item requires 72 hours notice for delivery as it is prepared in the farm shop by our butchers and chefs. When choosing this item, please checkout 72 hours prior to your chosen delivery date. 

This seasonal item is only available to pre-order for collection or delivery between 12/02/2024 to 18/02/2024 (exclusions apply)

An easy twist on the famous beef cut wrapped in pastry, this beautifully lean and tender cut of lamb will add a little bit of luxury to your table.

For best results, take the Wellington out of the fridge 30 minutes before cooking. Preheat oven to 180°C (Gas Mark 4) and place a baking tray on the middle shelf of the oven. Carefully place baking paper on the preheated baking tray, then put the Wellington on the paper and brush lightly with a beaten egg yolk.  Cook for 15 minutes then place a meat thermometer into the centre of the wellington. Egg wash again for a nice golden finish then continue cooking until the meat reaches 54°C. Remove from oven and then allow the Wellington to rest until the lamb reaches 60–65°C (the meat continues to cook when resting). For best results, cut about 2cm off each end, then carve and serve immediately.