First, we make a spice rub for the lamb of ground cumin, ground coriander, salt and cracked black pepper. This is rubbed into the lamb leg joint by hand.
For the North African-style stuffing, we soak cranberries, chopped dates, chopped apricots and leaving to steep before mixing the soaked fruit with couscous, orange zest, diced shallots, pistachio nuts and breadcrumbs to form a rich jeweled stuffing.
Then it’s flash frozen, ready to cook straight from the freezer.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here
At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
DEFROST BEFORE COOKING
The cooking instructions are for medium, our favourite way to cook lamb. If you'd prefer well done, leave it in for an extra 10 minutes. Remove the stuffing from the cardboard tray and place on the same oven tray for the last 25 minutes of cooking.
Should you need to cook this from frozen, use the cooking guidelines above but cook for 90 minutes.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Preheat oven. Remove the lamb from all packaging and place directly onto a baking tray. Cook in the middle of the oven for 50 minutes. The cooking instructions are for medium, our favourite way to cook lamb. If you'd prefer well done, leave it in for an extra 10 minutes. Keep the stuffing in the cardboard tray and place on the same baking tray for the last 25 minutes of cooking.
Gas Mark 5.
Once cooked leave lamb to stand in 10 minutes.
Although every care has been taken to remove all nut shell, some may remain.
Please Note: The details above are correct as of 11 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.