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COOK

Remarkable Food For Your Freezer

Spiced Leg of Lamb with a Moroccan Jewelled Stuffing

Spiced Leg of Lamb with a Moroccan Jewelled Stuffing Dairy Free Meals

A boned and rolled leg of British lamb, coated in cumin and coriander, and served with a separate date, apricot and pistachio couscous stuffing.

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Tell Me More

  • The spice rub for the lamb and the elaborate stuffing are both prepared by hand by out chefs
  • We can trace the lamb we use back to the farms in the UK on which the animals were bred (which is almost exclusively in Wales)
  • Makes for a magnificent Sunday roast or a special family supper

Try it With:

  • For a simple supper: Serve warm with a mixed bean salad and some dressed green leaves
  • Something special: Have a roast with a difference. Slice and serve with roast potatoes, roast carrots, parsnips, braised red cabbage and lots of gravy
  • Mixing it up: Slice up the lamb and stuffing and serve in some toasted pita bread and some yoghurt, fresh mint and some leaves

How We Make It At Our Kitchen

  • 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.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)759 1,579
Energy (cal)182 379
Protein (g)15.1 31.4
Carbohydrate (g)7.4 15.4
of which: sugars (g)3.5 7.3
Fat (g)9.9 20.6
of which are saturates (g)4 8.3
Fibre (g)1.2 2.5
Sodium (g)0.49 1.01
Salt (g)1.225 2.525

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.

Ingredients

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

Lamb Leg (72%), White Bread (contains: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Soya Flour, Fermented Wheat Flour, Emulsifiers: Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Vegetable Fat (Rapeseed, Palm), Flour Treatment Agent: Ascorbic Acid), Water, Dried Apricots (4%) (contains: Preservative: Sulphur Dioxide), Shallots, Giant Couscous (3%) [Gluten], Dates (3%) (contains: Dates, Rice Flour, Cotton Seed Oil), Sweetened Dried Cranberries (contains: Cranberries, Sugar, Sunflower Oil), Pistachios [Nuts], Salt, Ground Cumin, Ground Coriander, Parsley, Orange Peel, Black Pepper.

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.

Cooking Instructions

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.

serves 4-6

DEFROST BEFORE COOKING

Defrost Instructions:

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

Oven:

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.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50 mins
Once cooked leave lamb to stand in 10 minutes.

Extra Warnings:

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.

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