Roast Lamb & Onion Sausages
$24.99per kilogram
Roast lamb and onion sausages. Serve them with mash, peas and onion gravy.
How much, and how long
- Per adult
- 190ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Barbecue · Pan · Grill · Oven
- Minutes
- 10-12 moderate, so the fat renders
- Cook it through to
- 75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.
Two to three each. A kilo feeds four to five.
About this cut
Roast Lamb and Onion sausages from our display case, sold by weight. Cook them on a moderate heat and turn them often until they reach 75°C right through.
Take them out of the fridge 15 minutes before they cook so they colour evenly. Do not prick the skins, because the juice runs out and they dry. Serve them with mash, peas and onion gravy. Or roast them on a tray with potatoes, carrots and onion wedges at 200°C for 30 to 35 minutes, and turn them once.
Keeping: about two days in the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is best inside two or three months.
Gluten free.
Best used for
BBQ, sausages and mash, onion gravy.
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