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Roasted Leg of Lamb in Extra-Virgin Olive Oil

Roasted Leg of Lamb in Extra-Virgin Olive Oil
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Roasted leg of lamb is a dish as traditional in the Spanish kitchen as it is delicious. Prepared without additives and dyes, this delight from La Chinata offers all the flavour of a home-cooked meal without any of the hassle.

But don't be fooled: just because this meal is quick doesn't mean it's not top quality! See for yourself today.

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21,10 € tax incl.

Availability: Temporarily unavailable

Rating: 3.3/5 (23 votes cast)

Roasted Leg of Lamb in Extra-Virgin Olive Oil , 3.3 out of 5 based on 23 ratings

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Information:

Made with extra-virgin olive oil, this leg of lamb (fed only with breast milk) is sure to make a successful dinner for two.

Ingredients: leg of lamb (65,55%), extra-virgin olive oil (26,52%), water, bay leaf, ground black pepper, salt, black pepper grains, thyme.

Contents: 850g / 2 Persons

Preparation:

Preheat the oven to 250ºC. Open the tin, extract the meat and drain the excess oil, then place it in an oven rack on a medium shelf. Put a tray underneath to collect the jiuce that comes out. Bake for 15 minutes approximately, watching it from time to time.

Serving suggestions:

Dress with a salad or roasted potatoes.

Brand:

La Chinata originated in 1932, in the region of Sierra de Gata, in the province of Caceres. At that time, oil was obtained in very basic olive mills; nowadays, however, they use the most modern grinding and pressing systems which are still purely mechanical but extract a much larger quantity with a clean and controlled method to ensure the quality of the extra-virgin olive oil.

Currently, La Chinata is a benchmark for the gourmet market because of its commitment to the development of new products derived from extra-virgin olive oil, to the innovation of new delicacies, and to exploring new market niches.

FromTitleComment
04/11/2014 Edu. Pruebalo y ya me contaras está barbaro
03/14/2014 Mariajo. Verdaderamente exquisito y solo tienes que calentarlo
02/20/2014 Amelia T.. Ein feines Gericht Am Neujahrsessen habe ich diese Lammkeulen serviert und wir haben uns die Finger geleckt...

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