New Lamb Dishes For Easter Menus

A range of lamb cuts and roasts are available from Bernard Matthews Food Service giving caterers fresh ideas for Easter menus.

A spokesman for Bernard Matthews Food Service said the Fine Dining lamb cuts were made of prime quality meat and French trimmed.

He added the Fine Dining lamb loins were a hugely versatile Easter cut.

"One of the major benefits of the Fine Dining lamb products is their consistency, a direct result of Bernard Matthews Food Service's strict quality controls.

"The lamb loins are typical of this characteristic: each weighs between 116 and 169gm and their quality, appearance and tenderness is always totally reliable," the spokesman said.

The other Fine Dining lamb cuts include a four-rib lamb rack, a boneless chump steak and a lamb hind shank.

In addition, Bernard Matthews Food Service has developed a selection of cooked and marinated Fine Dining lamb products, including cooked lamb shoulder in apricot and redcurrant sauce, winner of the British Frozen Food Federation's 'Best New Main Course in the Catering Sector' award.

The Bernard Matthews Food Service basted lamb joints are supplied in roasting bags that allow them to be cooked either from frozen or after defrosting, keeping the meat succulent.

The spokesman for Bernard Matthews said: "This natural joint complies fully with healthy eating initiatives and guidelines, containing less than 400mg of sodium per 100g and less than 10g of fat per 100g.

"It's also easy to handle, needs no basting, is easily portioned and, being boneless, there's no wastage as every last piece can be sliced and served."

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