Australian Butchers' Guild
- Meat Lamb
- Cut Lamb Cutlet
Looking to elevate your lamb offer? These Lamb Cutlet Wellingtons deliver premium presentation, exceptional flavour and strong retail appeal, making them a standout addition to any value-added cabinet.
Ingredients
| Ingredients | Comment | Per Unit |
| Lamb Cutlet | Frenched | 1 cutlet |
| Beef Pastrami | Slices | 1 slice |
| Oyster Mushroom Sauce | ||
| Button Mushrooms | Sliced thinly - | 3 slices per unit |
| Puff Pastry | 1 sheet per unit | |
| Cruskit biscuits | 1/2 per unit | |
| Lemon | Zested - garnish | |
| Rosemary | Sprigs - garnish | |
| Butter | Melted - garnish |
Preparation
Butchers Instructions:
- Slice lamb cutlet from rack.
- Flatten lamb cutlet and french bone
- Lay cutlet on top of half a Cruskit biscuit
- Add 1 tsp oyster mushroom sauce on top of lamb cutlet.
- Slice button mushroom and place on top of sauce.
- Place beef pastrami over mushroom.
- Slice a sheet of puff pastry in half then cut one half into two even pieces, place one quarter over the top.
- Using a lattice cutter, cut half sheet of puff pastry and place over the top of lamb cutlet and gently form evenly over product
- Melt butter and brush over.
- Garnish with rosemary & lemon zest.
Butcher Tip:
Substitute Pastrami for Lamb Proscuitto or similar
Cooking Instructions:
Bake for 30 minutes in a 180-degree preheated oven or until pastry is golden brown.