Cut: Mince Marrakesh Lamb Roll

  • Meat Lamb
  • Cut Mince

Delicious lamb rolls with a hint of the middle east.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Mince 600g 2.4kg 6kg
Brown Onion Finely Chopped 100g 400g 1kg
Breadcrumbs Dried 50g 200g 500g
Cumin Ground 2g 8g 20g
Garlic Crushed 20g 80g 200g
Mixed Spice 1g 4g 10g
Coriander Finely Chopped 20g 80g 200g
Currants 100g 400g 1kg
Dried Apricots Finely Chopped 100g 400g 1kg
Orange Juice 40ml 160ml 400ml
Puff Pastry Sheets 250mm Square 2 8 20
Egg Beaten 20ml 80ml 200ml
Salt Flakes 1g 4g 10g
Black Pepper Cracked 1g 4g 10g

Preparation

 BUTCHER – PREPARATION/METHOD

1. Combine lamb, onion, breadcrumbs, cumin, garlic, spice, coriander, currants, apricots and orange juice. Knead together well to bind all ingredients. 

2. Roll into sausages approximately 50mm diameter x 250mm long.

3. Place lamb on long edge of pastry sheet. Roll pastry to enclose filling, trimming any excess pastry from the edge. Repeat with the remaining pastry and lamb. 

4. Brush with egg wash. Sprinkle with salt flakes and cracked pepper. Cut rolls in half. 

RETAIL PRESENTATION

Display on trays lined with baking paper.

CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION

1. Heat fan forced oven to 200°c.

2. Place lamb rolls on oven tray lined with baking paper. Bake for 20 minutes until pastry is golden brown and crisp and lamb is cooked through.

SERVING SUGGESTION

Serve with fruit chutney.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Ideal to display as a picnic idea.