Beerenberg
Beerenberg Mint Jelly 185g
Beerenberg Mint Jelly 185g
Beerenberg mint jelly in a 185g jar, made to a traditional recipe on the maker's farm in the Adelaide Hills. Gluten free, vegan, and the classic partner for roast lamb or lamb chops.
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Product Description
Product Description
Beerenberg mint jelly is the classic spoonful beside a Sunday lamb roast. It's made to a traditional recipe on the maker's farm in the Adelaide Hills, with garden mint in the jar, and it's labelled gluten free and vegan. Keep it in the fridge once it's open.
Cooking & Temperature Guide
Cooking & Temperature Guide
Score the fat lightly and stud the lamb with rosemary and garlic. Roast at 180°C for about 25 minutes per 500g. Pull it when the core reads 58°C to 60°C for medium-rare, or 65°C for medium, then rest 10 to 15 minutes before carving. An easy carve lamb leg roast suits it well, or browse the lamb range for chops.
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