8 Hour Slow Cooked Harvest Lamb Shoulder Pack with Wine


Lamb, Seasonal Salad, Dauphinoise Potatoes, Salsa Verde
Serves 4.


Lamb: Lamb, Oregano, Garlic, Lemon Zest, Vegetable Oil, Salt, Pepper

Salad: Seasonal Salad. Please disregard the picture as the salad is subject to change.
Potatoes: Royal Blue Potatoes, Sweet Potato, Thyme, Garlic, Salt, Pepper, Creme Frache, Vegetable Oil.

Salsa Verde: Mint, Basil, Parsley, Capers, Dijon Mustard, Garlic, Olive Oil, Salt, Pepper.

Heating Instructions: 

Lamb Shoulder

  • Pre Heat oven to 180⁰C.
  • Take Lamb out of bag and place on lined tray with all the juices out of the bag. Add 1 cup of water
  • Cover the lamb with a small sheet of baking paper then cover the entire tray with foil.
  • Place in over for 45Minutes
  • Remove foil and heat back in over for a further 20 minutes
  • Allow to rest for 5 minutes then put salsa verde over the top to finish  and serve.

Dauphinoise Potatoes

  • Pre heat oven to 200⁰C. Cut gratin into 2 or 4 pieces and place on a lined baking tray
  • Heat in oven for 20 minutes until inside temperature reaches above 65⁰C

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