Harvest Lamb Shoulder Pack with Wine


Marinated Lamb Shoulder, Seasonal Salad, Paris Mash Potatoes, with By Tom Sarafian Hummus to serve.
Serves 4.


Salad: Seasonal Salad
Roasted Carrots, Harissa, Almond Cream, Rocket
(please note, salads are subject to change and differ from the pictures shown)

Heating Instructions: 

Lamb (2 x 1kg)

  • 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 Hummus over the top to finish  and serve

Only 2 left in stock