Harvest Lamb Shoulder Pack


Marinated Lamb Shoulder, Seasonal Salad, Dauphinoise Potatoes, with Salsa Verde to serve.
Serves 4.


Salad: Seasonal Salad
Roasted Cauliflower, Currants, Pinenuts, Shallot, Goats Curd
(please note, salad is subject to change and differ from the picture shown

Dauphinoise Potatoes: Royal Blue Potatoes, Sweet Potato, Thyme, Garlic, Salt, Pepper, Creme Frache, Vegetable Oil.

Heating Instructions: 

Lamb (2 x 800g)

  • 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

Only 2 left in stock