Harvest Lamb Shoulder Pack
Marinated Lamb Shoulder, Seasonal Salad, Paris Mash Potatoes, with By Tom Sarafian Hummus to serve.
Salad: Seasonal Salad
Roasted Carrots, Harissa, Almond Cream, Rocket
(please note, salad is subject to change and differ from the picture shown
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 Hummus over the top to finish and serve