Lamb shoulder, rapeseed oil, salt, pepper, garlic, rosemary, celeriac, leeks, celery, butter (MILK), salt, garlic granules, vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), cream (MILK), red wine, beef stock - (water, beef extract, beef dripping, Modified tapioca starch, flavourings, salt, glucose syrup, sugar, rice flour, caramel colour, corn flour, potato starch, rapeseed oil, potassium chloride, maltodextrin, flavourings (contain MILK), yeast extracts, herbs), redcurrant jelly - (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), butternut squash, fresh mint, sugar, white wine vinegar, red chilli, mint jelly - (Glucose-Fructose Syrup, Water, Sugar, Gelling Agent (Pectins), Mint (1%), Acid (Acetic Acid), Salt, Acidity Regulator (Citric Acid), Colours (Copper Chlorophyllin Complex, Curcumin), Spearmint Extract) (allergens highlighted).
Slow Cooked Lamb Shoulder
Confit slow cooked char-grilled pressed shoulder of local Welsh lamb with celeriac puree, char-grilled butternut squash, sweet mint sauce, and a rosemary, redcurrant & red wine jus.
Preheat oven to 180 deg. C (fan assisted), remove film lid and place lamb container onto a baking tray, bake for approx. 20-25 minutes until piping hot.
Remove the lid from the celeriac puree and microwave on full power for approx. 1 minute until hot, place a spoonful of the hot celeriac puree onto one side of your serving plate, using the back of the spoon, “swoosh” across the plate.
Remove the lid of the jus and microwave on full power for approx. 1 minute until piping hot.
Place the lamb shoulder in the centre of your serving plate, and dot the butternut squash around the sides, then spoon the hot jus over the lamb.
To finish, using a teaspoon dot several dots of the mint sauce around the plate and enjoy with your favourite side dishes (reference to the website photograph for presentation idea!)
Store in refrigerator at 5 deg. C or below, use within 3 days of purchase.
Suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow heating instructions.