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 & port jus.
Cook from frozen – place the celeriac puree and the mint sauce pots into a large bowl of hot water, allow to defrost - preheat oven to 180 deg. C (fan assisted), pierce film lid several times, place lamb container onto a baking tray, bake for approx. 45-50 minutes until piping hot. Remove the lid from the celeriac puree and loosely replace back on top, 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. 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.
If this product has been defrosted, simply follow the oven instructions and bake for approx. 25-30 minutes.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.