$80.00

Delivery: This product is available for delivery Tues, Wed, Thur, Fri. Order by 10 am for next day delivery.

Serves: This meal generously serves four. Feed the family or enjoy it over a couple of nights.

About: Pinnacle Southern NSW grass fed Lamb Shoulder is slowly braised with Mediterranean spices, tomato and white wine, until it pulls freely from the bone. Pressed potato baked with cream, garlic & thyme and side of broccoli, with almonds, eschallots and butter.

Ingredients

Lamb: Lamb, spices, onion, tomato, stock, yogurt, apricot, sultana, lemon.
Salsa Verde: Parsley, capers, lemon, eschallot, salt, pepper, garlic.
Potato Gratin: Potato, pure cream, thyme, rosemary, salt, black pepper, parmesan, parsley and garlic.
Broccoli.

Heating Instructions

Lamb:
Remove this sticker
Oven: 160C – transfer lamb to a casserole dish with lid, bake for 50min

Potato Gratin:
Remove this sticker
Oven: 160C – remove lid, bake for 20min

Broccoli:
Stove: place in boiling water and boil for 3min
Strain, return to pot and add the butter and almonds, mix together

Description

Lamb: Lamb, spices, onion, tomato, stock, yogurt, apricot, sultana, lemon.
Salsa Verde: Parsley, capers, lemon, eschallot, salt, pepper, garlic.
Potato Gratin: Potato, pure cream, thyme, rosemary, salt, black pepper, parmesan, parsley and garlic.
Broccoli.

Heating Instructions

Lamb:
Remove this sticker
Oven: 160C – transfer lamb to a casserole dish with lid, bake for 50min

Potato Gratin:
Remove this sticker
Oven: 160C – remove lid, bake for 20min

Broccoli:
Stove: place in boiling water and boil for 3min
Strain, return to pot and add the butter and almonds, mix together