SLOW ROASTED LAMB SHOULDER - 1.4kg

Preheat the oven to 220 degrees celsius. Remove lamb shoulder from vacuum-sealed bag. Place lamb shoulder onto a baking tray or oven proof pan not too much bigger than the size of the lamb as we do not want the juice to reduce too much. Make sure all of the lamb jelly and liquid from the bag goes onto the baking tray as well as this makes a beautiful lamb gravy and keeps the lamb nice and moist. Cook for 45 minutes or until the lamb is golden brown and crispy on top. Be sure to use oven mitts when removing the baking tray or pan from the oven as it will be very hot!

Roasted root vegetables, celeriac puree, fresh salad and chimichurri. You could also put your slow roasted lamb shoulder through a tasty Greek style salad or wrap... YUM!

Grass-Fed Hormone and Antibiotic Free Australian Lamb bone in, Rosemary, Australian Russian Garlic, Himalayan Salt, Black Pepper.

If contents are not thawed, store frozen at or below -18° C until best before date. Do not refreeze after thawing. Always thaw Luvarlee meals in the fridge at or below 4° C. Meal can last up to 4 days in the fridge when thawed properly and kept at or below 4° C. Must be heated before eaten.

1.4kg / serves 4-5 generously when paired with our recommended sides.

This product is manufactured in a kitchen that uses peanuts, tree nuts, eggs, fish, crustaceans and soy.