Slow Cooked Lamb Shoulder
This is meat and two veg how it should be. Hawkes Bay lamb shoulder marinated in lemon, fresh herbs and crushed garlic before heading off to the oven for a nice slow cook. Served with smooth cauliflower puree and lightly roasted crown pumpkin chunks.
Lamb shoulder, lamb stock, garlic, onions, lemon, oregano, pumpkin, olive oil, cauliflower, coconut cream, flaky salt, white pepper
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.| Servings per package: 1 Serving size: 400g/480g |
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| Average Quantity per Serving 400g |
Average Quantity per Serving 480g |
Average Quantity per 100 g | |
| Energy | 1490 kJ | 1790 kJ | 372 kJ |
| Protein | 45.6 g | 54.7 g | 11.4 g |
| Fat, total | 12.4 g | 14.9 g | 3.1 g |
| - saturated | 4.8 g | 5.8 g | 1.2 g |
| Carbohydrate | 11.2 g | 13.4 g | 2.8 g |
| - sugars | 9.6 g | 11.5 g | 2.4 g |
| Sodium | 148 mg | 177 mg | 37 mg |
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 10 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.
