1.2kg Victorian lamb shoulder, slow-roasted overnight in malted barley, potato puree
Weight/Serving Size Serves 2
Ingredients Lamb, Lamb stock (Water, Lamb Bones, Carrot, Salt, Onion, Celery, Thyme, Rosemary), Potato puree (Potato, Unsalted Butter, Salt), Butter, Milk, Barley Malt Extract
Allergens/Dietaries Contains Gluten
Allergen Declaration Allergens - Milk & Wheat
Heating/Cooking Instructions SLOW ROASTED LAMB SHOULDER 40+mins
YOU WILL NEED A large serving platter, large oven-proof dish, spatula, tongs, spoon, small chopping board, small sharp knife, olive oil
IN THE BOX Slow roasted lamb shoulder Lamb & malt braising juices Lemon
INSTRUCTIONS Check ingredients and read instructions before starting!
Preheat oven to 220°c on convection mode for 20 minutes.
Remove the lamb shoulder from the packaging and place in a large oven-proof dish.
Add a cup of boiling water and place in the oven for 25 minutes.
When the water has evaporated, add the braising juices to, spooning some over the lamb.
Continue to roast as the sauce caramelises and the lamb develops a crust.
Check the core temperature by inserting a skewer or knife and checking against your lip.
Remove the lamb shoulder and spoon the remaining juices over the top. Season liberally with salt and olive oil
Serve on a warm platter with lemon cheeks Storage Method Keep refrigerated till ready to serve