Product description
Slow-cook these hand-prepared mini lamb shoulders for the ultimate in succulence and rich flavour. A sensational big hitter in taste and falling off-the-bone tenderness.
NUTRITIONAL INFORMATION
Energy: 1104 kJ/ 264 kcal |
Fat: 21g, of which Saturates: 9g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 17g |
Salt: 0.15g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.
Pre-heat the oven to 140°C/275-325°F/Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed. Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.