Code: GRL514

Lamb Mini Shoulders

Product Description
SKU:
GRL514
Weight:
0.440 KGS
mc_id:
27864
options_container:
container2
gift_wrapping_available:
0
ship_separately:
0
servings:
2
features:
Sweet, grass-fed British lamb|Hand cut and boned by our expert Butchers|Braise gently for fantastic tenderness
feature_filter:
Casserole Cuts
in_html_sitemap:
1
type_filter:
Lamb
produced:
UK
offer:
0
exclude_promo_discount:
0
product_quantity_options:
1
msrp_display_actual_price_type:
0
multibuy_flag:
0
individually_wrapped_flag:
0
use_in_crosslinking:
1
must_ship_freight:
0
new_flag:
0
brand:
pack of 2
new_flag_seasonal:
0
dcode:
GRL514
required_options:
1
product_servings:
4 - 8
feefo_review:
L514
has_options:
1
short_description:
Perfectly portioned for tender and tasty meals
affiliate_category:
331
tax_class_id:
6
is_returnable:
2
hide_qty_update:
0
goes_well_with_products:
J333,Q377,Q355,Q347

Out of stock

Lamb Mini Shoulders

£7.99 £12.15

0.44 (Serves 2)

Added to basket Out of stock

Out of stock

Added to basket Out of stock

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

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:  

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.

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