Australian Butchers' Guild
- Meat Lamb
- Cut Neck
Hearty meal, perfect for those winter months.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Neck Rosettes | 750g | 3kg | 7.5kg | |
| Garlic Cloves | Minced | 3 | 12 | 30 |
| Brown Onion | Diced | 1 | 4 | 10 |
| Carrot | Diced | 1 | 4 | 10 |
| Celery | Diced | 1 | 4 | 10 |
| Potato | Diced | 1 | 4 | 10 |
| Gravy Powder | 40g | 160g | 400g | |
| Beef Stock | 250ml | 1L | 2.5L | |
| Tomato Passata | 250g | 1kg | 2.5kg | |
| Salt | 1.25g | 5g | 12.5g | |
| Black Pepper | Ground | 1.25g | 5g | 12.5g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine the garlic, gravy powder, beef stock, passata, salt and pepper in a bowl.
2. Place the meat and vegetables into a foil tray and cover with the above mix.
3. Display in foil trays for an oven ready meal.
Note: Alternatively use thuck cut arm chops or forequarter chops.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
Cover tray with foil and place tray into a preheated oven at 160°c and cook for 2½ -3 hours.
SERVING SUGGESTION
Serve with green beans and fresh buttered bread.
