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Cut: Shoulder Andalucian Lamb Casserole

  • Meat Lamb
  • Cut Shoulder

Relax and let the enticing flavour of this slow cooked shepherd's stew transport your to Southern Spain!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder Chops 1.2kg 4.8kg 12kg
Tomatoes Tinned, Diced 400g 1.6kg 4kg
Carrots Peeled and Sliced Thickly 300g 1.2kg 3kg
Brown Onions Thick Wedges 200g 800g 2kg
Red Capsicum 10mm Thick Strips 200g 800g 2kg
Green Capsicum 10mm Thick Strips 200g 800g 2kg
Garlic Crushed 20g 80g 200g
Flat Leaf Parsley Chopped 20g 80g 200g
Paprika Sweet, Ground 10g 40g 100g
Sea Salt Flakes 1g 4g 10g

Preparation

BUTCHER - PREPARATION/METHOD

1. Cut shoulder chops in half. Combine with all remaining ingredients and mix well.

RETAIL PRESENTATION

Display in large bowl.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Place lamb mixture into bowl of large slow cooker.

2. Add 1 cup of red wine or beef stock.

3. Cook on low heat setting for 7-8 hours or until meat is falling from the bones.

SERVING SUGGESTION

Served with mashed potatoes and sprinkling of chopped parsley.