Australian Butchers' Guild
- 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.
