Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
A new take on a fabulous old favourite.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder Chops | 1.2kg | 4.8kg | 12kg | |
| Baby Potatoes | Halved | 500g | 2kg | 5kg |
| Leeks | Washed, Sliced | 250g | 1kg | 2.5kg |
| Celery | Sliced | 250g | 1kg | 2.5kg |
| Flat Leaf Parsley | Chopped | 15g | 60g | 150g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Sea Salt | Flakes | 1g | 4g | 10g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Cut shoulder chops in half. Add remaining ingredients and mix well.
RETAIL PRESENTATION
Display in bowl.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Place lamb mixture into bowl of large slow cooker.
2. Add two cups of beef stock. Cover and cook on a low setting for 5-6 hours or until meat is very tender and stock has thickened.
SERVING SUGGESTION
Serve with extra chopped parsley.
