A new take on a fabulous old favourite.
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Lamb Shoulder Chops||1.2kg||4.8kg||12kg|
|Flat Leaf Parsley||Chopped||15g||60g||150g|
BUTCHER - PREPARATION/METHOD
1. Cut shoulder chops in half. Add remaining ingredients and mix well.
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.
Serve with extra chopped parsley.