Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
No time to cook? Simply place this in your slow cooker in the morning and your delicious dinner will be ready. Effortless!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder | 25mm Cubes | 600g | 2.4kg | 6kg |
| Brown Onion | Wedges | 150g | 600g | 1.5kg |
| Lean Bacon | Chopped | 100g | 400g | 1kg |
| Button Mushrooms | Sliced | 100g | 400g | 1kg |
| Garlic | Crushed | 10g | 40g | 100g |
| Rosemary | Fresh | 5g | 20g | 50g |
| Tomato Passata | 300ml | 1.2L | 3L |
Preparation
BUTCHER – PREPARATION/METHOD
Combine all ingredients.
RETAIL PRESENTATION
Display packed in 1.2kg packs ready to cook.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
Slow Cooker;
1. Place 1.2kg lamb ragu into the bowl of a slow cooker. Add 250ml of red wine or stock.
2. Cook on a low setting for 8 hours until the meat is very tender. (Alternatively place on a high setting for 4 hours).
Oven;
Preheat fan forced oven to 140°c. Place 1.2kg lamb ragu in a covered casserole dish. Add 250ml of red wine or stock and cook for 4 hours until lamb is very tender.
SERVING SUGGESTION
Serve with hot pasta and freshly shaved parmesan cheese.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of pasta for a complete meal solution.
