cut: Neck Rosettes Lamb Neck Osso Buco

  • Meat Lamb
  • Cut Neck

Hearty meal, perfect for those winter months.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Neck Rosettes 750g 3kg 7.5kg
Garlic Cloves Minced 3 12 30
Brown Onion Diced 1 4 10
Carrot Diced 1 4 10
Celery Diced 1 4 10
Potato Diced 1 4 10
Gravy Powder 40g 160g 400g
Beef Stock 250ml 1L 2.5L
Tomato Passata 250g 1kg 2.5kg
Salt 1.25g 5g 12.5g
Black Pepper Ground 1.25g 5g 12.5g
 
 

 

Preparation

 BUTCHER – PREPARATION/METHOD

1. Combine the garlic, gravy powder, beef stock, passata, salt and pepper in a bowl.

2. Place the meat and vegetables into a foil tray and cover with the above mix.

3. Display in foil trays for an oven ready meal.

Note: Alternatively use thuck cut arm chops or forequarter chops.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

Cover tray with foil and place tray into a preheated oven at 160°c and cook for 2½ -3 hours.

SERVING SUGGESTION

Serve with green beans and fresh buttered bread.