Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
Tender cubes of lamb marinated in tomato and mustard and ready to cook.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder | Forequarter Chops | 600g | 2.4kg | 6kg |
| Carrot | Thick Diagonal Slices | 200g | 800g | 2kg |
| Brown Onion | Wedges | 100g | 400g | 1kg |
| Baby Potatoes | Halved | 400g | 1.6kg | 4kg |
| Fresh Thyme Sprigs | 4 | 16 | 40 | |
| Tomatoes | Diced, Tinned | 400g | 1.6kg | 4kg |
| Balsamic Vinegar | 10ml | 40ml | 100ml | |
| Wholegrain Mustard | 30g | 120g | 300g | |
| Brown Sugar | 20g | 80g | 200g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine lamb, onions, carrots and potatoes.
2. Pour over combined tomatoes, vinegar, mustard and sugar. Top with thyme sprigs.
Note: This recipe is also suitable for shanks, cubes, or whole small roast e.g neck fillet.
RETAIL PRESENTATION
Display in vacuum bags or foil containers ready to cook. (1.5kg portion will serve 4 people).
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
Oven;
1. Preheat fan forced oven to 160°c.
2. Place lamb casserole in a deep ovenproof dish. Cover and bake for 3 hours until lamb is very tender and sauce has thickened.
Slow Cooker;
Place lamb casserole in a bowl of a slow cooked and cook on a low setting for 8 hours. (High setting for 4 hours).
SERVING SUGGESTION
Serve with steamed green vegetables.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell packed in 1.5kg lots ready to cook.
