Tender cubes of lamb marinated in tomato and mustard and ready to cook.
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Lamb Shoulder||Forequarter Chops||600g||2.4kg||6kg|
|Carrot||Thick Diagonal Slices||200g||800g||2kg|
|Fresh Thyme Sprigs||4||16||40|
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.
Display in vacuum bags or foil containers ready to cook. (1.5kg portion will serve 4 people).
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
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.
Place lamb casserole in a bowl of a slow cooked and cook on a low setting for 8 hours. (High setting for 4 hours).
Serve with steamed green vegetables.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell packed in 1.5kg lots ready to cook.