Sweet juicy minced shoulder of lamb with fragrant rosemary cooked over a slow flame for several hours. A classic British dish!
For best results oven cook from frozen.
Oven: Pre-heated oven 200°C/Fan assisted oven 180°C/400°F/Gas mark 6.
Pierce film, place on a baking tray, and pop in a pre-heated oven for 15 – 20 minutes. Remove film and cook for a further 20 – 25 minute and then serve.
Ensure food is piping hot before serving.
|Of which saturates||3.3g|
|Of which sugars||3.1g|
Potato (Sulphites) (34%), Lamb (21%), Chopped Tomatoes, Carrots, Onions, Water, Unsalted Butter (Milk), Tomato Paste, Redcurrant Jelly [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (E330, E331), Elderberry Extract], Lamb Stock [Lamb Meat Concentrate, Yeast Extract, Sugar, Corn Flour, Salt, Onion Concentrate, Mixed Herb Oils (Thyme, Rosemary)], Salt, Corn Flour, Garlic Puree, Parsley, Thyme, Black Pepper, Rosemary, Ground Bay.
Allergens are stated in bold.