Lamb Ragu
Lamb Ragu

When we make our slow-cooked ragu, the whole kitchen is infused with warm, comforting aromas. We are so excited for you to have the same experience. We use lamb shoulder because it falls apart after slow cooking, plus a little tomato, red wine and herbs.


Lamb leg, Lamb shoulder, Tomato paste, Celery, Onion, White wine, Carrot, Red wine, Flour, Olive oil, Garlic, Salt, Thyme, Rosemary, Sage.

Allergens present