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Braised Lamb Shoulder with Herb Chimichurri & Gravy

This week's star dish is our tender lamb shoulder (bone in), braised to perfection in a flavourful stock with aromatic vegetables and herbs over 10 hours. Served with our delightful Argentinian chimichurri sauce. Easy to reheat at home, it's perfect for sharing and creating memorable moments around the table. Leftover lamb can be transformed into delicious creations; whether tossed through a fresh salad or used as a mouthwatering burger filling, every bite is a delight. Don't let any delicious morsels go to waste—enjoy the full versatility of this dish!

Family4 Serves

$108.50

Dietaries

Gluten free

Ingredients

Chimmi Churri [Pepper, Red wine vinegar, Olive oil, Garlic, Salt, Parsley, Oregano, Red chilli], Lamb shoulder, Chicken stock, Red wine, Onion, Carrots, Celery, Tomato paste, Garlic, Bay leaves, Rosemary, Thyme, Cumin seeds, Fennel seeds

Preparation and storage notes

Preheat oven to 150c. Remove plastic, place lamb onto an oven tray. Cover lamb in 200mL of stock or water and wrap tightly in foil and bake for 30- 35min. Uncover and turn the oven up to 180/190c for 15min. Rest for 15min and serve with gravy and salsa verde.

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Braised Lamb Shoulder with Herb Chimichurri & Gravy - Katering at Home - Katering at Home ready made-meals delivered to Sydney and surrounds | Cookaborough