Slow Braised Lamb in Rosemary and Phillip Island Winery Pinot Noir Gravy
Gluten free
No onion or garlic
Our Slow Cooked Lamb Shoulder with rosemary and a rich red wine jus that is meltingly delicious. A real show stopper for Christmas Day. The whole Gippsland grown Lamb shoulder is served. Simply heat, side with jus and serve.
Allergens -
No allergens present
Ingredients
Lamb, Salt, Flour (GF), Red wine from Phillip Island, Rosemary.
Preparation and storage notes
Store below 5 degrees. Remove lid and cover with foil, place in a 180 degree oven for 25 - 30 minutes or til piping hot. Heat jus/ gravy in a pot over medium heat and serve on lamb. Garnish with rosemary.