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Slow Braised Lamb in Rosemary and Phillip Island Winery Pinot Noir Gravy

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.

Plate6 Portions

$95.00

Dietaries

Gluten free
No onion or garlic

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.

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