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Braised Tasmanian Lamb

Tasmanian lamb, slowly cooked with rosemary, thyme and bay and local red wine. Another absolutely perfect dish for these colder nights in. It could be used as a ragu in a pasta or lasagne. Make your owns souvlaki's or just heat for a quick and easy roast dinner the whole family would love. It would also pair perfectly with one of our delicious sides.

ContainsMilk, Soy, Sulphites

Sizes

Dietaries

Gluten free
Dairy free

Ingredients

Lamb, Red wine, Water, liquid, Salt, Pepper, Oregano, Beef stock powder (GF), Cumin, Ground coriander, Thyme, Gravy (GF) (Milk, Soy, Sulphites)

CONTAINS: Milk, Soy, Sulphites.

Preparation and storage notes

Storage: Keep refrigerated & consume within 3 days. Store in an airtight packaging provided to maintain moisture. DO NOT FREEZE. Heating: Reheat Chicken in oven @160 degrees for 20-30 minutes for best results - internal temperature must reaches 75°C, or piping hot. In microwave-safe dish, portion chicken off the bone, heat for 2–3 minutes, checking halfway. Ensure chicken is hot in centre.

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Braised Tasmanian Lamb - Wattlebanks @ Home - Wattlebanks @ Home: Make life easier with chef quality meals | Cookaborough