Lamb Shoulder in Jus

Slow cooked Ovation Lamb oyster cut shoulder. We slow cook our lamb overnight in stock, red wine, rosemary and garlic before reducing the cooking liquid to a rich and delicious jus. Heats from frozen in around 60 minutes. 
Gluten and Dairy Free.

For a list of ingredients and nutritional panel see packaging.

One Size - Approx 800g in size with 600g of that being cooked lamb shoulder, there is one small bone left for presentation. Serves at least 4 adults.

Serving Suggestion
We think it goes great the the Peplers range on Jellies, or try making a pomegranate chutney by heating 1/2 cup sugar with 1/2 cup vinegar and adding 1 pkt of pomegranate ariels (seeds, from supermarket) and chopped fresh mint,