Description

Available for Sundays only

Allergens:

Onion Jus – celery, sulphites        Contains:  pork gelatine

Yorkshire Pudding – gluten, dairy, eggs

Glazed carrots – sulphites

Cauliflower cheese – dairy, gluten, mustard

Method of Preparation

Keep the lamb shoulder in the original bag & place in a saucepan of simmering water for 12 – 15 minutes. Carefully decant the meat from the bag.

Remove the lid from the vegetables & place in the oven at 180C fan, std oven 200C, gas mark 6 for 8 – 10 minutes.