Main Course


Not available on Sundays

12 in stock



Allergens: sulphites, celery, Gluten

Method of preparation:

For the lamb: Keep in Closed Bag, Place in pot of Simmering water for 10-12 minutes.

for the cous-cous and butternut: remove lid and cook in the oven at 180 degrees for 1o minutes.

enjoy with creamy yogurt sauce, the Gremolata compliments the rich flavours in the spices of the lamb.