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Not available on Sundays
21 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.