Slow-cooked Lamb Roast
Our roast lamb shoulder has been cooked low and slow for 12 hours to ensure that the meat is perfectly tender.
- Preheat oven to 160 – 180 degrees Celsius (dependent on oven type).
- Remove lamb from bag, and pop it onto a baking tray or oven roasting pan. Place it in the oven and cook for 20-30 minutes.
- Secret chef tip: keep juices from bag and add to your gravy at the end.
- Pre-heat oven to 180 degrees Celsius.
- Remove lid from the gratin and pop into the oven for around 20 minutes, or until golden.
- We suggest sprinkling a little cheese on top for the last 5 minutes.
- Season with salt and pepper, before serving.
Roast Vegetables: Tips and How to:
- Chop and slice all vegetables evenly. This allows for more even cooking time and consistency.
- Group vegetables based on their cooking time. Note: Root vegetables (potato, pumpkin, etc.) take longer time to roast that cruciferous ones (broccoli, beans, onion). Group accordingly and place on separate baking trays. Pop root vegetables into the oven first, followed by cruciferous vegetables – so they all finish cooking at the same time. CAN YOU GIVE AN INDICATION OF HOW MUCH LONGER ROOT VEG TAKE TO COOK?
- Avoid putting too many vegetables on one tray. Avoid putting too many vegetables on one tray. If you crowd the tray, they will not crisp up. The more spread out they are, the more golden and crunchier they will become.
- Season appropriately. We love adding salt, pepper, crushed garlic cloves, olive oil and chilli to the baking tray with our veggies. Fresh herbs are also delicious. Rosemary, thyme, and sage are our favourites!
- Use our Seasoning mix (crush the garlic cloves) for the perfect roast vegetable seasoning!
Our gravy is ready to go! When you are about five minutes off serving your meal, place the gravy in a saucepan and heat, by bringing it slowly to the boil.
Mint Salsa Verde:
To be served cold or at room temperature. Can be stored in the fridge for up to five days.