Tender diced lamb in a rich herb gravy topped with sliced potatoes. (270g)
Tender diced leg of lamb in a rich, stocky sauce with carrot, seasoned with a splash of Worcester sauce, mint and rosemary & cracked black pepper , topped with skin-on, sliced British potatoes
Our Serving Suggestion Delicious with creamy mash and peas. This hearty one pot dish needs no garnish - savour it with the crispy golden potato layer
Our Drinks Pairing Just about any red wine would pair with hot pot but we love St Laurent, fruit forward with Autumnal spice notes to compliment the lamb and rich gravy.
Potato (33%), Water, Lamb (20%), Onion (12%), Carrot (5%), Cornflour, Lamb Stock (Lamb, Yeast Extract, Water, Sugar, Cornflour, Salt, Concentrated Onion Juice, Rosemary Oil, Thyme Oil), Tomato Puree, Worcester Sauce (Water, Spirit Vinegar, Sugar, Salt, Tamarind Paste, Onion Powder, Garlic Powder, Lemon Concentrate, Ground Ginger, Ground Cloves, Chilli Powder), Sugar, Mint, Salt, Rosemary, Ground Black Pepper.For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (270g)||Per 100g|
|Fat||4.20g (of which saturates 2.30g)||1.60g (of which saturates 0.90g)|
|Carbohydrates||23.0g (of which sugars 4.4g)||9.2g (of which sugars 1.7g)|
For best results please microwave. Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 1 minute 45 seconds. 1000W microwaves: Full power for 1 minute 30 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve. DO NOT REHEAT.
Oven: Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish. Place in a preheated oven for 25-30 minutes. ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.