Lamb Casserole (C1294)
Tender chunks of Lamb in a rich redcurrant and thyme gravy with Yorkshire baby potatoes and carrots (350g).
Have this ready-made lamb casserole for old-school comfort food whenever you need it. Tender chunks of lamb leg cooked in a rich, Spanish red wine gravy with carrots, leek and swede. Sweetened with redcurrant jelly, and a handful of thyme leaves add further depth to this unctuous sauce. Served with halved baby potatoes grown on the Yorkshire Wolds. Our serving suggestion Minty green beans would be lovely with this casserole. A pile of buttery peas and sweetcorn would also make a great, fuss-free addition. Serve scattered with flat-leaf parsley Our drinks pairing The fattiness of lamb and its juices pair well with fruit and equally fruity red wines, so our Cabernet sauvignon would be beautiful with this dish.
Water, Cooked Lamb (22%) (Lamb, Water, Red Wine, Cornflour, Salt, Rosemary), Baby Potatoes (19%), Carrot, Leek, Onion, Swede, Tomato Puree, Cornflour, Redcurrant Jelly (Sugar, Water, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Acetic Acid), Preservative (Potassium Sorbate)), Lamb Stock (Lamb, Water, Yeast Extract, Sugar, Cornflour, Salt, Concentrated Onion Juice, Rosemary Oil, Thyme Oil), Parsley, Salt, Thyme, Ground White Pepper.
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (350g)||Per 100g|
|Fat||1.00g (of which saturates 0.50g)||0.30g (of which saturates 0.10g)|
|Carbohydrate||22.7g (of which sugars 11.0g)||6.6g (of which sugars 3.2g)|
Oven – electric: 190°C / fan: 170°C / gas: 5 Cooking time: 25 minutes
Remove sleeve and film lid. Place on a baking tray on the middle shelf of a pre-heated for 35 minutes. Ensure food is piping hot before serving. Do not reheat.