| Portions of bone-in shoulder of Scotch Lamb in a herby
oiled marinade.
Contains 98% lamb, colour, antioxidant, preservative and flavour
enhancer.
To cook: Place in a lidded casserole dish with a little liquid (water
or wine) and some onion. Slowly oven cook at 150ºC for two to two and a
half hours until the meat falls readily off the bone. Refill stock during
cooking if necessary. |
