Small: DEFROSTED: Pierce the film and microwave for 4 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot. FROZEN: Pierce the film and microwave for 4 minutes then stir and heat for a further 3-4 minutes or until heated through. Serve with mashed potato and steamed greens on the side or with hot buttered pasta.

We fry the seasoned lamb shoulder and add it to a base of sauteed onions and garlic. The sauce is tomato-based and flavoured with white wine and thyme. We braised the lamb till tender, add some capsicum and finish the dish with lemon zest, a few kalamata olives and a handful of fresh oregano!

Lamb, crushed tomatoes (tomato puree, citric acid), onion, water, red capsicum, celery, kalamata olives, white wine (sulphites, clarifying agent (milk 0.01%)), tomato paste, garlic, olive oil, parsley, salt, fresh oregano, thyme, black pepper, lemon zest

Contains:

Sulphites, milk

May contain traces of:

Tree nuts, gluten, wheat, crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy

This dish is so versatile. Serve with buttered mash potato and steamed greens or keep it simple with pasta or rice.