Traditional slow-roast Lamb Leg in a Mirepoix Red Wine stock cooked to fall apart. This French-inspired braised Lamb is rested on Silky Mashed Potato and served with Crunchy Baby Carrots, Himalayan Salted Green Beans, and a rich aromatic Lamb Jus.
Lamb Rump, Tinned Tomato, Red Wine, Polenta, Bacon, Broccolini, Dutch Carrots, Carrot, Celery, Cream, Onion, Garlic, Tomato Paste, Olive Oil, Beef Stock, Salt, Thyme, and Rosemary.
This food contains Dairy, Sulphites, Lupin, and Wheat. Other allergens may be present, such as Egg, Peanuts, Soy, Tree Nuts, Sesame, Fish and, Shellfish.