Slow Roast Organic Lamb shank with Garlic & Rosemary
About 350g of Organic Lamb Shank, slow-cooked with Maldon sea salt, rosemary and garlic for 48hours.
Comes in its own pouch.
To serve: Warm in an oven at 100C until the jelly has melted.
Open the pouch and pour out the liquid into a small pan and reserve.
Heat your oven to 150-160C, place lamb in the oven for 30 minutes.
Will melt in the mouth.
We produce all kinds of food from scratch in The Sussex Kitchen, and as a result, we use all ingredients imaginable. Although great care is taken, we would be unable to guarantee any product we produce or supply is allergen-free. If you suffer from severe food allergies we suggest you use a retailer/supplier that can cater more specifically to your needs.
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