Introducing our delicious Pulled Lamb Ragout Pasta, a hearty and flavorful dish that will satisfy even the most discerning palates. Made with succulent, slow-cooked lamb shank and a rich tomato based ragu with baby carrots and butter beans. This tagliatelle pasta dish is the ultimate comfort food for any occasion and is a meal on its own, not requiring any additional side, however a mixed or green salad could be an item of choice.
Shredded Lamb, Red Onion, Olive Oil, Butter, Mushrooms, Brinjal, Ginger, Cumin, Oregano, Salt, Pepper, Lemon Juice, Tomato Concasse, Brown Sugar, Carrots, Leeks, Rosemary, Potatoes, Red Wine, Garlic, Tagliatelle Pasta
FOR BEST RESULTS DEFROST PRIOR TO HEATING
Preheat oven to 180°C, remove the sleeve and film
Place a light tin foil over the dish (shiny side up) to avoid over browning and drying out
Place in the centre of the oven
350g (serves 1) – Heat for 15 – 25 min
700g (serves 2) – Heat for 20-30 min
1.4kg (serves 4-6) – Heat for 30 – 40 min (stir half way to ensure even heating)
350g (Serves 1) – On high for 4 min (Pierce Film First)
Check that food is hot throughout and if not then heat for an additional brief period.
Use within one month or purchase. Defrost thoroughly before use
Once defrosted then keep refrigerated and use within 48 hours.