Here's a recipe and a new year discount...

We didn't want it to happen. It's dreadful to think of you all lamb-ing alone on Australia Day. We wanted to lamb for you, but look what happened.

There's only one way we could see to fix this travesty. Here's our Lamb Ragu recipe. Know that we're with you in spirit as you cook and eat this (and do let us know how you go!)

Dinner on the Table lamb ragu recipe

If you've got a large party on, reckon on approx 2kg lamb leg to make enough ragu for around 6-8 people.  If you've got enough time, make a brine and let the lamb soak overnight: trust us, it'll be worth the effort! If you're pushed, skip the brine step and add a generous sprinkling of salt when you rub the meat with the garlic, pepper and oregano mix.

2kg lamb leg - bone in
1.5 tbsp salt
2 bay leaves
4 whole cloves garlic (skin on)
1 tbsp whole peppercorns
3 cloves finely chopped garlic
6 large sprigs rosemary, leaves picked and finely chopped
1 tbsp milled black pepper
70mL olive oil
2 tbsp dried oregano
70mL white wine vinegar
1 tbsp olive oil, extra
2 cloves finely chopped garlic, extra
1 tbsp dried oregano, extra
1.4L tomato passata
150g pitted kalamata olives (or as many as you like)

To make the brine:
In a large pot add 1.5 tbsp salt, 2 bay leaves, 4 cloves garlic, skin on and squashed with the heel of your hand, 1 tbsp peppercorns and 1L water. Bring to a simmer for 5 mins, cool and refrigerate until it's completely cold. Submerge lamb in brine, refrigerate and leave overnight.

The next day, rinse the lamb under cold running water and pat dry with paper towel.

Preheat oven to 170C.  Mix chopped garlic, rosemary, milled black pepper, oil and oregano.  Rub all over lamb.  Splash over vinegar and pour in 250mL water.  Cover with foil and bake for around 3-4 hours, until meat falls apart. Check the meat from time to time to make sure it's not drying out. Top up with extra water if the liquid level is getting too low.

Heat a couple of tablespoons of olive oil and gently fry extra chopped garlic, without browning. Add tomato passata and extra dried oregano.  Simmer until thickened slightly.

When lamb is done, shred meat into chunky strands, discarding bones, and add to tomato sauce. Add olives. Check the seasoning (we usually don't need to add any salt).

Serve with your favourite pasta, crumbled feta cheese and a green salad. (And sprinkle parsley for effect, if desired).

You already know that we're back in the kitchen (and on the road next week). We're making some changes for 2016: a larger, more stable Frozen Favourites menu, jam-packed with your faves (and ours!), as well as some new dinners to add to our weekly changing menu (keep your eyes out!)

But to kick off the year, we're offering 10% off all orders placed by 29 January. Just use the following code when you get to the checkout: 2016NEWYEAR. For those of you who have already ordered: your discount is on it's way to you!