Lamb Ragu


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In my vegetarian era lamb was one thing I really missed: most unbecoming of a vegetarian apparently. Now, I'll use just about any excuse to eat it. So, it seems, will you, it's one of our most popular dinners.

Delivered to your home frozen, every household needs a ragu on hand. You can have it on the table in around 20 mins.  Defrost and reheat in the microwave or stovetop while your pasta cooks, and you're done.

Boneless lamb shoulder, slow cooked 'til it falls apart in a rich, homemade tomato sauce. Before packaging, stoned kalamata olives are thrown in. This makes an excellent freezer standby and goes very well with wide ribbon type pasta. Pass on the parmesan and sprinkle over some feta for a true Italian-meets-Greek match made in heaven.

Gluten free.

Heating instructions

Reheat gently. Crumble over some feta and
serve with pasta and salad. From frozen,
defrost overnight in fridge or on microwave
defrost function. Reheat as above. Once
frozen, consume wihtin 3 months.


Lamb, tomato passata, olives, garlic, olive oil, white wine vinegar, rosemary, oregano, salt, pepper.

May contain traces of other allergens.

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