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Slow-Roasted Lamb with a Green Harissa Sauce

Slow-Roasted Lamb with a Green Harissa Sauce Gluten FreeDairy Free MealsChilli Level 1

Shoulder of British lamb rubbed with a blend of Moroccan spices, slow-roasted for four hours, ready to shred and serve with our green harissa sauce.

£10.00 Serves 2 (310g)

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Tell Me More

  • Put in a wrap or a pitta with some roasted red peppers, coriander and a drizzle of natural yoghurt
  • Serve in a bun with some watercress, natural yoghurt and a sprinkling of pomegranate seeds (it’ll serve four in this way)
  • Use on top of a salad – it’s fab with our Moroccan Fruity Couscous Salad and some rocket leaves

How We Make It At Our Kitchen

To complement the succulent British lamb, our chefs make this lovely green harissa with spinach, coriander, parsley and the traditional North African spices.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)2,244 3,478
Energy (cal)542 840
Protein (g)23.9 37
Carbohydrate (g)2.2 3.4
of which: sugars (g)0.8 1.2
Fat (g)48.1 74.6
of which are saturates (g)12.3 19.1
Fibre (g)2.8 4.3
Sodium (g)1.11 1.72
Salt (g)2.775 4.3

Please Note: The details above are correct as of 5 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Lamb Shoulder (50%), Rapeseed Oil, Spinach (4%), Garlic (4%), Water, Lemon Juice, Salt, Smoked Paprika, Parsley, Coriander, Chilli Flakes, Cumin Seeds, Ground Fennel, Ground Coriander, Ground Cinnamon, Ground Ginger [Sulphites], Ground Cumin, Black Pepper, Rosemary.

Please Note: The details above are correct as of 5 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 2

Oven:

Remove sleeve, film lid and sauce container. Leave the lamb in its container and place on a baking tray and cook in the centre of a preheated oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
45-50 mins
Once cooked, simply pull the meat apart with two forks – careful, it will be hot.

Microwave:

For the sauce, remove the lid and loosely recover, then pop in the microwave for two minutes, stirring halfway through. Alternatively, heat on the hob until piping hot.
850W
1 min > Stir > 1 min
Drizzle sauce to taste over the pulled lamb and stir through before serving.

Extra Warnings:

Steam may be released when removing sauce lid. Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 5 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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