Lamb & RosemaryHotpot

Lamb & RosemaryHotpot



Slow cooked lamb in a succulent gravy with a hint of rosemary and finished with thinly sliced Cornish potatoes.

Lamb (60%), Potato, Lamb Stock, Carrot, Onion, Butter, Plain Flour, Garlic, Rosemary, Olive Oil, Salt, Pepper, Lea&Perrins(Malt Vinegar(from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract, Onions, Garlic, Spice, Flavouring).
Allergens: Contains wheat.
Produced in an environment that contains nuts.

Defrost for 24hours in refrigerator. Ensure thoroughly defrosted before cooking. Cook and consume within 24 hours.
When supplied frozen - Store in a freezer at -18°c or cooler and use by the best before date.
When supplied thawed or fresh - store in a refrigerator at 5°c or less and consume within 24 hours.
To prepare – remove lid and place on baking tray. Heat at 200°c, Gas Mark 7 in the oven for 25 minutes. Ensure food is piping hot before serving. Remove from container before consuming.
Do NOT re-freeze after de-frosting.



Email to a Friend

Add to Basket

We also recommend...

Moroccan Lamb Tagine
From £5.50

Web Design Cornwall by Creative Steam

Keep up to date with The Tanglewood Kitchen Company with all the latest news and special offers.