48 hr Roasted Lamb Shoulder with Potatoes & Carrot Puree

Ingredients:

190g lamb shoulder, 150g carrot puree (120g carrot, 10g potato, 20g cream), 170g dressed baked potato (160g potato, 5 g almond, 5 g butter), 55g beef jus (Balsamic, maltodectrin, thickener, sugar, beef bones, salt.

Contains: Eggs and Tree Nuts.

General Warning:
Meals are prepared in a kitchen that contains fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Although best practises are used in preparing the meal, the meal may contain traces of these allergens.

While reasonable efforts have been made to ensure the accuracy of this information at the time of publication, there is no guarantee that this information is accurate and complete and the information above is subject to change without prior notice.

Meal stored in freezer will last up to 1 month in the freezer.
If storing in the refrigerator (-5℃ or below), meal should be consumed within 24 hours.
Meal should not be refrozen after defrosting.

Oven - Recommended:
1. Place meal in the refrigerator for 24 hours to defrost the meal.
2. Preheat the oven to 160℃.
3. Place meal in the container in the oven for 30 minutes or until meal is heated through.

Microwave:
1. Place meal in the refrigerator for 24 hours to defrost the meal.
2. Once meal is defrosted, heat the meal in the microwave for 2 minutes on high until meal is heated through.
3. Let stand for 1 minute and heat again for a further minute or until required.

Please check the QR Code on the meal for heating and plating instructions.

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