Slow cooked lamb shoulder in hearty cacciatore sauce with green olives and roasted peppers. Serve with polenta or some rustic sourdough bread.
Ingredients: lamb, tomato, olives, herbs, onion, garlic, capsicum, anchovy, wine, salt & pepper
Cooking instructions: heat your lamb cacciatore in a saucepan over a low heat until piping hot - approx. 20-30 minutes.
Meatsmith made in Fitzroy, each packet contains 800g of lamb cacciatore - enough for 2-3 people. This will be vacuum sealed, eat within 3-5 days, check label for use before date.