Roman Lamb
$30.00
Tax included.
Boneless lamb shoulder, slow-cooked until tender with anchovies, fresh herbs, citrus, and garlic for a rich, savoury dish inspired by Roman flavours. Served with fluffy pearl cous cous and a vibrant salsa verde to brighten every bite.
Meatsmith made with Boneless Lamb shoulder, anchovies, rosemary, thyme, oregano, garlic, parsley, lemon zest, grain mustard, olive oil, lemon juice, Pearl cous cous, mint, capers, cornichon, tomato, sea salt, black pepper, fennel seeds, coriander seeds
This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.
Meatsmith made in Fitzroy, each packet contains 700g of Roman Lamb - enough for two people.
Remove from vacuum bag. Place the tray in a 180C oven for 25mins or until its internal temperature reaches 65C.
