Lamb casserole



Lamb casserole (navarin d’agneau)

A combination of lamb shoulder, carrots and turnips for a spring stew that is hearty, but lighter tasting than beef stew.


Diced Lamb Shoulder, Carrots, Turnips, Tomato Puree, Baby Onion, Garlic, Cornflour Rice Flour, Salt, Parsley, Bouquet Garni, Lamb Glace (contains Celery)
Allergy advice: For allergens, see ingredients in (Bold)

How to cook: for best results oven cook from frozen

Oven: Fan 170C / Electric 190C / Gas Mark 5

  • Pre-heat oven
  • Remove sleeve and pierce film
  • Place on a baking tray in the centre of the oven
  • Cook for 40-45 minutes (from frozen) / 25-30 minutes (from chilled)

Microwave: 850W

  • Remove sleeve and pierce film
  • Place on microwavable plate.
  • Cook 4mins – stir gently & recover – 3mins (from frozen) 2mins – stir gently & recover – 1min 30sec (from chilled)

Cooking instructions are for guidance only

Should this product defrost, keep refrigerated and consume within 3 days

Additional information

Weight 0.3 kg
Dietary information

Gluten free – dairy free

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