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SLOW-ROAST LAMB SHOULDER BANQUET (Victoria only)

SLOW-ROAST LAMB SHOULDER BANQUET (Victoria only)

Sunday roast just came sooner—we’ve got you covered with a sumptuous slow-roasted lamb shoulder and all the sides. There’s cauliflower cheese croquettes, roasted Kipfler potatoes, a shaved zucchini salad, with some beautiful sauces and purees to finish the meal off.

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$135.00
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Sunday roast just came sooner—we’ve got you covered with a sumptuous slow-roasted lamb shoulder and all the sides. There’s cauliflower cheese croquettes, roasted Kipfler potatoes, a shaved zucchini salad, with some beautiful sauces and purees to finish the meal off. 

Victoria only for next day delivery by our own ST. ALi drivers.

Want this delivered on a specific day? Leave us a note with your order and we'll sort that for you. 

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Cooking Instructions

Slow-Roast Lamb Shoulder
Preheat the oven to 200°C and slowly roast the lamb shoulder for 20 minutes, until the skin starts to crisp up. Once the lamb is hot, remove from the oven and allow to rest for 6 minutes. Spoon any cooking juices left over the lamb shoulder, and place on a serving dish, spooning over the desired amount of salsa verde.  

Cauliflower Cheese Croquettes 
Preheat the oven to 180°C and bake the croquettes for 10 minutes or until golden brown and crispy, serving with the fermented chilli mayonnaise.

Kipfler Potatoes
Preheat the oven to 180°C then place the Kipfler potatoes inside for 7 minutes, using the tray provided. Season with the Vegeta.

Shaved Zucchini Salad
In a mixing bowl add zucchini, rocket, 90% of the shaved Parmigiano, mint and parsley, and red wine dressing. Season with salt and pepper then place in a serving bowl, garnish with the rest of the shaved Parmigiano.

Burnt Carrot puree, Red Wine Jus, Garden Peas
Half-fill a medium-sized saucepan with water, bring to a simmer then place the bags into the water, simmering for at least 6 minutes. Remove from the water and mix the peas with the herb butter.

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