Slow Cooked Lamb Ragu Tagliatelle with Chimichurri

This dish is delicious, the lamb is tender, the ragu on the lighter side & the chimichurri gives a herby freshness that will brighten up your evening.  Make sure you grate some extra parmesan once it’s cooked!

 

INGREDIENTS

Lamb (18%), Onion, Garlic, Rosemary, Sage, Thyme, Chilli flakes, Oil, Parmesan (MILK), CELERY, Fennel, Mushrooms, Salt, Black Pepper, Chopped Tomatoes, White Wine (SULPHUR DIOXIDE), Chicken Stock (CELERY), Redcurrant Jelly, Pasta (durum WHEAT Semolina) (20%), Chimichurri (9%) (Parsley, Mint, Lemon, Chilli, Garlic, Onion, Red Wine Vinegar, Olive Oil)

Allergens are list in BOLD, our kitchen handles all allergens so please contact us for more info.

COOKING INSTRUCTIONS

ADVICE: Treat these steps as guidelines as all appliances vary.  Check food is pipping hot before serving. Do not reheat.

STORAGE: Keeps frozen below -18°C

RECYCLE ME: This tray & slip are 100% recyclable, please rinse first