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255
Boneless Lamb Shanks in Red Wine & Rosemary
Heat & Serve in 35 mins
125g approx. per piece, catchweight
???
12 weeks chilled
Store between 0ºC and 5ºC
Aged Care
Foodservice
Healthcare
QSR
Salads & Sandwiches - Product Codes
2mm / 2kg | 2mm / 1kg | 2mm / 500g |
|---|---|---|
Main Meals - Product Codes
4mm / 2kg | 4mm / 1 kg | 4mm / 500g |
|---|---|---|
Marinated in our classic red wine & rosemary sauce and slow-cooked for 24 hours, this heel muscle is off the shank so its perfect for Aged Care or Catering.
Reheating Instructions
in collaboration with
UNOX Combi-Oven
Empty contents of pouch into oven tray.
Cook covered on dry heat @ 160°C for approximately 35 minutes or until 75°C core temp is reached.
Conventional Oven
Empty contents of pouch into oven tray.
Cook covered on @ 160°C for approximately 35 minutes or until 75°C core temp is reached.
Stovetop
Empty contents of pouch into large pan.
Gently simmer over medium heat, uncovered.
Heat until sauce thickens and product reaches 75°C.
Recipe Ideas
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