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PREP TIME: 20 mins
COOK TIME: 6-8 hours
SERVES: 6
Ingredients

1 Te Mana lamb square cut shoulder (2.2kg–2.4kg approx)
2 tbsp avocado oil & rosemary
1 onion, diced
1 carrot, diced
3 cloves garlic, crushed
150g bacon, sliced
1 bottle(680g) tomato pasta sauce 
½ cup red wine
2 ½ cups beef stock
3 sprigs Superb Herb rosemary,
2 bay leaves

To serve:
Lasagne
¾ cup parmesan, grated
A handful of parsley

This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a hearty lamb ragu. Make a big pot—you can enjoy it over a few days or freeze some for a later day. Method
  1. Heat oil in a large skillet over medium high heat. Brown lamb all over.
  2. Place the browned lamb and all the ragu ingredients in the slow cooker. Set to cook 5–6 hours high or 8–10 hours low.
  3. Remove the lamb and shred it using two forks. Return the meat in the sauce.
  4. Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.
  5. Serve the ragu over pasta, garnished with parmesan and parsley.