Their lamb is 'free farmed' in New Zealand by just 17 committed farmers on chicory herb pastures. This lamb is known for its exceptional marbling and flavouring. Their chef braises the shoulder with onion, carrot, celery, tomato and rosemary overnight until the meat is fork tender. The braise is then reduced to maximize flavour and mixed back in with the lamb. They've done the hard work for you so you can spend less time cooking and more time relaxing. All you need to do is drop the bag in some boiling water and make your favourite pasta noodle. Dinner in no time.
Cooking Instructions: Thaw refrigerator overnight. Fill a large sauce pot with water and place on stovetop. Bring the water to a gentle simmer. Turn the heat down to low and add unopened bag with lamb ragu to water for 20 min. Serve with your favourite pasta noodle and freshly grated parmesan.