slow cooked lamb ragu
close up of lamb ragu

Slow-cooked lamb ragu

Slow-cooked lamb ragu

Slow-cooked, marinated shoulder of lamb makes the sweetest, most delicious of roasts – but shredding the tender meat and folding it into a tomato-based sauce, made piquant with herbs and vinegar and topped with sweet roast baby roma tomatoes, takes it to another level entirely. Toss it through wide ribbon pasta – or a chunky shape like penne – or serve over gnocchi or soft polenta. A final flurry of Parmesan, a nice sharp salad on the side and there’s your midweek Italian fix sorted. 

To Serve

The usual pairing for this sort of meaty ragu is pappardelle or another wide ribbon pasta, but it would also be good tossed through a chunkier pasta shape like penne or casarecce, or served with gnocchi or soft polenta. A salad with some crunch on the side would be good – shaved fennel, cabbage and Parmesan or rocket, radicchio and watercress – dressed with a lemony vinaigrette. 

Ingredients

Lamb (16%), crushed tomatoes (tomato puree, citric acid), water, grape tomato, onion, celery, carrot, chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), red wine (sulphites), olive oil, tomato paste, red wine vinegar (sulphites), fresh garlic, parsley, salt, fresh oregano, rosemary, paprika, thyme, garlic powder, lemon zest, chilli flakes

Nutritional Info

Serving Size: 200g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1044 kJ 522 kJ
PROTEIN 17.6 g 8.8 g
FAT (TOTAL) 15.9 g 7.9 g
-SATURATED 5.8 g 2.9 g
CARBOHYDRATE 9.2 g 4.6 g
-SUGARS 7.1 g 3.6 g
SODIUM 218 mg 109 mg

Allergens

Does contain: sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

CLOSE

Serves 3

SERVES 3

600g- Serves 3 with pasta

To Cook

prep level
No Prep, Microwavable

DEFROSTED: pierce the film several times and microwave for 3 minutes, peel back the film, stir and heat for a further 3 or till piping hot. FROZEN: pierce the film several times and microwave for 10 minutes. Peel back the film, stir and heat for a further 3 minutes or till piping hot. STOVE TOP: defrost fully and empty into a saucepan and simmer until heated through. 

4.7
Rated 4.7 out of 5 stars
Based on 59 reviews
Total 5 star reviews: 47 Total 4 star reviews: 7 Total 3 star reviews: 4 Total 2 star reviews: 0 Total 1 star reviews: 1
92%would recommend this product
59 reviews
  • Michal G.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    17 seconds ago
    Perfect easy meal

    The ragu is lovely and rich and versatile enough that it can be served with bread or on some polenta. We had ours with pasta and it was a nice alternative to spag bol.

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  • Cressida H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 days ago
    Delicious, filling and did I mention ... Delicious!

    This was the first time I ordered this particular meal - I'll certainly be ordering it again. Unctuous pieces of lamb swimming in a tasty gravy. Yum.

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  • Jeanette W.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Pleasantly Surprised

    First dinner by the Dinner Ladies and we were pleasantly surprised with the flavours in the slow-cooked lamb ragú. Would recommend.

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  • MARY M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Delious

    I could not make this taste any better if I made it myself

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  • Kaitlin M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Delicious and so easy

    Better than some lamb ragu sauces I’ve eaten at restaurants! So yum and simple to prepare. Heated up in a pot with a bag of baby spinach, cooked and egg pasta and stirred through. Loved it!

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