Sabato Lamb Shank
Sabato Lamb Shank is backordered and will ship as soon as it is back in stock.
Description
Description
This large hind shank of succulent lamb is slow cooked and falling-apart-tender. Lightly spiced and braised with full-flavoured tomato and creamy chickpeas, this is comfort food at its very best.
This large lamb shank serves two when accompanied with polenta or mashed potato, or shred the meat and toss through Rustichella pappardelle or riccia or our gluten-free gnocchi.
To heat:
- From frozen ~ Open bag and microwave on defrost or lowest setting for 10 minutes. Empty contents into an oven-proof dish, cover with foil and bake at 200°C for 20 minutes. Uncover, and cook for a further 10 minutes, or until piping hot.
- From defrosted ~ Empty contents into an oven-proof dish, cover with foil and bake at 200°C for 20 minutes. Uncover, and cook for a further 10 minutes, or until piping hot.
Ingredients
Ingredients
Lamb, tomato (tomato, acidity regulator (E330)), beef stock (beef bones, water, carrot, onion, celery, leek, tomato paste, herbs, spices), onion, chickpea, spices, garlic, salt, pepper.
Made in New Zealand from local and imported ingredients.
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NUTRITION INFORMATION |
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Servings per package: 1 |
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Serving size: 500 g |
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AVERAGE QUANTITY |
per 500 g |
per 100 g |
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Energy |
1560 kJ |
312 kJ |
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Protein |
55.8 g |
11.2 g |
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Fat, total |
10.7 g |
2.1 g |
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- Saturated |
3.5 g |
0.7 g |
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Carbohydrate |
12.3 g |
2.5 g |
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- Sugars |
9.1 g |
1.8 g |
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Sodium |
1580 mg |
315 mg |
Producer
Producer
Our ‘From Our Kitchen’ range is made in small batches in our Mount Eden kitchen under the leadership of Executive Chef Kate Fay. This range showcases many of the flavours only to be found in the unique, finest quality ingredients we import for Sabato.
These restaurant-worthy dishes put superior convenience food at your fingertips. They are perfect for busy days when you can just reach into the freezer, grab one, pop it into the oven and relax knowing that a delicious meal will be ready to serve in no time!
Sabato Lamb Shank
