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Moroccan Spiced Shoulder of Lamb (Serves 4 to 6)

Manufacturer part number: CVMORMLS
A Moroccan classic. Melt-in-your-mouth lamb shoulder with its hand-rubbed spices including lemon zest, smoked paprika, and ginger to name but a few. They will linger as you pull off the bone to mix with the spiced apricot sauce. Oozing with flavour, your guests will certainly be asking for more!

Ingredient Information

Lamb (73%), Ras El Hanout [Paprika, Ginger, Black Pepper, Coriander, Cardamon, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves, Rose Petals], Tomato [Tomato, Tomato Juice, Acidity Regulator (Citric Acid)], Water, Rapeseed Oil, Onion, Dried Apricots (1%), Cumin, Herbs, Honey, Cornflour, Tomato Paste [Tomato, Salt], Lamb Stock [Salt, Vegetable Oil (Rapeseed Oil, Sunflower Oil, Palm Oil), Cornflour, Potato Starch, Flavouring (Wheat, Barley, Soya, Milk), Yeast Extract, Sugar, Onion Powder, Flavour Enchancer (E635, Monosodium Glutamate), Colour (E150C)], Lemon Juice [Lemon Juice, Preservative (E224) (Sulphites)], Concentrated Orange Juice (Water, Orange Fruit From Concentrate (20%), Acid (Citric Acid), Acidity Regulator (Sodium Citrate), Natural Orange Flavouring With Other Natural Flavourings, Sweeteners (Acesulfame K, Sucralose), Stabilisers (Cellulose Gum, Sucrose Acetate Isobutyrate), Preservatives (Potassium Sorbate, Sodium Metabisulphite), Emulsifier (Glycerol Esters Of Wood Rosins), Natural Colour (Carotenes)), Garlic [Dried Garlic, Acidity Regulator (E262)], Ginger [Ginger, Water, Maltodextrin, Salt, Palm Oil, Vinegar, Sugar, Citrus Fibres, Thickener], Lemon Zest (Lemon Zest), Smoked Paprika, Cardamon, Cayenne Pepper, Cloves

Allergy Information

Cereals Containing Gluten,Milk,Soya,Sulphites

Nutritional Information

Typical ValuesPer 100g
Energy1173 KJ
Energy282 KCal
Fat20 g
Of which Saturates7.9 g
Carbohydrate7.1 g
Of which Sugars2.8 g
Protein18.9 g
Salt0.2 g

Storage Information

0 - 5 Deg. C

Cooking Information

Oven cook - From Chilled. . Preheat oven.Electric 200°C /Fan 180°C /Gas 6 Remove all packaging. Transfer lamb leg to roasting tray and cover with foil. Place the tray in the middle of oven. Cook for 1 hour 15 mins. Baste at regular intervals. Remove from oven, remove foil and drain any juices Return to oven and cook uncovered for a further 30 min. Sauce: Pour contents of sauce sachet along with 6-8 tbsp of cooking juices into a saucepan and warm over a medium heat Pour over sauce to serve.
Country of Origin
United Kingdom
The Country Victualler