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Essential Olive Oil1litre
1litreItem price
£5.75Price per unit
57.5p/100mlA delicious way to use up your leftover Easter lamb.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden, but not browned.
Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat to boil rapidly for 3-4 minutes, until the alcohol evaporates. Add the stock, lamb and roasting juices or gravy (or 250ml water). Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season, then serve with polenta, mash or pasta, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,055kJ/ 253kcals |
---|---|
Fat | 14g |
Saturated Fat | 5g |
Carbohydrates | 4.8g |
Sugars | 3.7g |
Fibre | 2.8g |
Protein | 19g |
Salt | 0.6g |
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