Sunday roast lamb shoulder and veggie family pie


SIZE: 1kg – serves 4-5
COOK: Oven
INGREDIENTS: Free range lamb , onion, carrot, celery, thyme, bay leaf, garlic, Juniper berry, fennel seed, olive oil, veal stock, water, red wine, port, tomato paste, salt, pepper, parsley, butter, flour, egg, sugar.

Out of stock


A delicious family pie made with free-range braised Milly Hill lamb leg, seasonal vegetables, herbs and gravy, wrapped in a hand-rolled pastry base and topped with flaky puff.