Lamb Hot Pot

A bit on the side.

Serve up this traditional Lancashire supper with a side of pickled red cabbage.

A Perfect pairing.

Botham 80 Series Cabernet Sauvignon

South Australia is known for its first-class Cabernet Sauvignon and the Terra Rossa (Red Earth) found in Coonawarra is particularly famous for the elegant and perfumed violet and cassis nuanced Cabernets that are produced here. This ’80 Series Cabernet is a stunning example of why these Coonawarra Cabernets are much lauded and when eating first class Lamb there is no better companion than Cabernet Sauvignon - the notes of cedar and textured tannins and a hint of black pepper are a treat alongside this heart-warming Hot Pot.

See ingredients in bold.

Ingredients

Hot Pot Sauce (48%) (Water, Onion, Mint Jelly (Raw Cane Sugar, Water, Cider Vinegar, Mint, Lemon Juice, Citrus Pectin), Celery, Lamb Stock (Lamb Meat Concentrate, Water, Yeast Extract, Sugar, Corn Starch, Salt, Onion Reduction, Rosemary Oil, Thyme Oil), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Worcestershire Sauce (Malt Vinegar (Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovy (Fish), Tamarind Extract, Onion, Garlic, Spice, Flavourings), Modified Maize Starch (Modified Starch, Stabiliser: Acetylated Di-Starch Adipate), Tomato Puree, Sea Salt, Rapeseed Oil, Parsley, Malt Extract (Barley), Rosemary, Thyme), Lamb (27%), Sliced Potato (25%) (Potato (Preservative: Sodium Metabisulphite), Rapeseed Oil, Sea Salt, Black Pepper).

Cooking Instructions

Cook from frozen.

All appliances vary, the following are guidelines only. Remove all outer packaging including film lid.

Oven:

ELECTRIC: 210^oC / FAN: 190^oC / GAS MARK: 6.5

Place product in the middle of a preheated oven and heat for 35 to 40 minutes. Ensure food is piping hot throughout and allow to stand for 2 minutes before serving. Do not reheat once cooked.

Nutrition