Was this really the dish of the shepherds? Yes, probably as it’s generally agreed that the dish was first created in the sheep rearing districts of North England and Scotland. But, when mincing machines were invented in the 1870s its popularity spread, making it an enduring classic – we continue the tradition!
For best results we strongly recommend cooking in the oven:
1) Oven cooks from chilled, Remove sleeve and film
2) Place in a pre-heated oven at 190'C/Fan 170'C For 30-35 minutes
3) Ensure food is piping hot throughout before serving.
If you're in a hurry-pop onto a microwaveable plate or bowl and cover. Cook at 800w for 6 minutes.
All appliances vary, these are guidelines only. Do not reheat.
Suitable for home freezing, use within one month. Defrost before use.
Potato (38%), Lamb (27%), Onion, Water, Butter (Milk), Single Cream (Milk), Cornflour, Double Cream (Milk), Tomato Puree, Lemon Juice, Roast Lamb Stock (Lamb Broth, Yeast Extract, Sugar, Cornstarch, Salt, Concentrated Onion Juice, Rosemary Oil, Thyme Oil), Salt, Garlic Puree, Vegetable Stock (Water, Vegetables (21%) (Onion, Potato, Leek, Celery), Salt, Yeast Extract, Carrot Concentrate, Sugar, Sunflower Oil, Lemon Juice Concentrate), Parsley, Black Pepper, White Pepper, Thyme.
per 400g Pack
CULLY’S GARLIC BUTTER:
Delicious on grilled meat or fish or for making garlic bread. Put 4 oz of soft butter in a bowl. Add a tablespoon of chopped parsley or chives and 2 cloves of garlic, crushed. Stir together well. Using some greaseproof paper, roll it up like a thick sausage and chill. Slice off discs as needed.