Tender lamb on the bone with a hearty Napolitana salsa.
Meat: Lamb neck, Lamb knuckle, Salt, Pepper
Sauce: Brinjal, Courgette, Butternut, Red pepper, Onions, Tomato puree, Basil Pesto, Salt, Pepper
Made in a kitchen that uses nuts and wheat (gluten)
Defrost and heat (lid on) at 180ºC for 20-30 minutes or until heated through, stir occasionally.
Best served with a soft Parmesan polenta and Italian salad.