Moroccan Lamb


Ras el hanout Moroccan slow cooked deboned lamb with olives, chick peas & sweet potato, citrus and warm spices cooked with lamb red pepper bone broth.

This goes beautifully with couscous, quinoa or rice.

4-5 portions/ 300g per portion



Each dish is carefully prepared using flavours unique to the meal.

They are cooked with vegetables but don’t come with starch.

All meals are pre-cooked and frozen and can be thawed in the fridge and then heated at 160 degrees for 45 minutes – 1 hour.