Rich ragu from lamb shoulder slow cooked for 3 1/2 hours. Prepared with mirepoix, tomato paste/sauce base and served on a toasted croissant.
Ragus are a type of Italian sauce made with ground meat and vegetables. The name itself comes from the French ragout.
Lamb is arguably the most consumed red meat in the UK. In fact, the world’s best lamb is not from New Zealand, but from Wales.
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