Another versatile product in the stincotto range! It is delicious, tender, succulent and very very versatile. The Lamb takes minutes to heat through and can be used in a variety of Mediterranean recipes. A meat that you find used all over the world but not that easy to serve as sometimes can be very tough. Not with ours! Try it and you will be pleased.
Roasted Lamb Shank Grilled Vegetables Couscous Ingredients for 1 portion: - 1 Lamb Stincotto - 40g Grilled Aubergine - 40g Grilled Peppers - 10g Pine Nuts - 100g Already prepared Couscous - Salt and Pepper to taste - Splash of white wine Place the Lamb Stincotto in the preheated oven for 10-15 minutes with the white wine and roast till ready. Cut up the grilled aubergines slightly and pan fry with the pine nuts. Toss into the couscous and serve warm with the Lamb Stincotto on top. Some of the juices from the Lamb can be served around the dish. The juices can be first deglazed in a frying pan and a touch more wine can be added.	Braised Lamb with Grilled Artichokes Ingredients for 1 portion: - 1 Lamb Stincotto - 20ml White Wine - 120g Grilled Artichokes - 100g pre boiled Salad Potatoes - 10g Freshly chopped flat leaf Parsley - Salt and Pepper to taste Place the Lamb Shank, its juices and the White Wine in a pan and cook through, this will enhance the flavours.  Pan fry the Grilled Artichokes with the Potatoes diced, add the Parsley, salt and pepper to taste. Place the Vegetables in the middle of the plate, top to one side with the Braised Lamb and its juices. Serve at once.