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Mediterranean Lamb Sub

Serves 4


2 Magills Slow Cooked Lamb Shanks or 400gm Magills Pulled Lamb

Real Pasta Puttanesca sauce 

Turkish Pide or Turkish buns 


Salad:

Spinach

Pumpkin

Beetroot

Feta 

Carrot 

Cucumber 


Dressing:

200gm Creme Fraiche 

200gm Greek yogurt 

Tbsp Lemon juice

Handful of mint 

Salt & pepper 


Method: 


Begin by heating your oven to 180 degrees fan bake. Chop your pumpking up into bite size pieces and start roasting. When the pumpkin is 20-30 mins away from being done, place your lamb shanks or pulled lamb in a snug fitting dish and pour your Puttanesca sauce over top. Place in the oven to reheat lamb/heat sauce.


While the pumpkin and lamb is cooking, prepare the salad and dressing. In a blender, place all dressing ingredients and blend until smooth. Set aside. 


Prepare all your veggies for the salad, and crumble feta with your hands. Once your lamb is cooked, use two forks to pull meat off the bone, or if using Pulled Lamb give it a stir to break up the bigger chunks, and mix well with the sauce. 


Once the pumpkin is cooked, add this to your salad along with dressing. Lightly toast your pide or buns, then serve! Enjoy. 

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Couriers are currently experiencing delays in Wellington & Auckland. To try and avoid your order getting stuck, we will only dispatch orders for these areas Monday, Tuesday & Wednesday until the issue is resolved. Please use a business/commerical address if possible.

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