Lamb Shoulder Shawarma, High Welfare, Non-Organic (900g)
Farmison & Co
£26.95
(£2.99 per 100g)
Unavailable
A richly spiced, ready-made lamb shawarma. From free-range herds raised on green pastures.
What makes me special?
- Crafted with a unique blend of spices including orange peel, garlic, cardamom, chilli and cumin
- Made from succulent Yorkshire Dales lamb shoulder
- Barbecue, griddle or oven cook
- Serve with flatbreads and houmous or tzatziki for an authentic Levantine taste
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
What makes me special?
- Crafted with a unique blend of spices including orange peel, garlic, cardamom, chilli and cumin
- Made from succulent Yorkshire Dales lamb shoulder
- Barbecue, griddle or oven cook
- Serve with flatbreads and houmous or tzatziki for an authentic Levantine taste
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
Read more
Producer
Producer
Always free-range, expertly-reared and dry-aged. Farmison have been championing better meat since 2011. Working with sustainable and responsible farms in and around Yorkshire. They’re on a mission to return heritage breeds to the nation’s table. Farmison & Co’s focus on better meat stands for environmental protection and provides purpose to everything they do. From encouraging traditional farming methods, focusing on provenance, and working to reduce their carbon footprint.
Nutrition
Nutrition
Nutritional Information - typical values per 100g/ml
Energy (kJ): 1093
Energy (kcal): 263
Fat (g): 21
of which saturates (g): 9.2
Carbohydrate (g): 0.4
of which sugars (g): 0.1
Fibre (g):0.3
Protein (g):18.6
Salt (g): 0.6
Energy (kJ): 1093
Energy (kcal): 263
Fat (g): 21
of which saturates (g): 9.2
Carbohydrate (g): 0.4
of which sugars (g): 0.1
Fibre (g):0.3
Protein (g):18.6
Salt (g): 0.6
Ingredients & allergens
Ingredients & allergens
Lamb (94.3%), shawarma marinade (5.7%): (lemon Juice (sulphites), olive oil, salt, garlic: (rehydrated garlic, salt, citric acid, sodium metabisulphite), red pepper flakes, sunflower oil, salt, ground coriander, orange peel, cardamon, paprika, allspice, cinnamon). Made in a factory that handles gluten, egg, fish, soya, milk, celery, mustard & sesame.
For allergens, including cereals containing gluten, see ingredients in bold.
For allergens, including cereals containing gluten, see ingredients in bold.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items.
Storage & prep
Storage & prep
Store between 0c & 4c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze.
Cooking instructions:
Slow roast
1. Allow lamb to come to room temperature. Preheat your oven to 160°C/140°C fan/gas mark 3.
2. Place the lamb in a deep roasting dish in the centre of the oven and roast for 20 minutes until nicely browned.
3. Add a glass of water or chicken stock, cover and cook for 4 hours. The meat is ready when it is tender, and easy to pull apart when pierced with a skewer.
4. Increase the temperature to 200°C/180°C fan/gas mark 6, and roast uncovered for 1 hour until a crust forms and the meat is very tender.
5. Remove from the oven, rest for 1 hour loosely covered before shredding.
BBQ
1. Set up a BBQ kettle for indirect cooking to 140°C, with a drip pan filled with water placed below the indirect heat zone.
2. Place the lamb onto the indirect heat zone, close the lid and cook for 5 hours, keeping the heat at a constant temperature. When the core temperature reaches 92°C, it's ready to be shredded.
3. Try placing the lamb directly onto the hot coals to blacken - this adds extra depth of flavour to the finished joint.
4. Wrap in foil and rest for 30 minutes before shredding.
Serve with flatbreads, pickled red cabbage, salad and a garlic & yogurt sauce.
Cooking instructions:
Slow roast
1. Allow lamb to come to room temperature. Preheat your oven to 160°C/140°C fan/gas mark 3.
2. Place the lamb in a deep roasting dish in the centre of the oven and roast for 20 minutes until nicely browned.
3. Add a glass of water or chicken stock, cover and cook for 4 hours. The meat is ready when it is tender, and easy to pull apart when pierced with a skewer.
4. Increase the temperature to 200°C/180°C fan/gas mark 6, and roast uncovered for 1 hour until a crust forms and the meat is very tender.
5. Remove from the oven, rest for 1 hour loosely covered before shredding.
BBQ
1. Set up a BBQ kettle for indirect cooking to 140°C, with a drip pan filled with water placed below the indirect heat zone.
2. Place the lamb onto the indirect heat zone, close the lid and cook for 5 hours, keeping the heat at a constant temperature. When the core temperature reaches 92°C, it's ready to be shredded.
3. Try placing the lamb directly onto the hot coals to blacken - this adds extra depth of flavour to the finished joint.
4. Wrap in foil and rest for 30 minutes before shredding.
Serve with flatbreads, pickled red cabbage, salad and a garlic & yogurt sauce.