Slow roasted Greek Lamb Salad



We’ve slow-roasted individual lamb rumps until they’re incredibly tender; cooked with lemons, oregano, rosemary and tomato for an authentic Greek flavour. Served alongside a salad of olives, green beans, cherry tomato cucumber, red onion and oregano potato. This is a beautiful no-effort summer dish, all you need to do is heat and serve.

Pre-heat oven to 160c. Remove plastic lid and place meal tray on a baking tray. Heat lamb in oven for 20- 30 mins until piping hot. Serve with the salad and balsamic dressing provided.

Additional information

Portion Size

2 Person, 4 Person


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