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Slow-cooked lamb shoulder with pumpkin and feta salad
Ingredients
  • Garlic, 2 clove(s), crushed
  • Lemon zest, 1 zest from 1 lemon
  • Lemon juice, 1 juice of 1 lemon
  • Oregano, 4 sprig(s), chopped
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Lamb easy carve shoulder, lean, raw, 800 g, trimmed of fat
  • Chicken liquid stock, salt reduced, 125 ml
  • Pumpkin, any type, 300 g, cut into 2cm dice
  • Olive oil spray, 1 spray(s)
  • Cherry tomatoes, 250 g, halved
  • Baby spinach, 100 g
  • Balsamic vinegar, 1 tablespoon(s)
  • Olive oil, extra virgin, 2 teaspoon(s)
  • Feta cheese, reduced fat, 100 g, crumbled
Steps
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