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Conchiglioni with Slow-Cooked Lamb Shoulder Ragù and Parmigiano Reggiano

In this sumptuous spring dish, we use superior quality lamb shoulder, sourced from our top butcher. They tell us that this wonderful cut, with its beautiful amount of fat that bastes as it cooks, prospers when cooked slowly over a long period of time. And we are delighted to heed their advice, for the result is really quite special. Slow-cooking the lamb over ten long, aromatic hours yields meat so tender, so intensely succulent, that the lamb can be torn apart at the merest touch of a fork. 

And such a wondrous sauce requires the perfect pasta partner. The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell". And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for this limited edition sausage to nestle within. Enjoy with a glorious garnish of Parmigiano cheese and be transported to il bel paese by this incredibly aromatic sauce, celebrating a beautiful cut of lamb at its finest.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 ye ars ago using only milk, salt and rennet.

INGREDIENTS 

Allergens in bold and underlined:
Conchiglioni: Wheat flour, Egg, Durum Wheat flour, Salt
Lamb Ragu: Lamb shoulder (52%), Tomatoes, Onion, Red wine (Sulphites), Celery, Carrot, Mint Leaves, Garlic, Rosemary, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil
GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

Coming soon...

Artisan Conchiglioni with Slow-Cooked Lamb Ragù

Grams Calories (per portion)
Conchiglioni  165g 285kCal
Lamb Ragù 160g 173kCal
Parmigiano Reggiano
8g
28kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

In this sumptuous spring dish, we use superior quality lamb shoulder, sourced from our top butcher. They tell us that this wonderful cut, with its beautiful amount of fat that bastes as it cooks, prospers when cooked slowly over a long period of time. And we are delighted to heed their advice, for the result is really quite special. Slow-cooking the lamb over ten long, aromatic hours yields meat so tender, so intensely succulent, that the lamb can be torn apart at the merest touch of a fork. 

And such a wondrous sauce requires the perfect pasta partner. The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell". And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for this limited edition sausage to nestle within. Enjoy with a glorious garnish of Parmigiano cheese and be transported to il bel paese by this incredibly aromatic sauce, celebrating a beautiful cut of lamb at its finest.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 ye ars ago using only milk, salt and rennet.

Ingredients

INGREDIENTS 

Allergens in bold and underlined:
Conchiglioni: Wheat flour, Egg, Durum Wheat flour, Salt
Lamb Ragu: Lamb shoulder (52%), Tomatoes, Onion, Red wine (Sulphites), Celery, Carrot, Mint Leaves, Garlic, Rosemary, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil
GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

Recipe Card

Coming soon...

Nutrition

Artisan Conchiglioni with Slow-Cooked Lamb Ragù

Grams Calories (per portion)
Conchiglioni  165g 285kCal
Lamb Ragù 160g 173kCal
Parmigiano Reggiano
8g
28kCal

 Please note the above nutritional guidance is based on our estimates only. 

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