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TE MANA LAMB SHOULDER
with Te Kairanga Pinot Noir

Watch the step by step video here

Serves 6-8  

INGREDIENTS
1 bone-in shoulder of lamb
2 large carrots, peeled
1 large brown onion
2 sticks of celery
1 medium leek
1 bulb of garlic, cut in half
1 glass (200ml) of Te Kairanga Pinot Noir 
1 bay leaf
1 sprig of thyme
3 Tbsp of olive oil

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