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Lamb ragu with fettucine

Lamb ragu with fettucine

Serves 4


  • 2 tablespoons olive oil
  • 1.2kg lamb forequarter chops
  • 1 teaspoon Meat Emporium rosemary salt
  • 1 brown onion, finely chopped
  • 1 capsicum, chopped
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 2 cups (500ml) tomato passata
  • 400g dried fettuccine
  • Parmesan to serve


Step 1

Heat oil in a large heavy-based saucepan over medium-high heat and season lamb with rosemary salt, in batches cook for 6-8 minutes until browned on both sides. Transfer lamb to a plate and set aside.

Step 2

Add onion, capsicum, bayleaf and garlic to the pan and cook for 4-5 minutes until softened. Add the lamb back to the pan, followed by the passata and ½ cup (125ml) water.

Step 3

Bring to a simmer. Reduce the heat to low and cover with a lid and simmer gently for 3-4 hours or until the meat falls off the bones and the sauce has thickened slightly. Remove the lamb chops, and shred the meat. Discard any bones.

Step 4

Meanwhile, cook pasta according to packet instructions and drain. Stir pasta through lamb ragu and scatter with parmesan. Enjoy.