The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked British Lamb Ragu with Broccoli
All the flavour of a ragu thats been simmering for hours - without all the work. Turn slow-cooked, melt-in-your-mouth British lamb into a delicious pasta sauce. Balsamic vinegar adds a touch of sweetness and tang. Basil brings freshness. Don't forget the generous side of crunchy tenderstem broccoli for your greens.
High protein
Low sat fat
Serving size
Ingredients
- 2 carrot
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 180g Tenderstem broccoli
- 4 garlic clove
- 1 handful of fresh basil
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 onion
Nutritional Information
Calories: 582
Protein: 37g
Carbs: 67g
Fat: 18g
Slow-cooked British Lamb Ragu with Broccoli
All the flavour of a ragu thats been simmering for hours - without all the work. Turn slow-cooked, melt-in-your-mouth British lamb into a delicious pasta sauce. Balsamic vinegar adds a touch of sweetness and tang. Basil brings freshness. Don't forget the generous side of crunchy tenderstem broccoli for your greens.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Prep & soften the veg
- Finely dice the onions. Dice the carrots into 1cm chunks. Crush or finely chop the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 6-8 mins, until softened. Season with salt and pepper
- Add the garlic and cook for 1 min
Cook the pasta
- Trim the broccoli
- Add the penne to the saucepan and boil for 7-8 mins, until cooked. Add the broccoli for the last 3-4 mins of cooking, then remove with a slotted spoon and drain the pasta
Get your simmer on
- Add the lamb (with all its juices from the bag), chopped tomatoes, vinegar, stock powder and 150ml water to the veg pan
- Stir to combine and simmer for 6-8 mins, until the veg is soft and the sauce has thickened. Gently pull apart any larger pieces of lamb
- Meanwhile, thinly slice the basil
Plate up
- Once the pasta is cooked, stir it through the lamb ragu. Season to taste
- Serve the ragu into bowls with the broccoli alongside. Garnish with the basil
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