Rich Lamb Casserole with Red Pepper and a Hint of Rosemary

Directions

1. Pre-heat oven to 200°C, (fan assisted 180°C), gas Mark 6. Tear open top of pack and remove bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Place ingredients in the bag, adding seasoning from bottom sachet.
2. Close and tie bag with blue tie, approx 2cm from the opening. Shake gently until the ingredients are evenly coated in seasoning. Place in a non-heated ovenproof dish so that the bag is sideways.
3. Place dish on middle shelf of pre-heated oven for 1 hour 15 minutes. Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked, cut open the bag (attention: hot steam), check meat is fully cooked and place in a dish to serve.