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The Aussie Pie Guy - Marys Pie (Lamb)

The Aussie Pie Guy - Marys Pie (Lamb), 250 Gram

$9.99
$4.00/100g

Description

Lamb Curry (Curry top) Local raised lamb, slowly stewed in red wine and curry spices with roasted potatoes and carrots.
Product Number: 00627843945031

Often bought with

Onions - Organic OnionsOnions - Organic Onions, 3 Pound$6.98
Simply Organic - Turmeric PowderSimply Organic - Turmeric Powder, 67 Gram$8.29
Simply Organic - Oregano LeafSimply Organic - Oregano Leaf, 21 Gram$8.49
Simply Organic - Smoked PaprikaSimply Organic - Smoked Paprika, 77 Gram$13.29
Simply Organic - Basil LeafSimply Organic - Basil Leaf, 15 Gram$7.29
Fleischmann's - Traditional Active Dry YeastFleischmann's - Traditional Active Dry Yeast, 3 Each$3.99
Simply Organic - Garlic PowderSimply Organic - Garlic Powder, 103 Gram$13.49
Fleischmann's - Quick Rise Instant YeastFleischmann's - Quick Rise Instant Yeast, 3 Each$3.99

Description

Lamb Curry (Curry top) Local raised lamb, slowly stewed in red wine and curry spices with roasted potatoes and carrots.
Product Number: 00627843945031

Often bought with

Onions - Organic OnionsOnions - Organic Onions, 3 Pound$6.98
Simply Organic - Turmeric PowderSimply Organic - Turmeric Powder, 67 Gram$8.29
Simply Organic - Oregano LeafSimply Organic - Oregano Leaf, 21 Gram$8.49
Simply Organic - Smoked PaprikaSimply Organic - Smoked Paprika, 77 Gram$13.29
Simply Organic - Basil LeafSimply Organic - Basil Leaf, 15 Gram$7.29
Fleischmann's - Traditional Active Dry YeastFleischmann's - Traditional Active Dry Yeast, 3 Each$3.99
Simply Organic - Garlic PowderSimply Organic - Garlic Powder, 103 Gram$13.49
Fleischmann's - Quick Rise Instant YeastFleischmann's - Quick Rise Instant Yeast, 3 Each$3.99

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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