Lamb Moussaka - Double portion

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Making a perfect lamb ragu calls for careful stirring and seasoning, then a smooth béchamel sauce, before arranging alternate layers in your dish, not forgetting the potato! If you don’t fancy doing all that, why not treat yourself to one of ours instead. We’ve infused our lamb ragu with mint, layered with aubergine, sliced potatoes and finished with a creamy cheddar cheese béchamel to give you a juicy, creamy moussaka which is sure to become a new family favourite….enjoy!