slow cooked lamb
A classic French dish with tender pieces of lamb in a rich rosemary sauce.
Lamb (54%), Water, Leeks, Onion, Roast Lamb Stock (contains Lamb Meat Concentrate (53%), Yeast Extract, Salt, Sugar, Cornflour, Onion Concentrate, Rosemary Oil, Thyme Oil), Tapioca Starch, Olive Oil, Tomato Puree (contains Tomatoes), Garlic Puree, Rosemary, Sea Salt, Mint, Black Pepper.
Allergen Advice: for allergens see ingredients in bold.
Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.
| NUTRITION | per 100g | per portion (250g) |
|---|---|---|
| Energy kJ | 446 | 1115 |
| Energy kCal | 107 | 268 |
| Fat (g) | 6.1 | 15.3 |
| Of Which Saturates (g) | 3.0 | 7.5 |
| Carbohydrates (g) | 1.1 | 2.8 |
| Of which sugars (g) | 0.7 | 1.8 |
| Fibre (g) | 0.9 | 2.3 |
| Protein (g) | 11.5 | 28.8 |
| Salt (g) | 0.7 | 1.8 |
| Sodium (mg) | 297 | 743 |
Simply store in a cool dry place such as a kitchen cupboard or pantry.
Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.
Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.
Suggestion: Devour with a portion of buttered celeriac mash.
