Easy to Cook lamb meatballs with Persian spices
Lamb meatballs with Persian spices and a pomegranate sauce
Lamb (32%), water, prunes, onion, sugar, wheat flour, pomegranate concentrate, lamb extract, parsley, tarragon, carrot, garlic, tomato purée, thyme, salt, bay leaf, acidity regulator citric acid, turmeric, black peppercorns, preservatives sodium metabisulphite and potassium sorbate, yeast
Preparation & Storage
- Wash hands, all surfaces and utensils after touching raw meat.
- Cook thoroughly until the juices run clear and there is no pink meat.
Keep refrigerated below 5ºC. For use by date see front of pack. Once opened, consume within 2 days. Do not exceed use by date. Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: Do not refreeze once defrosted
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