essential Waitrose British lamb Half ShoulderTypical weight 0.93kg

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essential Waitrose British lamb Half Shoulder
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£8.36each est.(£8.99/kg)8.36
British lamb half shoulder
From a long established group of carefully selected British farmers and suppliers who share our values and commitment to: Delivering the highest animal welfare standards from lamb that grazes naturally on open pastures. Producing the best quality seasonal lamb, expertly prepared and matured for tenderness and flavour. Working together to protect our environment and promote sustainable farming.
  • essential Waitrose
  • Suitable for freezing
  • Waitrose own label

per 100g edible portion

Energy

976kj
235kcal

Per Portion

Energy

976kj
235kcal

12% RI

Fat

18.30 g

High

26% RI

Saturates

8.50 g

High

43% RI

Sugars

g

Low

0% RI

Salt

0.16 g

Low

3% RI

RI = % of your daily reference intake

Typical values as sold

Typical valuesper 100g edible portion
Energy976kj
Energy235kcal
Fat18.3g
Of which Saturates8.5g
Protein17.6g
Salt0.16g

Allergy advice

  • Suitable for those avoiding Nuts and peanuts
  • Suitable for those avoiding Egg
  • Suitable for those avoiding Soya
  • Suitable for those avoiding Gluten
  • Suitable for those avoiding Milk

Other

slow roast (Time slow roast: 40 mins per 500g + 40 mins , Electric:170°C / Fan:150°C / Gas: 3)

Oven cook

Preheat oven. Remove all packaging. Place in a roasting tray in centre of oven. Ensure surface of meat is thoroughly cooked. Leave to rest in a warm place 10 minutes before carving. (Time Well done 30 mins per 500g + 30 mins Oven: 180°C, Fan: 160°C, Gas: Gas Mark gas 4)

Recycling

ComponentMaterialRecyclable
trayPlastic -PET
label-gluedPaper & card
filmPlastic - Other
casePlastic - Other

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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