essential Waitrose british lamb whole shoulderTypical weight 1.73kg

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essential Waitrose british lamb whole shoulder
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£15.55each est.(£8.99/kg)15.55
British lamb whole 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

Oven cook

Preheat oven. Remove all packaging. Allow the lamb to rest for 10 minutes to enable the colour to return and any containment odour to disappear. This does not affect the quality of the lamb. Place the lamb in a roasting dish in the centre of the oven. Ensure the surface of the meat is thoroughly cooked. Leave the lamb to rest in a warm place for 10-15 minutes before carving. (Time well done 30 mins per 500g + 30 mins Oven: 180°C, Fan: 160°C, Gas: Gas Mark gas 4)

Other

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

Recycling

ComponentMaterialRecyclable
pouchPlastic - Other
casePlastic - Other
bone guardMixed Material
label-gluedPaper & card

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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