Waitrose 1 Whole Boneless Shoulder Of Lamb

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Waitrose 1 Whole Boneless Shoulder Of Lamb
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£15.99(per kg)15.99
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New Zealand boneless lamb shoulder
Bred for tenderness. Longdown lambs are sired by rams carefully selected to produce exceptionally tender lamb. They're reared by a small, dedicated group of producers who are passionate about delivering the best lamb for our customers. The lamb is then matured on the bone for extra flavor and tenderness.
  • Suitable for freezing
  • Waitrose own label

Per 100g

Energy

976kJ
235kcal

Per Portion/A serving contains

Energy

976kj
235kcal

12% RI

Fat

18.30 g

High

26% RI

Saturates

8.50 g

High

43% RI

Sugars

0g

Low

0% RI

Salt

0.18 g

Low

3% RI

RI = % of your daily reference intake

Typical values as sold

Typical valuesPer 100gA serving contains
Energy976kJ976 kJ
Energy235kcal235 kcal
Fat18.3g18.3 g
Of which Saturates8.5g8.5 g
Carbohydrate0g g
Carbohydrate0gg
Of which Sugars0gg
Of which Sugars0g g
Fibre0gg
Fibre0g g
Protein17.6g17.6 g
Salt0.18g0.18 g

Origin Information

  • United Kingdom
  • from New Zealand lamb

Warnings

  • Ensure the surface of the meat is thoroughly cooked

Cooking instructions

General

Ensure the surface of the meat is thoroughly cooked.

Oven cook

Preheat oven. Remove all packaging. Cover with foil and place in a roasting tray in centre of oven. Uncover 30 minutes before end of cooking. Cook thoroughly until the juices run clear. Rest for 10 minutes and remove bands before carving. (Time 60 mins per 500g, Oven: 180°C, Fan: 160°C, Gas: Gas Mark gas 4)

Recycling

ComponentMaterialRecyclable
label-gluedPlastic - Other
bandMixed Material
filmPlastic - Other
caseMixed Material
trayPlastic - PET (Polyethylene Terephthalate)

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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