Quantity of No.1 Highland Beef Rump Joint with Sauce in trolley 0
- Suitable for freezing
- Waitrose own label
Per Portion/per 100g
INGREDIENTS: British beef (85%), red wine sauce (12%) (water, red wine, shallots, beef extract, chicken extract, veal extract, bone marrow, butter (milk), maize starch, onions, carrot, tomato purée, garlic, thyme, black peppercorns, bay leaves, lemon juice, salt, black pepper, rehydrated garlic granules, acidity regulator (citric acid), preservative (potassium metabisulphite)), sea salt, black pepper, bay leaf, thyme.
For allergens see ingredients in bold.
Typical values as prepared. Contains 1 Servings
|Typical values||PER 100g||per 100g|
|Of which Saturates||8.6g||8.6 g|
|Of which Sugars||<0.5gg|
|Of which Sugars||<0.5g g|
- United Kingdom
- from British beef
- This product contains Additives
- This product contains Preservatives
Medium 5 mins per 100g + 25 mins. Well Done 6 mins per 100g + 30 mins. Preheat oven. Place the joint in a roasting tray in the centre of a preheated oven. Cook as above. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Ensure surface of the joint is thoroughly cooked. Once cooked, cover with foil and allow to rest for 10 minutes before serving. Remove strings before carving. ……Empty sauce sachet into a suitably sized saucepan over a medium heat for 2-3 minutes, stirring occasionally. Sauce can be reduced down to desired consistency if required. (Time See below, Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)
|sachet||Plastic - Other|
|bag||Plastic - Other|
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