Waitrose Welsh Lamb Steaks with Rosehip & Gin362g

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Waitrose Welsh Lamb Steaks with Rosehip & Gin
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lamb leg steaks topped with angelica seeds and juniper berries with a rosehip and gin glaze
tender lamb, sprinkled with crushed botanicals of angelica seeds and juniper, finished with a sweet and tangy rosehip & gin glaze.
  • Suitable for freezing
  • Waitrose own label

PER 100g

Energy

877kJ
210kcal

Per Portion/Per 1/2 Pack (130g)

Energy

1140kj
272kcal

14% RI

Fat

13.50 g

Medium

19% RI

Saturates

5.60 g

Medium

28% RI

Sugars

5.50 g

Low

6% RI

Salt

0.17 g

Low

3% RI

RI = % of your daily reference intake

INGREDIENTS: lamb (83%), rosehip and gin glaze (rosehip juice concentrate, caster sugar, gin, water, cornflour), juniper berries, angelica.


Typical values as prepared. Contains 2 Servings

Typical valuesPER 100gPer 1/2 Pack (130g)
Energy877kJ1140 kJ
Energy210kcal272 kcal
Fat10.4g13.5 g
Of which Saturates4.3g5.6 g
Carbohydrate4.5g5.9 g
Of which Sugars4.2g5.5 g
Fibre1.2g1.6 g
Protein23.9g31.1 g
Salt0.13g0.17 g

Origin Information

  • United Kingdom
  • Wales

Warnings

  • Wash hands, all surfaces and utensils after touching raw meat. This product contains alcohol

Additives

  • This product contains Alcohol >= 0.5% abv
  • This product contains Natural Flavourings

Cooking instructions

General

Wash hands, all surfaces and utensils after touching raw meat.

Shallow fry

Preheat a non stick frying pan. Remove all packaging, retaining the sachet of sauce. Cook steaks on a medium heat for 4-5 minutes each side. Add the glaze to the pan for the final minute of cooking, ensuring the steaks are evenly coated.

Recycling

ComponentMaterialRecyclable
sachetPlastic - Other
sleeveCard
filmPlastic - Other
trayPlastic - 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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