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Lamb Shank with Salt & Pepper Seasoning

£3.00 1 individual portion
£12.50 Case of 5 portions

Lamb Shank with Salt & Pepper Seasoning

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SKU: PDSEASOHIND

Description

A light lamb shank cooked in a sous-vide style and lightly seasoned with salt and cracked black pepper, ready for you to finish at home in the oven or pan.

“Tender lamb with light seasoning- perfect to create my own favourite Lamb dish with ease!”

Available for purchase in the following pack sizes:

  • 5 portion case
  • 1 single portion

Download the reheat instructions 

Additional information

Pack size

1 individual portion, Case of 5 portions

Weight

292 g

Manufacturing site uses

Celery, Crustaceans, Egg, Fish, Gluten, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame, Soya, Sulphites, Whey

Ingredients

292g Net

Lamb Hind Shank (99%), Mineral Salt (Magnesium Chloride, Potassium Chloride), Black Cracked Pepper

CONTAINS BONE

Produced in a manufacturing site which uses: Nuts, Milk, Celery, Soya, Egg, Fish, Sesame, Molluscs, Crustaceans, Sulphites and Mustard

Nutritional Information

Nutrient Per 100g Per 292g
Energy Kcal 186 655
Kj 776 2732
Protein 19 66.9
Carbohydrates 0.0 0.1
Sugars 0.0 0.0
Starch 0.0 0.0
Fat 12.2 43.1
Saturates 5.3 18.8
Fibre 0.0 0.1
Sodium 0.2 0.6
Salt 0.4 1.6

Source of Data: Nutricalc

Reheating

Water-bath + Crisping Instructions

  1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c.
  2. Heat water to simmer 95°c. Pre heat Grill or Oven to 180-200°c.
  3. Place pouch in simmering water for 16 minutes.
  4. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins.
  5. Ensure that product reaches a core temperature of 72°c.(Piping hot)
  6. Serve immediately after reheating and pour retained juices over lamb.

Microwave + Crisping Instructions

  1. For best results, prior to cooking defrost product and keep chilled at 1-5°c.
  2. Before reheating Pre heat Grill or Oven to 180-200°c, then snip a corner of the pouch and stand pouch upright in a bowl or dish.
  3. Reheat lamb in pouch in an 800-watt microwave for 8 mins.
  4. Leave product to stand for 30 seconds for 800-watt microwave.
  5. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins.
  6. Ensure that product reaches a core temperature of 72°c. (Piping hot)
  7. Serve immediately after reheating and pour retained juices over lamb.

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