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Tesco Irish Half Lamb Leg 1.2Kg
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Product Details
Energy
1769kJ
424kcal
,21% " of your " GDAFat
27.7g
,40% " of your " GDASaturates
13.3g
,67% " of your " GDASugars
0gg
,0% " of your " GDASalt
0.5g
,8% " of your " GDA
Irish Half Lamb Leg
Tesco Irish Half Lamb Leg
A prime cut prepared with the bone in for a rich flavour 100% Irish Lamb
Pack Quantity
1.2kg Minimum weight
Usage Count
- Servings
Origin Country Name
Ireland
Return To
Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
U.K
Storage
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrost thoroughly for a minimum of 24 hours in the refrigerator.
Keep refrigerated. Once opened, consume within 1 days and by 'use by' date shown.
Instructions
Cooking Method: General
Cooking Instructions
All appliances vary these are guidelines only.
Tesco recommend that all meat products are cooked thoroughly.
Not suitable for microwave cooking.
Not suitable for cooking from frozen.
Cooking Method: Oven
Cooking Instructions
Preparation: Remove all packaging including plastic cap covering the bone if present. Allow to rest for 5-10 minutes allowing the colour to return and the natural odour to dissipate. Oven: -Pre-heat oven to 220C/Fan 200C/Gas 7. -Place joint on a baking tray and season as required. -Place joint in the centre of the pre-heated oven for 20 minutes. -After 20 minutes, reduce temperature to 180C/Fan 160C/Gas 4. -For a medium joint, cook for 20 minutes per 500g or for well done joint, cook for 25 minutes per 500g -When joint is cooked, remove from the oven and allow to rest for 5 minutes before carving. Tip: Lightly season with salt and pepper and insert sprig of fresh rosemary into lamb.
Nutrition
| Typical Values | Per 100g | per 250g |
|---|---|---|
| Energy (kJ) | 708 | 1769 |
| Energy (kcal) | 170 | 424 |
| Fat (g) | 11.1 | 27.7 |
| Saturates (g) | 5.3 | 13.3 |
| Carbohydrate (g) | 0 | 0 |
| Sugars (g) | 0 | 0 |
| Fibre (g) | 0 | 0 |
| Protein (g) | 17.5 | 43.8 |
| Salt (g) | 0.2 | 0.5 |
Using product information
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