Traditional Lamb Gravy
Richly flavoured lamb gravy
- Handmade to complement our lamb
- With mint and redcurrant jelly for extra flavour
- Large pack size to serve the whole family
- Code: GRJ333
- Price per kg:
- Item weight:
- Servings:
Enhance your juicy lamb roast with this rich, handmade gravy.
Cooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave: based on 900W, on a medium setting.
Decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and serve immediately.
Do not reheat once cooked.
Please note, cooking appliances vary in performance.
These are guidelines only.
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave: based on 900W, on a medium setting.
Decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and serve immediately.
Do not reheat once cooked.
Please note, cooking appliances vary in performance.
These are guidelines only.
Lamb stock (81%) (spring water, lamb bones, onion, carrot, tomato puree, thyme, garlic, rosemary, black peppercorns, bay leaves, roasted lamb bones), port (6%) (ruby port, preservative [SULPHUR DIOXIDE]), red wine (6%) (red wine, potassium METABUSULPHITE), cornflour, redcurrant jelly (redcurrant juice, sugar, gelling agent [citrus pectin], acidity regulator [sodium citrate]), mint, rosemary, red wine vinegar (wine vinegar, preservative [SULPHUR DIOXIDE]), salt. May also contains celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds & soya.
- Energy: 309 kJ/73 kcal
- Fat: 0.5g, of which Saturates: 0.1g
- Carbohydrate: 7.8g, of which Sugars: 1.8g
- Fibre: 0.5g
- Protein: 10.4g
- Salt: 0.42g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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