Minced Lamb Hotpot
Minced lamb and root vegetables in a rich gravy topped with sliced potatoes. (270g)
Slow-cooked British & Irish minced lamb in a rich lamb-stock base with carrot and swede seasoned with a splash of Worcester sauce, rosemary and black pepper. Topped with sliced British potatoes this makes a tasty one pot meal in itself.
Our Serving Suggestion This is a one pot meal in itself but some peas, greens or buttered swede would complement it well. Serve with freshly chopped flat leaf parsley to brighten the flavour.
Potato (29%), Lamb (25%), Water, Onion (9%), Carrot (8%), Swede (3%), Cornflour, Tomato Puree, Lamb Stock (Lamb, Yeast Extract, Water, Sugar, Cornflour, Salt, Concentrated Onion Juice, Rosemary Oil, Thyme Oil), Salt, Sugar, Worcester Sauce (Water, Spirit Vinegar, Sugar, Salt, Tamarind Paste, Onion Powder, Garlic Powder, Lemon concentrate, Ground Ginger, Ground Cloves, Chilli Powder), Rosemary, Ground Black Pepper.For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (270g)||Per 100g|
|Fat||6.30g (of which saturates 3.20g)||2.40g (of which saturates 1.20g)|
|Carbohydrates||25.0g (of which sugars 4.9g)||9.4g (of which sugars 1.9g)|
For best results please microwave. Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 1 minute 45 seconds. 1000W microwaves: Full power for 1 minute 30 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve. DO NOT REHEAT.
Oven: Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish. Place in a preheated oven for 25-30 minutes. ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.