Diced Lamb slow cooked in red wine
Diced UK Lamb (43%) , Chicken Stock (Yeast Extract, Sea Salt,
Salt, Water, Chicken Bones, Vegetables, Cornflour,
Garlic, Herbs, Bay , White Pepper)Onions, Redcurrant Jelly
( Glucose-Fructose Syrup, Redcurrant Juice From Concentrate
, Sugar, Gelling Agent (Pectin , Citric Acid, Aciditity Regulator :
Sodium Citrate, Prepared with 50g of Fruit per 100g),CELERY
,,Cornflour , Garlic Purée ( Acidity Regulator Acetic Acid, Salt,
Stabiliser: Xantham Gum )Red Wine(2%) (SULPHITES),
Browning ( Colour: Ammonia Caramel,Glucose Syrup, Salt )
,Salt, Mixed Herbs ( Thyme, Marjoram,
Parsley, Oregano, Sage, Basil ),Pepper
To cook from defrosted. Defrost overnight in fridge.
Pre-heat oven 180C/350F/Gas Mark 4.
Remove outer packaging. Pierce film lid, place
container on baking tray in middle of oven and
cook for 30-40 minutes or until heated thoroughly.
From frozen: Remove outer packaging. Pierce film lid
Cook as above in a pre-heated oven
160C/325F/gas Mark 3 for 45-50 minutes or
until heated thoroughly.
These temperatures act only as a guide as oven
Suitable for cooking in microwave
If defrosted, do not refreeze.