Delicious lamb from New Zealand. We slow-cooked the lamb shank on the bone with garlic and rosemary. The result is deliciously tender meat with character. You can use the flavourful gravy to finish the dish and give it even more flavour and depth.
Au-Bain-Marie
Heat the lamb shank in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the lamb shank in the vacuum pack for 15 minutes at 90 °C.
82% lamb, veal jus (beef, water, carrot, leek, onion, modified starch, sugar cane juice, apple juice, lemon juice, pectin, red wine, tomato, salt, aroma, sugar, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices (including rosemary), garlic, maltodextrin, natural aroma), sea salt, dextrose, rice flour, onion, bamboo fibre, potato pulp, paprika.
Nutritional values per 100g:
| Energy kJ | 1026 |
| Energy kcal | 244 |
| Fat | 20,9 g |
| – of which saturates | 10,0 g |
| Carbohydrate | 1,3 g |
| – of which sugar | 0,2 g |
| Fibre | 0,1 g |
| Protein | 13,6 g |
| Salt | 0,9 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
