Producer profile; meet our lamb farmer:
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Lamb 92%, water*, seasoning (potato starch, sea salt*, sugar, tomato powder, peppermint, ascorbic acid E300*, parsley, black pepper, rapeseed oil). (* non organic).
How to cook lamb burgers
Brown in a hot pan, grill or BBQ for 1½ mins per side. Turn the heat down and leave to cook through (approx 3 mins per side). Or you could finish the cooking in a 180℃ oven for 10 mins.
Organic lamb farmer
The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.
|Energy (kJ)||880 kJ|
|Energy (kCal)||200 kCal|
|Fat (g)||13 g|
|of which Saturates (g)||5.4 g|
|Carbohydrate (g)||3.7 g|
|of which Sugars(g)||0.7 g|
|Protein (g)||21 g|
|Salt (g)||1.2 g|