C 135638
British Red Tractor D Cut Lamb Rumps
The remaining portion of the Hindquarter after removing the Saddle, removing each leg individually by splitting the aitches and by a straight cut from just below the cod fat to the base of the tail passing. Below the round of the aitch bone curved round to leave the tail on the saddle. All bones will be removed, and the resultant joint rolled and tied.
Ingredients:
Lamb
Allergens are shown in Bold
Contains: None of the 14 Food Allergens
| Energy (kcal) | 187 |
| Energy (KJ) | 778 |
| Protein (g) | 19 |
| Carbohydrates (g) | 0 |
| Of which sugars (g) | 0 |
| Fat (g) | 12.3 |
| Of which saturates (g) | 6.2 |
| Fibre (g) | 0 |
| Salt (g) | 0.17 |
Cooking instructions
All cooking appliances vary in performance, these cooking instructions are guidelines only.
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