Slow Cooked Lamb Shanks
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 167 kcal | 8% |
| Fat | 7.9 g | 11% |
| of which saturates | 3.8 g | 16% |
| Carbohydrate | 3.6 g | 1% |
| of which sugars | 1.7 g | 2% |
| Fibre | 0.94 g | 3% |
| Protein | 19.8 g | 40% |
| Sodium | 0.24 g | 10% |
Open Food Facts, ODbL, record updated 31 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
australian lamb shank (77%), red wine sauce (23%) [water, red wine (red wine, preservative (sulphur dioxide)), balsamic vinegar (red wine vinegar, concentrated grape juice, caramelised sugar), tomato, tomato paste, olive oil, corn starch, onion powder, garlic powder, sugar, salt, dehydrated carrot, natural flavouring, yeast extract, natural colour (caramel1), oregano, acidity regulator (330)]. allergy advice contains sulphites. may contain egg and milk.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Lamb leg”: 41.3 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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