Butterflied Leg of Lamb with Mint Jus
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 152 kcal | 8% |
| Fat | 8.2 g | 12% |
| of which saturates | 4.3 g | 21% |
| Carbohydrate | 2.8 g | 1% |
| of which sugars | 0.91 g | 1% |
| Fibre | 0.49 g | — |
| Protein | 16.5 g | 33% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lamb (76%) Lamb, Redcurrant and Mint Jus (15%), Unsalted Butter (Milk), Lamb Stock (Water, Lamb Bones, Yeast Extract, Salt, Tomato Purée, Sugar), Mint, Cornflour, Salt, Yeast Extract, Roasted Garlic Purée, Flavouring, Cracked Black Pepper, Maltodextrin, Acidity Regulator: E500, Tapioca Starch, Dried Vinegar. LAMB, REDCURRANT AND MINT JUS contains Water, Lamb Stock (Water, Lamb Bones, Onions, Carrots, Tomato Purée, Parsley, Garlic, Thyme, Bay Leaves), Onions, Sugar, Ruby Port (contains Sulphites), Cornflour, Red Wine (contains Sulphites), Tomato Paste, Unsalted Butter (Milk), Rapeseed Oil, Mint, Roasted Garlic Purée, Caramelised Sugar Syrup, Salt, Concentrated Redcurrant Juice, Ground Black Pepper.
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.