Tender Lamb Shoulder
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 194 kcal | 10% |
| Fat | 13.4 g | 19% |
| of which saturates | 5.4 g | 27% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.48 g | — |
| Protein | 17.0 g | 34% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lamb (91%) Mint Drizzle (7%) Salt, Roasted Garlic Purée, Cracked Black Pepper, Thyme, Rosemary, Ground Bay Leaves, Ground Fennel, White Wine Vinegar, Mint, Sugar, Rapeseed Oil, Refined Olive Oil. Water, Parsley, Lemon Juice, Cornflour, Extra Virgin Olive Oil, Salt Natural Flavouring. Acidity Regulator: Sodium Bicarbonate.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
56% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Lamb meat” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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