Slow Cooked Lamb Shank
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 195 kcal | 10% |
| Fat | 8.6 g | 12% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 1.8 g | 1% |
| of which sugars | 1.8 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 27.4 g | 55% |
| Salt | 0.39 g | 6% |
Open Food Facts, ODbL, record updated 22 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lamb shank (74%), Mint gravy (22%) (water, sugar, onion purée, spirit vinegar, cornflour, caramelised sugar syrup, garlic purée, tomato purée, salt, mint, parsley, lamb extract, thyme, yeast extract, onion, concentrated lemon juice, mint extract, sunflower oil, rosemary extract, black pepper, rosemary), Cornflour, Sugar, Red pepper, Salt, Dried garlic, Dried onion, Yeast extract, Caramelised sugar syrup, Black pepper, Parsley, Onion powder, Smoked black pepper, Paprika extract.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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