Use to make shepherd’s pie or as a base for stews, casseroles, pies and a classic lamb hot pot. Try shredding leftover roast lamb, mix into the gravy then serve with Moroccan inspired jewelled rice.
Water, Roast Lamb Stock (7%) (Concentrated broth from lamb, yeast extract, sugar, corn starch, salt, onion concentrate, mixed herb oils (thyme & rosemary)), Red Wine, Cornflour, Onions, Sugar, Salt, Rapeseed Oil, Acidity Regulator: Lactic Acid
Typical Values per 100g
Energy 235 kJ / 56kcal
of which saturates 0.3g
of which sugars 2.8g
Store in a cool, dry place away from direct heat and light. Once opened refrigerate and consume within 4 weeks.