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FROZEN MEALS
Beef Stock
- Add to stews for an authentic meat flavour
- Ideal base ingredient for sauces, gravies, and soups
| Per 100g | Per 1 litre | |
|---|---|---|
| Energy value | 18.3 kilojoules | 183.3 kilojoules |
| Carbohydrates | 0.59g | 5.89g |
| Protein | 0.39g | 3.90g |
| Fat | 0.05g | 0.45g |
Water, beef bones, tomato puree [water, tomato paste (tomato, citric acid, potassium sorbate), citric acid, ascorbic acid], onions, carrots, celery, herbs.
Lamb Tomato Stew
Lamb stewing meat, canned tomatoes [tomatoes, tomato juice, citric acid], water, potatoes, green pepper, onions, tomato paste [tomato, citric acid, potassium sorbate], sugar, beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), garlic, pectin, caramel, thyme, xanthan gum, black pepper], olive oil, Worcestershire sauce [water, vinegar, molasses, colourant (E150), salt, sugar, flavouring, spices, monosodium glutamate, stabiliser (E415), sodium cyclamate, acesulfame K, flavour enhancers (E627, E631)], lemon juice, herbs, spices.
As all appliances differ these are guidelines only.
Microwave: Remove the lid from the package. Defrost for 5 minutes and then cook on high for 7 minutes.
On the stove top: Defrost overnight in the refrigerator on defrost for 5 minutes in the microwave.
Remove the lamb tomato stew from the packaging and place in a saucepan. Cook for 10 – 15 minutes over a low heat until boiling and heated through
| Per 100g | Per 500g serving | Per 250g serving | |
|---|---|---|---|
| Energy value | 363.3 kilojoules | 1816.5 kilojoules | 908.2 kilojoules |
| Carbohydrates | 5.08g | 25.42g | 12.71g |
| Protein | 5.97g | 29.84g | 14.92g |
| Fat | 4.74g | 23.71g | 11.85g |
Lamb Tomato Stew
Lamb stewing meat, water, canned tomatoes [tomatoes, tomato juice, citric acid], rice, onions, potatoes, beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), salt, garlic, pectin, caramel, thyme, xanthan gum, black pepper], olive oil, garlic, curry powder [coriander, wheat bran (gluten), turmeric, chilli, methee, garlic, cumin, cassia, celery, ginger, fennel], sugar, spices.
As all appliances differ these are guidelines only.
Microwave: Remove the lid from the package. Defrost for 5 minutes and then cook on high for 7 minutes.
| Per 100g | Per 500g serving | Per 250g serving | |
|---|---|---|---|
| Energy value | 327.44 kilojoules | 1674.57 kilojoules | 818.61 kilojoules |
| Carbohydrates | 5.74g | 28.70g | 14.35g |
| Protein | 4.39g | 24.17g | 10.99g |
| Fat | 4.19g | 20.97g | 10.48g |
Irish Stew
Lamb knuckles, water, potatoes, butternut, green beans, carrots, onions, celery, olive oil, beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), garlic, pectin, caramel, thyme, xanthan gum, black pepper], garlic, salt, Worcestershire sauce [water, vinegar, molasses, colourant (E150), salt, sugar, flavouring, spices, monosodium glutamate, stabiliser (E415), sodium cyclamate, acesulfame K, flavour enhancers (E627, E631)], garlic, herbs and spices.
As all appliances differ these are guidelines only.
Microwave: Remove the lid from the package. Defrost for 5 minutes and then cook on high for 5 minutes.
On the stove top: Defrost overnight in the refrigerator on defrost for 5 minutes in the microwave.
Remove the lamb tomato stew from the packaging and place in a saucepan. Cook for 10 – 15 minutes over a low heat until boiling and heated through.
| Per 100g | Per 500g serving | Per 250g serving | |
|---|---|---|---|
| Energy value | 363.3 kilojoules | 1816.5 kilojoules | 908.2 kilojoules |
| Carbohydrates | 86.41g | 432.07g | 216.03g |
| Protein | 104.44g | 507.21g | 507.21g |
| Fat | 175.45g | 877.24g | 438.62g |
Lamb Ragu
Water, canned tomatoes [tomatoes, tomato juice, citric acid], lamb stewing meat, onions, carrots, beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), garlic, pectin, caramel, thyme, xanthan gum, black pepper], celery, tomato paste [tomato, citric acid, potassium sorbate], olive oil, garlic, salt, herbs, spices.
As all appliances differ these are guidelines only.
Microwave: Remove the lid from the package. Defrost for 5 minutes and then cook on high for 5 minutes.
On the stove top: Defrost overnight in the refrigerator on defrost for 5 minutes in the microwave.
Remove the lamb tomato stew from the packaging and place in a saucepan. Cook for 10 – 15 minutes over a low heat until boiling and heated through.
| Per 100g | Per 300g serving | Per 150g serving | |
|---|---|---|---|
| Energy value | 274.53 kilojoules | 823.60 kilojoules | 411.80 kilojoules |
| Carbohydrates | 2.22g | 6.67g | 3.33g |
| Protein | 4.88g | 14.64g | 7.32g |
| Fat | 4.16g | 12.47g | 6.23g |
Meat Balls
Water, canned tomatoes [tomatoes, tomato juice, citric acid], lamb, onions, carrots, beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), garlic, pectin, caramel, thyme, xanthan gum, black pepper], celery, tomato paste [tomato, citric acid, potassium sorbate], olive oil, garlic, salt, herbs, spices.
Defrost meat balls overnight in the refrigerator or defrost for 5 minutes in the microwave.
As all appliances differ these are guidelines only.
Shallow frying: Heat sufficient oil to cover the base of a frying pan. Fry meat balls over a medium/high heat for approximately 5 minutes, turning halfway through the cooking time.
Oven baked: Preheat oven to 180°C. Place meat balls in an ovenproof dish. Sprinkle with olive oil and bake for approximately 30 minutes, until well browned.
Air Fryer: Preheat air fryer to 180°C. Place meat balls in air fryer basket and drizzle with olive oil. Air fry for 10 -12 minutes or until well browned.
| Per 100g | Per 180g (meat balls) serving | Per 45g meat ball | |
|---|---|---|---|
| Energy value | 794.08 kilojoules | 1071.44 kilojoules | 357.34 kilojoules |
| Carbohydrates | 5.46g | 9.83g | 2.46g |
| Protein | 14.93g | 26.88g | 6.72g |
| Fat | 12.09g | 21.76g | 5.44g |
Lamb Shank
Lamb, onions, water, vinegar, tomato paste [tomato, citric acid, potassium sorbate], tomato puree [water, tomato paste (tomato, citric acid, potassium sorbate), citric acid, ascorbic acid], sugar, olive oil, Worcestershire sauce [water, vinegar, molasses, colourant (E150), salt, sugar, flavouring, spices, monosodium glutamate, stabiliser (E415), sodium cyclamate, acesulfame K, flavour enhancers (E627, E631)], beef stock concentrate [water, beef, onion, carrot, celery salt, salt, vinegar, sugar, beef fat, cornstarch, carrot, canola oil, Vit E, tomato paste (tomato, citric acid, potassium sorbate), garlic, pectin, caramel, thyme, xanthan gum, black pepper], garlic, spices.
Defrost lamb shank overnight in the refrigerator or defrost in the microwave.
As all appliances differ these are guidelines only.
On the stove top: Place the lamb shank with the sauce in a large saucepan and simmer for approximately 2 – 3 hours until the meat is tender and falls off the bone.
Oven baked: Preheat oven to 180°C. Place the shank and the sauce in an ovenproof dish. Cover the dish with foil and bake for 3 – 4 hours until the meat is tender and falls off the bone.
| Per 100g | Per 225g serving | |
|---|---|---|
| Energy value | 553.90 kilojoules | 50.61 kilojoules |
| Carbohydrates | 3.94g | 8.87g |
| Protein | 9.97g | 22.44g |
| Fat | 8.58g | 19.30g |