Ingredients
INGREDIENTS: Lamb (43%), Butter Cooked Potatoes (37%) [Potato, Butter (Milk), Water, Salt, Parsley, Thyme, Lamb Extract, Lemon Zest, Rosemary, Yeast Extract, Preservatives (Sodium Metabisulphite, Sulphur Dioxide), Cornflour, Tomato Paste, Maltodextrin, Concentrated Carrot Juice, Leek Juice Concentrate, Sugar, Sunflower Oil, Rapeseed Oil, Rosemary Extract], Sundried Tomato with Herb and Preserved Lemon Sauce [Water, Shallot, Basil, Sundried Tomato Purée, Lemon, Garlic Purée, Onion, Carrot, Black Pepper, Garlic Powder, White Wine Vinegar, Garlic, Bay Leaf], Tomato, Toasted Crumb [Wheat Flour, Caramelised Sugar Syrup, Yeast], Tomato Juice, Honey, Wine Vinegar, Grape Must, Cane Molasses, Bay Leaf.
Wheat Flour contains: Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin.
Nutrition information
| Typical Values | Per 100g | 1/2 of a pack (349g**) |
|---|---|---|
| Energy | 859kJ / 206kcal | 2996kJ / 717kcal |
| Fat | 11.6g | 40.6g |
| Saturates | 6.0g | 20.8g |
| Available Carbohydrate | 9.2g | 31.9g |
| Sugars | 0.9g | 3.2g |
| Fibre | 0.9g | 3.2g |
| Protein | 15.6g | 54.5g |
| Salt | 0.49g | 1.70g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
| ** When cooked according to instructions 940g typically weighs 698g. | - | - |
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold.
Preparation and Usage
Cooking InstructionsRemove all packaging and place sauce and crumb sachets to one side.- Pre-heat the oven to the correct temperature. Decant the potatoes onto a baking tray and cook on the top shelf of the oven forOven 220°C/Fan 200°C/Gas 7, 10 minsReduce the temperature of the oven to 200°C/Fan 180°/Gas 6. Decant the lamb and juices into the foil tray provided, remove any white fat lumps, cover with foil and cook on the middle shelf. After 15 minutes stir the potatoes and baste the lamb before covering with foil again. Cook for a further 10 minutes. Remove the foil from the lamb and cook the lamb and potatoes for a further 10 minutes. Cook potatoes to a golden yellow colour, do not overcook.Oven 200°C/Fan 180°C/Gas 6, 35 mins- Remove the potatoes and the lamb from the oven. Pour off any cooking juices from the lamb into a pan before covering with foil so it can rest while you finish the potatoes. Remove any excess cooking liquid from the potatoes before tossing through the crumb and covering with foil. Set aside.- Reduce the cooking juices from the lamb over a medium heat for 5 minutes until thick and glossy before spooning back over the lamb. Empty the sauce sachet into a saucepan and heat over a medium heat for 2 minutes, stirring throughout.- To plate, slice the lamb and place alongside the potatoes, then spoon the sauce over the lamb.ImportantNot suitable for microwave cooking. All appliances vary, these are guidelines only. Check food is piping hot throughout before serving.How to Prepare and Plate01 Decant the potatoes onto a baking tray and cook on the top shelf for 10 minutes before reducing the temperature to 200°C/180°C fan/Gas Mark 6.02 Decant the lamb and juices into the foil tray provided, remove any white fat lumps, cover with foil, and cook on the middle shelf for 15 minutes. At this point give the potatoes a good stir and baste the lamb before covering with foil again and returning to the oven for another 10 minutes. Take the lamb out, remove the foil and return to the oven to finish cooking alongside the potatoes for another 10 minutes.03 Remove the potatoes and the lamb from the oven. Pour off any cooking juices from the lamb into a pan before covering with foil so it can rest while you finish the potatoes. Remove any excess cooking liquid from the potatoes before tossing through the crumb and covering with foil. Set aside.04 Reduce the cooking juices from the lamb over a medium heat for 5 minutes until thick and glossy before spooning back over the lamb. Empty the sauce sachet into a saucepan and heat over a medium heat for 2 minutes, stirring throughout.05 To plate, slice the lamb and place alongside the potatoes, then spoon the sauce over the lamb.
Oven
Instructions: Technical cooking instructions: Remove all packaging and place sauce and crumb sachets to one side. Pre-heat the oven to the correct temperature. Decant the potatoes onto a baking tray and cook for 220°C /Fan 200°C /Gas 7 10 mins Reduce the temperature of the oven to 200°C / Fan 180°C / Gas 6. Decant the lamb and juices into the foil tray provided, remove any white fat lumps, cover with foil and cook on the middle shelf. After 15 minutes stir the potatoes and baste the lamb before covering with foil again. Cook for a further 10 minutes. Remove the foil from the lamb and cook the lamb and potatoes for a further 10 minutes. Cook potatoes to a golden yellow colour, do not overcook. 200°C /Fan 180°C /Gas 6 35 mins Remove the potatoes and the lamb from the oven. Pour off any cooking juices from the lamb into a pan before covering with foil so it can rest while you finish the potatoes. Remove any excess cooking liquid from the potatoes before tossing through the crumb and covering with foil. Set aside. Reduce the cooking juices from the lamb over a medium heat for 5 minutes until thick and glossy before spooning back over the lamb. Empty the sauce sachet into a saucepan and heat over a medium heat for 2 minutes, stirring throughout. To plate, slice the lamb and place alongside the potatoes, then spoon the sauce over the lamb. Numbered step by step cooking instructions: 1. Decant the potatoes onto a baking tray and cook on top shelf for 10 minutes before reducing the temperature to 200°C / 180°C fan / Gas Mark 6. 2. Decant the lamb and juices into the foil tray provided, remove any white fat lumps, cover with foil, and cook on the middle shelf for 15 minutes. At this point give the potatoes a good stir and baste the lamb before covering the foil again and returning to the oven for another 10 minutes. Take the lamb out, remove the foil and return to the oven to finish cooking alongside the potatoes for another 10 minutes. 3. Remove the potatoes and the lamb from the oven. Pour off any cooking juices from the lamb into a pan before covering with foil so it can rest while you finish the potatoes. Remove any excess cooking liquid from the potatoes before tossing through the crumb and covering with foil. Set aside. 4. Reduce the cooking juices from the lamb over a medium heat for 5 minutes until thick and glossy before spooning back over the lamb. Empty the sauce sachet into a saucepan and heat over a medium heat for 2 minutes, stirring throughout. 5. To plate, slice the lamb and place alongside the potatoes, then spoon the sauce over the lamb.
Microwave
Instructions: Not suitable for microwave cooking.
Storage
Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown. Not suitable for freezing.
Net Contents
940g ℮
Produce of
Not for EU
Made using British lamb.
Made using British lamb.
Recycling
Carton. Recycle
Pouch. Don't Recycle
Sachet. Don't Recycle
Foil. Recycle
Red Tractor - Certified Lamb© Tesco 2025.
Return to
Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.com
Manufacturer Address
Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.
Caution: Although every care has been taken to remove bones, some may remain.
Using product information
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