Fresh Romford Sheep Carcass Diced Into Small Pieces Sold Per kg
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|Description||Romford Sheep Carcass|
|Kcal||205Kcal Per 100g|
|Kj||864Kj Per 100g|
|Fat (g)||5.7g Per 100g|
|Of which saturates (g)||2.1g Per 100g|
|Carbohydrate (g)||3.2g Per 100g|
|Of which sugars (g)||<0.5g Per 100g|
|Salt (g)||0.45g Per 100g|
|Protein (g)||35.2g Per 100g|
|Fibre (g)||<0.5g Per 100g|
|Ingredients||Diced mutton (100%).|
|Country of Origin|
|Storage||Fresh refrigerate, < 5°c Frozen store at -18°c Once defrosted do not refreeze.|
|Cooking Guidelines||One way to make mutton tender is to cook it slow. Braising or slow cooking the mutton for more than 3 hours on low temperature helps soften it. This method is followed in European style of cooking. Tough fibres, collagens and connective tissues will eventually break down, making it softer.|
|Usage Statements||For best before see packaging.|
|Allergen Advice||Contains allergen= None.|