Jamaican Lamb Patty

• Overview
• Ingredients and Allergens
• Preparation Guidelines & Shelf Life
• Nutritional Values & Kcals

This Lamb patty combines a unique blend of flavours, including turmeric, thyme, and Scotch bonnet peppers. All wrapped in a golden, flaky pastry.

Allergens - For Allergens including Cereals containing Gluten, Soya and Celery see Ingredients in bold. Produced in a factory that also handles Fish and Milk

Ingredients - WHEAT Flour (with Calcium Carbonate, Iron, Niacin & Thiamin), Water, Onion, Beef (12%), Beef Suet, Vegetable Shortening (non-hydrogenated rape and palm oil), Margarine ((Vegetable Oils (palm, rapeseed), water, salt, acid (citric acid), emulsifier (mono- and diglycerides of fatty acids), antioxidant (tocopherol-rich extract, ascorbyl palmitate), flavouring, colour (beta carotene)), Sugar, Salt, Garlic, Scotch Bonnet Pepper, Thyme, Cornstarch, Flavour Enhancer (Monosodium Glutamate), Natural Colours (Caramel, Curcumin, Annatto), Preservative (Potassium Sorbate)

Preparation Guidelines - Preheat oven to 220´°C and bake at 220°C

Shelf Life - 1 day after baking (at ambient/room temperature), 4 hours (if hot held >63°C)

Energy (kJ) - 1175

Energy (kcal) - 208

Total Fat (g) - 11.5

Saturated (g) - 5.7

Available Carbohydrate (g) - 35.5

Sugar (g) - 2.5

Dietary Fibre (g) - 2

Protein (g) - 7.7

Total Salt (g) - 0.97

Sodium (Na) (mg) - <1mg