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Hindshank Lamb Leg

Hindshank Lamb Leg

Regular price $241.85
Sale price Regular price

Allergens

Free From

  • Milk
  • Eggs
  • Fish
  • Shellfish
  • Crustaceans
  • Molluscs
  • Peanuts
  • Soy
  • Wheat
  • Sesame
  • Tree nuts

Diet

  • Free from gluten
  • Free from

Ingredients

Lamb

Nutrition facts

Nutrition Facts

8 servings per container
Serving sizeone piece per person
Amount per servingCalories
228
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7.2g 36%
Cholesterol 75mg 25%
Sodium 85mg 4%
Protein 21g 42%
Calcium 10mg 1%
Iron 1.7mg 9%
Potassium 341mg 7%
ENERPF 135Cal

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving & preparation

Serving Suggestion
BraiseServe on a bed of pastaServe with vegetables
Preparation Instructions
To Thaw: Place Lamb Foreshank under refrigeration for 24 hours or under cool running water (in packaging) for 30-45 minutes. To Cook: Sprinkle thawed lamb shanks with salt and pepper; coat lamb with flour. Heat 2 tablespoons olive oil in heavy skillet over high heat. Brown shanks in oil. Transfer lamb shanks to Dutch Oven, add wine, onion, beef broth, tomato past and bay leaves. Cover and simmer until lamb is tender, turning lamb shanks occasionally, about 1 1/2 hours. This product is not ready to eat. It is designed to be heated to 165°F before serving. Verify internal temperature with a meat thermometer,as cooking times will vary due to differences in appliances and weightof product. Always wash work surfaces and your hands before handling food. Keep raw meats and vegetables separate from cooked product. Freeze or refrigerate leftovers immediately.

Product specs

BrandCATELLI BROTHERS INC.
MFG #2882
GTIN90700159028827
Pack unit quantity2
Gross Weight13.12 LBR
Net Weight12 LBR
Spec sheetDownload

Shipping & storage

Ship Volume0.43 FTQ
Ti / Hi10x10
Storage Temperature-10 °F / 0 °F
Shelf Life365 days
Storage InstructionsKeep frozen at 0 degrees Fahrenheit or below.