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- Lamb
- Minced & Diced Lamb
- Scotch Lamb Mince
Description
Minced lamb makes excellent flavoursome mince. Ideal to make kebabs. Our mince is made from the lamb flank.
Scottish Lamb naturally raised in Scotland on a diet of heather and grass.
Refrigerated Shelf Life From Despatch Date: 6 Days
Nutrition guide
Nutritional Information (per 100g)
| Energy (kj): | 849 |
| Energy (kcal): | 203 |
| Fat (g): | 12.6 |
| Saturates (g): | 5.9 |
| Carbohydrates (g): | 0 |
| Sugars (g): | 0 |
| Protein (g): | 22.5 |
| Salt (g): | 0.17 |
Allergens
No allergens present.
Allergen Information
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.
If you have any product queries please feel free to contact our Customers Services team who will be happy to help.
This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd
How to cook
All raw meat products must be cooked thoroughly until they are piping hot.
Packaging
Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
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