Pan Seared Lamb Rump with Roasted Vegetables and Pink Peppercorn Sauce (Gluten-free)
Regular price
13.00
for NDIS participants
DISH SIZE | KJ | CAL | PROTEIN | FAT | CARBS |
---|---|---|---|---|---|
350g | 2016 | 481.8 | 34.4 | 49.4 | 7 |
250g | 1440 | 344.2 | 24.6 | 35.3 | 5 |
400g | 2774 | 663 | 36.8 | 54.9 | 7.3 |
Ingredients:
Grass-Fed Lamb Rump, Wilted Kale, Roasted Vegetables, Brussels Sprouts, Zucchini, Pumpkin, Eggplant, Pink Peppercorn Sauce, Cold-Pressed Extra Virgin Olive Oil, Garlic, Onion, Spring Thyme, Bay Leaf, Pink Peppercorn, Red Wine, Fresh Cream, Beef Broth
Allergen Present:
Tree Nuts
Allergen Notice:
Our meals are prepared in a kitchen whose environment contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin, and sulfites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.
Heating Instructions:
- Do not remove the plastic film when reheating.
- Beware of hot steam when removing the film.
- Reheat for 2-3 mins on high.
- Heating times may vary.
Reminders & Storage:
- Consume immediately after opening.
- Store at 1-4°C.
Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. Every reasonable effort has been made to ensure the accuracy of all information at the time of publication. However, the information contained above is subject to change without prior notice.