Product description
Enjoy a host of new flavours with our Butchers' new Mince Selection. From tender pork to rich venison, you can add an extra depth to all your favourite meals. Add some pork to your beef mince to add to the richness and succulence or add some venison to your beef for a delicious twist.
Cooking Instructions:
Minced Lamb:
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced lamb and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced lamb to spread out and brown in a thin layer. Break up the minced lamb with a wooden spoon before or during cooking to release the meaty flavour!
Lean Minced Steak:
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5-8 minutes per 440g. Then use as per your favourite recipe.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Minced Pork:
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: using a wide heavy bottomed pan will allow the minced pork to spread out and brown in a thin layer. Break up the minced pork with a wooden spoon before or during cooking to release the meaty flavour.
Minced Venison:
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: using a wide heavy bottomed pan will allow the minced venison to spread out and brown in a thin layer. Break up the minced venison with a wooden spoon before or during cooking to release the meaty flavour.
NUTRITIONAL INFORMATION
Minced Lamb
Typical values
Per 100g
Energy
817 kJ / 196 kcal
Fat
13.3g
of which Saturates
6.2g
Carbohydrate
0g
of which Sugars
0g
Fibre
0g
Protein
25.9g
Salt
0.15g
Lean Minced Steak
Typical values
Per 100g
Energy
542 kJ / 129 kcal
Fat
19.8g
of which Saturates
8.9g
Carbohydrate
0g
of which Sugars
0g
Fibre
0g
Protein
18.8g
Salt
0.13g
Minced Pork
Typical values
Per 100g
Energy
784 kJ / 187 kcal
Fat
8.8g
of which Saturates
4.8g
Carbohydrate
7.1g
of which Sugars
0.6g
Fibre
0g
Protein
15.1g
Salt
0.9g
Minced Venison
Typical values
Per 100g
Energy
442 kJ / 104 kcal
Fat
1g
of which Saturates
4.3g
Carbohydrate
0g
of which Sugars
0g
Fibre
0g
Protein
20.7g
Salt
0.14g
