Liver and Bacon
Tender pieces of lamb's liver with bacon cooked in a red wine gravy. A classic British dish!
Cooking guidelines. For best results oven cook from frozen.
OVEN: Pre-heated oven 200°C/400°F/Gas Mark 6/Fan assisted oven 180°C.
Pierce film, place on a baking tray, and place in a pre-heated oven for 15-20 minutes. Remove film and cook for a further 10-15 mins and serve.
Ensure food is piping hot before serving.
|Of which saturates||2.9g|
|Of which sugars||2.9g|
Water, Lambs Liver (20%), Red Wine (Sulphites), Roast Lamb Stock (5%) [Lamb Meat Concentrate, Yeast Extract, Sugar, Corn Flour, Salt, Onion Concentrate, Mixed Herb Oils (Thyme, Rosemary)], Tomato Puree, Wiltshire Dry Cure Back Bacon (4%) [Pork, Water, Salt, Preservatives (Sodium Nitrate E250, Potassium Nitrate E252), Antioxidant (Sodium Ascorbate E301)], Onions (4%), Rapeseed Oil, Unsalted Butter (Milk), Worcestershire Sauce [Malt Vinegar (Gluten – Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavouring], Sugar, Corn Flour, Garlic Puree, Salt, Caramelised Sugar, White Pepper, Thyme.
Allergens are stated in bold.