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Lamb Shank in Red Wine & Rosemary
Presented by
The Pub Food Company

Produced by 
Banner Foods

10 x 500g

£4.50 / Portion

£45.00 / Case
£45.00
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A large lamb shank presented in fragrant red wine and rosemary sauce.

Boil in the tray or microwave.



In our experience:

A big Lamb shank! Stands very high on the plate and with a red wine and rosemary sauce is a little different from the traditional.

Becoming more popular than its 'mint gravy' cousin.

BANNER FOODS PRODUCT SPECIFICATION
 
Product Name:           LAMB HIND SHANK IN RED WINE & ROSEMARY
 
Customer                    Banner Foods
 
Supplier name & address:     Banner Foods(of Bromsgrove) Ltd
                                                6 Finstall Rd
                                                Aston Fields
                                                Bromsgrove
                                                Worcs
                                                B60 2DZ
 
Tel No: 01527 872581                       Fax No: 01527 576461
 
Production Site: As above
Health Mark UK 1005 EC
Date of issue:  06/06/14
 
Reason for issue: CUSTOMER REQUEST
 
 
The following product specification has been compiled by
 
Print Name___________________________
 
Signed_______________________________
 
Position______________________________
 
Date_________________________________
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
INDEX
 
            PRODUCT PHYSICAL PROPERTIES
1.                  Product Description
2.                  Net Weight and Tolerances
3.                  Saleable Units per Case
4.                  Gross Weight per Case
5.                  Organoleptic Quality
6.                  Usage Guidelines
 
FROMULATION
1.                  Ingredients List
2.                  Product Make-up
3.                  Declared Minimum Meat
 
ALLERGY & DIETARY INFORMATION
1.                  Product Contains
2.                  Suitable For
 
PRODUCT SAFETY & QUALITY CHECKS
 
PACKAGING
1.                  Packaging Description
2.                  Packaging Material
3.                  Packaging Dimensions
4.                  Packaging Closure
5.                  Outer Packaging
6.                  Labelling
 
ANALYSIS
1.                  Bacteriological Standards
2.                  Testing Regime
 
DURABILITY
1.                  Shelf Life
2.                  Storage
3.                  Fridge Approval
 

PRODUCT PHYSICAL PROPERTIES

 
1.Product description: A fully cooked lamb fore shank in a natural gravy containing red wine
 
2.Net weight and tolerances: 500grm  ± 7%
 
3.Saleable units per case: 10
 
4.Minimum gross weight per case: 5400grm
 
5.Organoleptic quality:  A natural tasting lamb joint on the bone with a rich red wine gravy.
 
6.Usage Guidelines:  For best results,  reheat from fresh in a pan of simmering water or in a microwave oven (in accordance with oven guidelines) until an internal core temperature of 80°c is achieved, prior to serving.  Shake the pack well before serving and after heating.
 
 
 

FORMULATION

 
Ingredients:                                                          
 
Lamb Hind Shank Basic
Water                     Basic
Red Wine Contains sulphites
Red Currant Jelly  Redcurrant Juice, Glucose Syrup, Sugar, Gelling Agents, Pectin, Citric Acid, Acidity Regulator: Sodium Citrate.
 
Rosemary Needle s Basic
Vegetable Stock   Partially rehydrated vegetables (onion, potato, celery) salt, soy sauce (water, soybean, salt, wheat flour, sugar, colour: plain caramel, preservatives: potassium sorbate) concentrated vegetables (tomatoes and carrot) vegetable oil, sugar, yeast extract, natural flavouring. 
Gravy Browning Water, Caramel (E150(C)), Salt
Modified Maize Starch Basic
Salt                         Basic
Tomato Puree Basic
White Pepper Basic
                                                               
 
 
Product make-up:
500g Shank and  gravy per pack
 
Minimum meat content per serving:   60%
 
 
ALWAYS FULLY DEFROST IN A FRIDE OR MICROWAVE ON A LOW SETTING FOR 7-9 MINUTES.  TO STEAM OR SIMMER COOK (DEFROSTED PRODUCT)PLACE IN A STEAM OVEN OR SAUCEPAN OF SIMMERING WATER FOR 35 MINUTES APPROXIMATELY.
MICROWAVE (1100W) PIERCE FILM AND COOK ON FULL POWER FOR 10-12 MINUTES. ENSURE A CORE TEMPERATURE OF 75*C IS ACHIEVED. TO SERVE REMOVE LAMB SHANK TO PLATE AND STIR SAUCE BEFORE SERVING.  
MICROWAVES VARY AND COOKING TIMES CAN BE REDUCED CONSIDERABLY FOR MORE POWERFUL OVENS
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
 
 
 
 

 

 

ALLERGY & NUTRITIONAL INFORMATION

 
This product contains:
 
Allergen Used in this products?
YES / NO
Which ingredient? Used elsewhere on site?
YES / NO
Peanuts No   No
Nuts
(e.g. almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)
No   yes
Sesame seeds No   No
Milk No   Yes
Egg No   Yes
Celery or Celeriac Yes Vegetable Stock Yes
Cereals containing Gluten (wheat, barley, rye and oats) Yes  Vegetable Stock (Wheat Flour) Yes
Crustaceans (such as lobster and crab) No   No
Fish No   Yes
Mustard No   Yes
Soybeans Yes Vegetable Stock (Wheat Flour) Yes
Sulphur Dioxide and Sulphites No   Yes
Lupin No   No
Molluscs No   no
 
This product is suitable for:
 
VEGETARIANS                     NO
VEGANS                                NO
COELIACS                             NO
LACTOSE INTOLERANTS   YES
 
CONTAINS COLOURING E150- GRAVY BROWNING
 
 
 
DIETARY INFORMATION
 
TYPICAL VALUES PER 100G PER SERVING
ENERGY 691Kj/166kcal 3627kJ/870kcal
PROTEIN 10.2G 53.7G
CARBOHYDRATES 6.5G 33.9G
Of which sugars 4.0G 21.0G
FAT 11.0G 57.7G
Of which saturates 5.2G 27.4G
FIBRE 0.2G 1.1G
SODIUM 0.4G 2.5G
 
 
 
 
 
 
 

PRODUCT SAFETY AND QUALITY CHECKS

 
  1. QA check on goods received
  2. Production checks on quality and weights
  3. Production checks on temperatures and quality
  4. Production checks on temperatures and times
  5. Production checks on pack seals
  6. Production check on pack weights
  7. Prodution checks on labels and numbers in box
 
 

PACKAGING

 
  1. Packaging description:  HDPE Tray, transparent HDPE lid.
  2. Packaging material: as above boilable to 110°c
  3. Packaging dimensions: tray 164mm x 223mm x 30mm
  4. Packaging closure: Vaccum packed and heat sealed
  5. Outer packaging:  Plain cardboard box with label 380mm x 300mm x 100mm
  6. Labelling
 

ANALYSIS

 
1.Bacteriological standards
 

TVC’s  Incubation

 time/temp = 30°c/48hrs.

Target <10

        Accept 10  -  <10³
C.perfringens
Target < 20
Accept 20 - <100
Reject >100 - <10
 
 
 
2.Testing Regime
Frequency of testing:  Twice yearly we challenge test our cooking types to the above Bacteriological standards.  This Product is a long cook product; 12 hours.
 
DURABILITY
 
1.Shelf life:  Day of pack + 365 days
 
 
2.Store at:   -18°c or below
 
 
3.Fridge approval:  Store in refrigerator at +5°c for a maximum of seven days
 
 
 
 
 


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