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Lamb Shank in a Mint & Onion Gravy
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 braised in lashings of rich mint & onion gravy.

Boil in the tray or microwave.



In our experience:

A big Lamb shank! Stands very high on the plate, especially on mustard mash for example. Plenty of gravy here.




BANNER FOODS PRODUCT SPECIFICATION
 
Product Name:           BRAISED LAMB SHANK IN MINT & ONION GRAVY
 
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 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 hind shank in a natural gravy containing mint and onion
 
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 sweet mint and onion gravy.
 
6.Usage Guidelines:  For best results,  reheat from fresh.  An internal core temperature of 70°c should be achieved prior to serving.  Shake the pack well before serving and after heating.
 
 

FORMULATION

 
Ingredients:                                                          
 
Lamb Hind Shank Basic
Water   Basic
Mint Sauce        Water, Sugar, Acidity Regulator (Acetic Acid), Dried Mint, Salt, Modified Maize Starch, Stabilisers (Guar Gum, Xathan Gum), Colour: (Copper Chlorophyllin), Natural Flavouring.
Herbs    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
Redcurrant Jelly Redcurrant Juice, Glucose Syrup, Sugar, Gelling Agents, Pectin, Citric Acid, Acidity Regulator: Sodium Citrate
Castor Sugar Basic
.
Product make-up:
500g Shank and  gravy per pack
 
Minimum meat content per serving:   60%
 
 
 
 
 
COOKING INTRUCTIONS
 
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 Roast Onion Stock (Wheat Flour)
Vegetable Stock (Wheat Flour)
Yes
Crustaceans (such as lobster and crab) No   No
Fish No   Yes
Mustard No   Yes
Soybeans Yes Roast Onion Stock (Soybean)
Vegetable Stock (Soybean)
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
 
 

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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NutriCalc:  NUTRITION INFORMATION   03-03-2010                                                    
RECIPE: MINT SHANK                                                                                
                                                                                                  
NUTRIENTS per                 100g           575g                                                 
                                                                                                   
ENERGY (kcal):                80             461                                                  
ENERGY (kJ):                  335            1926                                                 
PROTEIN (g):                  4.6            26.3                                                 
CARBOHYDRATE (g):             4.6            26.4                                                 
   of which SUGARS (g):       2.4            14.0                                                  
            STARCH (g):       1.7            9.9                                                  
FAT (g):                      4.8            27.3                                                 
   of which SATURATES (g):    2.2            12.6                                                 
      MONOUNSATURATES (g):    1.7            10.0                                                 
      POLYUNSATURATES (g):    0.3            1.8                                                   
DIETARY FIBRE (AOAC) (g):     0.4            2.5                                                  
SODIUM (g):                   0.4 [393mg]    2.3 [2262mg]                                         
SALT (g) (Na x 58.5/23):      1.0 [1000mg]   5.8 [5752mg]                                         
WATER (g):                    31.6           181.6                                                
NITROGEN (g):                 0.73           4.21                                                  
CHOLESTEROL (mg):             20             117                                                  
POTASSIUM (mg):               125            720                                                  
CALCIUM (mg):                 9              54                                                    
MAGNESIUM (mg):               7              38                                                   
PHOSPHORUS (mg):              44             250                                                  
IRON (mg):                    0.4            2.2                                                  
COPPER (mg):                  0.04           0.23                                                 
ZINC (mg):                    0.7            4.2                                                   
CHLORIDE (mg):                240            1379                                                 
MANGANESE (mg):               0.0            0.2                                                  
SELENIUM (µg):                1              3                                                    
IODINE (µg):                  2              14                                                   
RETINOL (µg):                 3              16                                                    
CAROTENE (µg):                49             285                                                  
VITAMIN D (µg):               0              0                                                    
VITAMIN E (mg):               0.25           1.46                                                 
THIAMIN (mg):                 0.05           0.27                                                 
RIBOFLAVIN (mg):              0.04           0.23                                                  
NIACIN (mg):                  1.3            7.3                                                  
TRYPTOPHAN/60 (mg):           0.7            4.1                                                  
VITAMIN B6 (mg):              0.09           0.50                                                 
VITAMIN B12 (µg):             0.5            3.0                                                  
FOLATE (µg):                  6              36                                                    
PANTOTHENATE (mg):            0.24           1.37                                                 
BIOTIN (µg):                  0.6            3.2                                                  
VITAMIN C (mg):               2              14                                                    
Calculations are based upon the UK Nutrient databank and other data and are our best estimates using the recipe information supplied.
Cooked products: there may be some loss of vitamins from the levels given.
 
 


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