Lamb chump joint
Unknown brand
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
None we have assessed
3 of them not yet assessed here
Nutrients
–
Nothing above the low band
Or no figures recorded at all
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (3)
This label lists 1 acidity regulator and 1 colour. 1 more we cannot place from the code alone.
Also on the label, not assessed here yet
- E160 Carotenes colour
- E180 No entry in our register
- E350 Sodium malates acidity regulator
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Lamb (98%), Rosemary Sprig, Sea Salt, Black Pepper, Garlic, Parsley. NO ARTIFICIAL COLOURS, FLAVOURS OR HYDROGENATED FAT. WARNING This product contains raw meat. COOKING INSTRUCTIONS OVEN COOK 180°C/350°F / Fan 160°C / Gas 4 For best results remove from the retrigerator for up to 20 minutes prior to cooking. Remove all packaging. Preheat the oven. Place the lamb in a Toasting tin in the middle shelf of the oven. For Medium: 35 minutes per 500g: Well done: 50 minutes per 500g. Not sultable for microwave cooking. Always follow cooking instructions-Raw meat should always be cooked thoroughly until piping hot and no pink meat remains.
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.