Description

80% meat made up of 70% lamb tripe and 10% turkey meat 10% turkey bone 5% lamb liver 5% either lamb testicle or lamb spleen

We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture

Typical analysis per 100g

161 cal/100g

Moisture 73.25%

Protein 16.66%

Fat 5.69%

Ash 1.5%

Fibre 0.3%