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Open Nature Lamb Stew Meat Boneless - 1 Lb
Per 4 oz Serving: 230 calories; 7 g sat fat (35% DV); 60 mg sodium (3% DV). 100% Natural (No artificial ingredients - minimally processed) Grass fed. Lamb raised without antibiotics. No added hormones (Lamb raised without added hormones). Quality & satisfaction 100% guaranteed or your money back. US inspected and passed by Department of Agriculture. Born, raised, and harvested in Australia. Further processed and packed in the USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories230 | ||
| % Daily Value* | ||
| Total Fat of 15g daily value 19 percentincludes Saturated Fat of 7g daily value35percent, includes Trans Fat of 1g | ||
| Cholesterol 55mg daily value18percent, | ||
| Sodium 60mg daily value3percent, | ||
| Total Carbohydrate of 1g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 22g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 1.7mg Daily Value 10% | ||
| Potassium 330mg Daily Value 8% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
For food safety, cook thoroughly to a maximum internal temperature of 145 degrees F as measured by a food thermometer. Safe Handling Instructions This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cook thoroughly. Perishable. Keep refrigerated.
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