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Rosemary-Dijon Encrusted Rack of Lamb

Nutritional Info

Nutrition Facts

varied servings per container
Serving Size: 5 oz, ckd (140 g)

 
Calories240
     Calories from Fat60

Amount Per Serving and/or % Daily Value*

Total Fat6 g (9%)
     Saturated Fat5 g (25%)
     Trans Fat0 g (0%)
Cholesterol80 mg (27%)
Sodium590 mg (25%)
Total Carbohydrate4 g (1%)
     Dietary Fiber0 g (0%)
     Sugars0 g (0%)
Protein29 g (0%)

Vitamin A32 IU (0%)
Vitamin C0 mg (0%)
Calcium24 mcg (2%)
Iron2 mg (10%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 Each Approx. 1.5 lb.

for Personal Shopping

Rosemary-Dijon Encrusted Rack of Lamb
Ingredients

Lamb, Water, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Wheat Flour, Sofrita (Onion, Olive Oil, Garlic, Red Chili Peppers), Demi Glace (Veal Stock [Veal Bones, Water], Roux [Wheat Flour, Veal Fat], Modified Food Starch, Vegetable Stocks [Carrot, Celery, Onion Stocks], Red Wine, Wheat Flour, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock), Heavy Cream, Beef Base (Roasted Beef with Beef Juices, Salt, Flavoring, Potato Flour, Caramel Color, Paprika), Modified Cornstarch, Roasted Turkey with Juices, Salt, Cornstarch, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast Extract, Sugar, Palm Oil, Salted Butter, Black Pepper, Yeast, Potato Flour, Rosemary, Natural Flavor, Nisin Preparation, Maltodextrin, Rendered Turkey Fat, Rice Flour, Caramel Color.

Warnings

ALLERGENS: Contains Milk, Wheat. Other allergens may be present due to shared preparation area.

Directions

Bake: Remove wrap and sauce. Bake at 400 F about 30 min or internal temp of 125 F (rare), 130 F (med), or 145 F (well). Rest 10 min. Heat sauce separately and pour over lamb before serving.

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