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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%)
Sodium720 mg (30%)
Total Carbohydrate5 g (2%)
     Dietary Fiber0 g (0%)
     Sugars0 g (0%)
Protein28 g (0%)

Vitamin A31 IU (0%)
Vitamin C0 mg (0%)
Calcium23 mcg (2%)
Iron2 mg (8%)

* 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.

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Ingredients

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

Warnings

ALLERGENS: Contains Milk, Wheat. MAY CONTAIN Crustacean Shellfish, Egg, Fish, Peanut, Soy and Tree Nuts 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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