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Nutrition details - Economy - Satay Lamb

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Economy - Satay Lamb

Economy - Satay Lamb

Aromatic Malaysian style lamb satay is a favourite with creamy coconut sauce served with fluffy rice and sweet raisins, beans, corn and carrot.

Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.


Lamb (25%), Raisin Rice (22%) [Water, White Rice, Raisins, Canola Oil, Lo Salt], Carrots (12%), Green Beans (8%), Sweet Corn (8%), Water, Sunflower Seeds, Onion, Capsicum, Crushed Tomatoes (Citric Acid (330)), Coconut Milk Powder (Maltodextrin (Corn), Milk Protein), Lemon Juice (Preservative (223) (Sulphites)), Antioxidant (300)), Textured Vegetable Protein (Soy Flour, Caramel Colour (150a)), Ginger (Food Acid (260)), Preservative (202), Vegetable Gum (415, 412), Garlic, Sugar, Modified Corn Starch (1422), Beef Stock Blend (Soy, Flavour Enhancer 627, 631), Tapioca, Canola Oil, Turmeric, Cumin, Paprika, Chilli Powder, Chinese Five Spice, Pepper, Lo Salt), Vegetable Gum (415), Lo Salt. CONTAINS MILK, SOY & SULPHITES.

Nutritional Details

Regular Size 360g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1962kj 545kJ
(471Cal) (131Cal)
Protein: 27.7g 7.7g
--Gluten: Nil Detected Nil Detected
Fat, Total: 23g 6.4g
--Saturated: 4g 1.1g
Carbohydrates: 36.7g 10.2g
--Sugars: 9.7g 2.7g
Dietary Fibre: 7.6g 2.1g
Sodium: 324mg 90mg
Potassium: 641mg 178mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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