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About Product
What’s it like?
Our Camel Quarter Pounder offer a mild gamey taste which is very juicy. Try sandwiched between pickled red cabbage & grilled zucchini.
- Our Camel meat is sourced direct from the Australia
- It’s butchered by us, here at Kezie
- Pack includes 2x 114g Quarter Pounders 228g in a pack
Ingredients
Camel (80%), Water, Gluten Free Crumb (Rice Flour, Dextrose, Vegetable Fibre, Glyceryl Monostearate, Caramelised Sugar Syrup, Paprika Extract), Rice Flour, Salt, Spices, Dried Apricots (Sulphite), Sugar, Dried Garlic, Preservative E221 (Sulphite), Herb, Yeast Extract, Antioxidant (Ascorbic Acid), Natural Flavouring
Allergy Advice: For all allergens, see ingredients in BOLD
This game meat may contain shot & bone, we have taken every care to ensure these have been removed.
Nutritional Information
| Values of cooked product | Product (Per 100g) |
|---|---|
| Energy (kJ) | 648 |
| Energy (kcal) | 154 |
| Fat (g) | 3.1 |
| of which Saturates (g) | 2.3 |
| Carbohydrates (g) | 1.4 |
| of which Sugars (g) | 0.1 |
| Fibre (g) | 0.1 |
| Protein (g) | 24.2 |
| Salt (g) | 1.2 |
Cooking Instructions
For best results pan fry from frozen. The following instructions are guidelines only. Ensure that the product is piping hot, thoroughly cooked and no pink colour remains before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Remove from all packaging.
- Heat a little oil in a frying pan over a medium heat.
- Fry burgers over a low to medium heat for 15 –18 minutes.
- Turn occasionally, reduce heat if necessary.
OVEN
- Remove from all packaging.
- Pre heat oven to 220/Fan 200/Gas 6
- Cook Burgers for 18-20 minutes.
- Turn occasionally, reduce heat if necessary.
BBQ:
- Pre-heat the BBQ to a medium heat.
- Remove the product from the packaging.
- Place on the BBQ and cook for 15-18 minutes
- Turn frequently throughout cooking.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
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Camel, Quarter Pounders, 2 in a 228g pack
£2.59
In stock
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