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Half lamb leg bone in

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EAN 0014402513747 · Marks & Spencer · Meats and their products

Identity

Name
Half lamb leg bone in
Barcode (EAN/GTIN)
0014402513747
Brand / Manufacturer
Marks & Spencer
Category
Meats and their products
Country of Origin
United Kingdom
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

A half lamb leg bone-in from Marks & Spencer, offering a tender and flavorful cut suitable for roasting or slow cooking. This meat product comes from the hind leg portion, retaining the bone for enhanced taste during preparation.

Ingredients

Lamb half leg bone in

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

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Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

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