80% meat made up of 70% lamb tripe and 10% turkey meat 10% turkey bone 5% lamb liver 5% either lamb testicle or lamb spleen We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture Typical analysis per 100g 161 cal/100g Moisture 65% Protein 20% Fat 9% Ash 5% Fibre 0.3%