lamb shiraz lam of tas
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
COLFLO67 | 150 | g | ¥135 | — | |
beef extract | 15 | g | ¥23 | — | |
Onion powder | 75 | g | ¥120 | — | |
Lamb of tas | 9 | kg | ¥23,400 | — | |
Red miso Powder | 10 | g | ¥35 | — | |
water | 250 | ml | ¥0 | — | |
eggs | 55 | g | ¥3,094 | — | |
dried thyme | 3 | g | ¥21 | — | |
rosemary | 4 | g | ¥16 | — | |
redwine | 750 | ml | ¥1,800 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
carrot | 1 | kg | ¥370 | — | |
tomato paste | 80 | g | ¥61 | — | |
garlic | 40 | g | ¥160 | — | |
soy sauce | 20 | ml | ¥14 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
| Total batch cost | ¥29,332 | ||||
| Cost per unit | ¥489 | ||||
| Suggested retail (30% food cost) | ¥1,630 | ||||