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Lamb Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.4g

Energy (kJ)

1463kJ

Energy (kcal)

350kcal

Carbohydrate incl. fibre (g)

18.7g

Carbohydrate excl. fibre (g)

15.1g

Sugar (g)

6.0g

Fibre (g)

3.6g

Fat (g)

23.2g

Saturated fat (g)

8.5g

Unsaturated fat (g)

13.1g

Monounsaturated fat (g)

9.8g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

1.1g

Cholesterol (mg)

56mg

Sodium (mg)

128mg

Salt (g)

0.32g

Vitamin A (IU)

6024IU

Vitamin C (mg)

12.0mg

Calcium (mg)

58mg

Iron (mg)

2.10mg

Potassium (mg)

492mg

Total

65.6g

5852kJ

1399kcal

74.9g

60.5g

24.0g

14.4g

92.6g

34.2g

52.4g

39.3g

13.1g

4.5g

223mg

512mg

1.28g

24097IU

48.1mg

232mg

8.40mg

1968mg

  • 30 ml Stork margarine
  • 2 onions, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 5 cloves garlic
  • 25 g flour (for dusting the lamb)
  • 400 g lamb neck and 2.5 cm dice, trimmed
  • 1 Knorr chicken stock pot (dissolved in 600 ml boiling water)
  • 15 ml Robertsons freshly ground Black Pepper (crushed)
  • 15 ml balsamic vinegar
  • 2 Robertsons bay leaves
  • 2 stalks rosemary
  • 100 g frozen peas