WHAT YOU'LL NEED
- 500 g diced lamb steak
- 1 lamb stock pot
- 200 g butternut squash, peeled, cut into 2 cm pieces
- 200 g parsnip, peeled and cut into 2 cm pieces
- 400 g canned chopped tomatoes
- 2 sprigs of washed thyme
- 100 g barley
- 100 g ready-to-eat green lentils
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
548kcal
Energy (kJ)
2292kJ
Protein (g)
29.0g
Carbohydrate incl. fibre (g)
42.0g
Carbohydrate excl. fibre (g)
31.6g
Sugar (g)
6.5g
Fibre (g)
10.4g
Fat (g)
29.9g
Saturated fat (g)
12.9g
Unsaturated fat (g)
14.5g
Monounsaturated fat (g)
11.8g
Polyunsaturated fat (g)
2.6g
Trans fat (g)
0.0g
Cholesterol (mg)
90mg
Sodium (mg)
657mg
Salt (g)
1.64g
Vitamin A (IU)
4905IU
Vitamin C (mg)
31.0mg
Calcium (mg)
103mg
Iron (mg)
5.60mg
Potassium (mg)
1005mg
Total
2190kcal
9168kJ
116.0g
168.0g
126.2g
25.9g
41.7g
119.6g
51.6g
58.0g
47.4g
10.6g
0.0g
360mg
2626mg
6.57g
19621IU
124.0mg
413mg
22.41mg
4019mg