Succulent Lamb Stew with Root Vegetables

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

30.1g

Energy (kJ)

1970kJ

Energy (kcal)

472kcal

Carbohydrate incl. fibre (g)

41.2g

Carbohydrate excl. fibre (g)

33.1g

Sugar (g)

13.2g

Fibre (g)

8.1g

Fat (g)

21.5g

Saturated fat (g)

6.8g

Unsaturated fat (g)

8.8g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.1g

Cholesterol (mg)

83mg

Sodium (mg)

1249mg

Salt (g)

3.12g

Vitamin A (IU)

11599IU

Vitamin C (mg)

24.6mg

Calcium (mg)

106mg

Iron (mg)

1.89mg

Potassium (mg)

644mg

Total

60.1g

3939kJ

945kcal

82.4g

66.1g

26.5g

16.2g

42.9g

13.6g

17.5g

0.2g

0.6g

0.2g

166mg

2499mg

6.25g

23198IU

49.2mg

211mg

3.79mg

1287mg

Ingredients
Cook

2 tablespoons Flora Buttery
2 onions diced
2 carrots diced
3 celery sticks diced
5 garlic cloves thinly sliced
25 grams flour
400 grams lamb neck fillets trimmed and cut into cubes
1 Knorr Lamb Stock Cube (dissolved in 600 ml boiling water)
1 Knorr 3 Peppercorn Flavour Pot
1 tablespoon balsamic vinegar
2 bay leaves
2 rosemary stalks
100 grams frozen peas