Succulent Lamb Stew with Root Vegetables
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
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
- 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