Directions:
- Toss the lamb in the flour.
- Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside.
- Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.
- Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
- Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
- Serve hot, sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 758.44 Kcal (3175 kJ) | ||
| Calories from fat | 479.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.24g | 82% | |
|---|---|---|---|
| Cholesterol | 220.57mg | 74% | |
| Sodium | 322.45mg | 13% | |
| Potassium | 703.97mg | 15% | |
| Total Carbs | 13.16g | 4% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 51.22g | 102% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 5.7mg | 32% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 193.18 Kcal (809 kJ) | ||
| Calories from fat | 122.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 82% | |
|---|---|---|---|
| Cholesterol | 56.18mg | 74% | |
| Sodium | 82.13mg | 13% | |
| Potassium | 179.31mg | 15% | |
| Total Carbs | 3.35g | 4% | |
| Sugars | 0.94g | 15% | |
| Dietary Fiber | 0.8g | 13% | |
| Protein | 13.05g | 102% | |
| Vitamin C | 2.1mg | 14% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.4mg | 32% | |
| Calcium | 16.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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