Lamb and Carrot Casserole Recipe

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Ingredients:

Serving

1 quart beef stock
1 1/2 lbs stewing lamb
1 large onion
1 lb carrot
3 stalks celery
1/2 cup pearl barley
salt and pepper

Directions:

Brown the meat in the pan over medium-high heat.
Stir in the vegetables and brown slightly.
Stir in the barely and add stock to cover.
Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour. Add more stock or water if it gets too thick.
When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.86 Kcal (858 kJ)
Calories from fat	40.34 Kcal
		% Daily Value*
Total Fat	4.48g	7%
Cholesterol	55.28mg	18%
Sodium	353.31mg	15%
Potassium	786.69mg	17%
Total Carbs	17.67g	6%
Sugars	5.38g	22%
Dietary Fiber	4.51g	18%
Protein	21.78g	44%
Vitamin C	5.4mg	9%
Vitamin A	0.6mg	19%
Iron	2.2mg	12%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	64.83 Kcal (271 kJ)
Calories from fat	12.77 Kcal
		% Daily Value*
Total Fat	1.42g	7%
Cholesterol	17.5mg	18%
Sodium	111.81mg	15%
Potassium	248.97mg	17%
Total Carbs	5.59g	6%
Sugars	1.7g	22%
Dietary Fiber	1.43g	18%
Protein	6.89g	44%
Vitamin C	1.7mg	9%
Vitamin A	0.2mg	19%
Iron	0.7mg	12%
Calcium	17mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.7

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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