Directions:
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.89 Kcal (351 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 166.56mg | 7% | |
| Potassium | 292.98mg | 6% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.92 Kcal (180 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 85.22mg | 7% | |
| Potassium | 149.91mg | 6% | |
| Total Carbs | 8.57g | 6% | |
| Sugars | 3.16g | 25% | |
| Dietary Fiber | 1.83g | 14% | |
| Protein | 1.73g | 7% | |
| Vitamin C | 9.8mg | 32% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 5% | |
| Calcium | 21.2mg | 4% | |
* 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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