Directions:
- Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.
- Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.1 Kcal (1445 kJ) | ||
| Calories from fat | 95.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Cholesterol | 84.2mg | 28% | |
| Sodium | 831.67mg | 35% | |
| Potassium | 999.74mg | 21% | |
| Total Carbs | 34.56g | 12% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 27.76g | 56% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.7mg | 21% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.96 Kcal (347 kJ) | ||
| Calories from fat | 22.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 16% | |
|---|---|---|---|
| Cholesterol | 20.24mg | 28% | |
| Sodium | 199.93mg | 35% | |
| Potassium | 240.34mg | 21% | |
| Total Carbs | 8.31g | 12% | |
| Sugars | 1.33g | 22% | |
| Dietary Fiber | 1.35g | 22% | |
| Protein | 6.67g | 56% | |
| Vitamin C | 4.8mg | 33% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 21% | |
| Calcium | 17.3mg | 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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