Directions:
- Put lamb, pearl barley, split peas into very large pot with water.
- Bring to boil on moderate flame.
- Skim froth from top.
- Turn flame to low, and simmer for 30 minutes.
- Add all prepared vegetables,.
- Cover & continue gently for 1 - 1 1/2 hours until lamb is tender.
- Meanwhile peel & boil potatoes when cooked, mash with some butter & milk to taste.
- Spoon into a warmed serving dish - keep warm.
- To dish up serve BROTH ONLY into soup bowls & serve with Bere Scones.
- Follow 1st course by lifting meat from pan & placing on serving platter.
- Surround meat with chunks of vegetables.
- Spoon some of the broth over the dish.
- Scatter with remaining chopped parsley.
- Serve with dish of mashed potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.29 Kcal (709 kJ) | ||
| Calories from fat | 7.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 0% | |
| Sodium | 173.03mg | 7% | |
| Potassium | 538mg | 11% | |
| Total Carbs | 35.51g | 12% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.7mg | 10% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.84 Kcal (326 kJ) | ||
| Calories from fat | 3.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 79.55mg | 7% | |
| Potassium | 247.36mg | 11% | |
| Total Carbs | 16.32g | 12% | |
| Sugars | 3.7g | 32% | |
| Dietary Fiber | 3.77g | 33% | |
| Protein | 2.68g | 12% | |
| Vitamin C | 9.9mg | 36% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.8mg | 10% | |
| Calcium | 32.6mg | 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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