Peppered Lamb Stew

Peppered Lamb Stew

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This is a hearty meal that involves few ingredients. The meat will be tender and juicy, and the vegetables will be crisp. If you're not sure what to make for dinner, this is a great option.
Servings: 4
Calories: 620


  • 1 oz dripping
  • 1 1/2 lb middle neck of lamb
  • 6 oz onions skinned and sliced
  • 8 oz carrots peeled and sliced
  • 8 oz turnips peeled and sliced
  • 2 tbsp plain flour
  • 1 pint water or stock
  • 2 tbsp worcestershire sauce
  • salt and freshly ground pepper


  • Heat the dripping in a flameproof casserole and fry the meat to brown on all sides. Drain the meat and set aside.
  • Add the vegetables to the casserole and cook gently for 5 minutes. Add the flour and cook, stirring, until pale golden. Add the liquid and bring to the boil, stirring.
  • Return the meat to the pan with the Worcestershire sauce and seasoning. Cover and simmer for 1 1/2 hours, or until the meat is fork tender.
Calories: 620 kcal
Carbohydrates: 18 g
Protein: 30 g
Fat: 47g
Saturated Fat: 20 g
Cholesterol: 131 mg
Sodium: 279 mg
Potassium: 801 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 9480 IU
Vitamin C: 20 mg
Calcium: 86 mg
Iron: 4 mg
Dishes Stews
Ingredients Lamb, Neck of Lamb
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