Pork and Lamb Casserole

pork and lamb casserole

Pork and Lamb Casserole

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A hearty casserole with chunks of leftover pork and lamb, which you can make in a slow cooker.
Servings: 4
Calories: 427


  • 12 oz pork fillet
  • 8 oz lean leg lamb
  • 1 tbsp seasoned flour
  • 1 small cabbage
  • 6 baby carrots
  • 1 lb small new potatoes
  • 6 button onions
  • 7 oz French beans
  • 3/4 pint dry cider
  • salt and pepper
  • 2 tbsp chopped parsley


  • Cut meat into thin strips, removing any fat. Toss in seasonea flour.
  • Cut the cabbage into thin wedges. Remove outer leaves and cut out most of the tough stalk, leaving just enough to hold the leaves together. Scrub carrots and potatoes, peel onions and top and tail beans.
  • Put vegetables and meat into a flameproof casserole. Add cider, seasoning and parsley.
  • Bring to the boil, cover and simmer for 25 - 30 mins, stirring occasionally, until the vegetables are tender.
  • You can vary the vegetables depending on availability. During the winter use root vegetables such as turnips or parsnips.
  • This recipe tastes just as good made with stock or white wine instead of the cider.
Calories: 427 kcal
Carbohydrates: 58 g
Protein: 33 g
Fat: 5g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 892 mg
Potassium: 1693 mg
Fiber: 13 g
Sugar: 20 g
Vitamin A: 2809 IU
Vitamin C: 127 mg
Calcium: 176 mg
Iron: 6 mg
Dishes Casseroles
Ingredients Lamb, Leg of Lamb
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