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Lamb Stew
Total Calories per Serving:   360  
Fat Calories per Serving:   97
Percent Fat Calories per Serving:   26.94%

Portion -  1 - 1/2 cup
Recipe serves four


1 ½ pounds of lamb neck bones (2 large neck bones per serving or 3 small neck bones per serving)

4 medium potatoes, peeled and cut into bite sized pieces (21 oz total)

1 tbl oil

½ cup of flour

1 cup of diced onions

½ cup of frozen green peas

1/3 cup of sliced baby carrots

9 cups of water (enough to cover meat while cooking)

Less than ¼ tsp of thyme

Salt to taste

Ground black pepper to taste

1 bay leaf


Season lamb with salt and pepper and dust lightly with flour on all sides. Preheat large saucepan over medium heat. Add oil. Brown lamb on all sides. Add water, onions, bay leaf, thyme, salt and pepper.

Cover and simmer over medium heat for two hours until lamb is tender.

Add potatoes. Simmer for 15 minutes, then add carrot slices. Simmer for 5 minutes. Check to see when potatoes are tender then add carrots. Simmer for 5 minutes then add green peas. Simmer for five minutes. Remove from heat and serve.

Nutrition Data
Serving Size 1 - 1/2 cup 
Total Calories 360 
    Calories from Fat 97 
% Daily Value
Total Fat Grams 11  17.23% 
    Saturated Fat Grams 0.0249  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 2  
    Monounsaturated Fat Grams 3.0261  
Cholesterol MG 70.59999999  
Sodium MG 538.70000001  
Total Carbs 46  15.33% 
    Fiber Grams 1  
    Sugar Grams 1  
    Protein Grams 24.35  


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