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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the lamb in the flour. | 2. Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside. | 3. Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown. | 4. Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock. | 5. Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender. | 6. Serve hot, sprinkled with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3		boned trimmed cubed	3129.84	0.0	243.7193	232.2886
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
bacon	3	slices	chopped	350.28	1.0752	10.6008	33.3396
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
turnip	4	ounces	diced	31.7514	7.2915	1.0206	0.1134
celery	2	sticks	sliced	-	-	-	-
pearl barley	2	tablespoons		88.0	19.43	2.4775	0.29
herb	2	teaspoons	chopped mixed	-	-	-	-
lamb	1/2	pint		-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.