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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Layer half of the potato slices on the bottom of a large, heavy pot. | 2. Cover with half of the onion slices, then top with all of the carrots and parsnip. | 3. Layer the lamb pieces evenly over the vegetables and sprinkle with thyme, Worcestershire, salt and black pepper. | 4. Layer with the remaining potato and onion slices. | 5. Pour broth over all ingredients and bring to a light boil over medium-high heat. | 6. Reduce heat to low, cover and simmer 1 1/2 hours, or until lamb is very tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		peeled cut	-	-	-	-
onion	3		cut	192.0	44.832	5.28	0.48
carrot	3		scraped cut	157.44	36.7872	3.5712	0.9216
parsnip	1		peeled cut	99.75	23.9267	1.5959999999999999	0.39899999999999997
lamb shoulder	3 1/2		boneless trimmed cut	4191.264	0.0	263.2241	340.5402
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
worcestershire sauce	4	dashes		-	-	-	-
salt pepper				-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584

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