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Braised Lamb Recipe
|Olive oil||3 Tablespoon|
|Celery sticks||2 , chopped|
|Pickling onions||12 Ounce (375 Gram)|
|Boneless leg/Shoulder of lamb||2 Pound, cut into serving pieces (1 Kilogram)|
|Rosemary sprigs||2 , chopped (Plus Extra To Garnish)|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
Calories 584 Calories from Fat 255
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 7.6 g38.2%
Trans Fat 0 g
Cholesterol 197 mg
Sodium 396.4 mg16.5%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2 g8.2%
Sugars 5.4 g
Protein 67 g134.8%
Vitamin A 3.1% Vitamin C 12.6%
Calcium 3.8% Iron 4.2%
*Based on a 2000 Calorie diet
Add the meat, the rosemary and the bay leaves.
Season to taste.
Fry over moderate heat until the meat is browned on all sides.
Stir in the stock and just enough water to cover the meat.
Cover the casserole and simmer for 1 hour or until the meat is tender.
Discard the herbs before serving.
Serve hot, garnished with rosemary.