Stewed Breast of Lamb Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Lamb breast1 1⁄2 Pound
 Mushrooms1⁄4 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Fat2 Tablespoon
 Celery soup1 Can (10 oz)
 Light cream1 Cup (16 tbs)
 Flour2 Tablespoon
 Cold water1⁄4 Cup (4 tbs)
 Frozen green peas12 Ounce

Nutrition Facts

Serving size

Calories 681 Calories from Fat 421

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 22.8 g114.2%

Trans Fat 0 g

Cholesterol 60.7 mg

Sodium 313.6 mg13.1%

Total Carbohydrates 23 g7.5%

Dietary Fiber 4.6 g18.3%

Sugars 5.4 g

Protein 43 g86.9%

Vitamin A 20.1% Vitamin C 48.6%

Calcium 5.6% Iron 8%

*Based on a 2000 Calorie diet


Wipe meat with damp cloth or paper towels, and cut into 1-inch cubes.
Wash mushrooms, quarter and saute slowly with onion in fat.
Add lamb, soup and cream.
Cover, and simmer about 1 1/2 hours or until meat is tender, stirring occasionally.
Blend flour and cold water smoothly, and stir into pan to thicken gravy.
Simmer another 10 minutes, stirring constantly.
Add green peas, and continue slow cooking until just tender.
Note: This stew is pale, as meat is stewed without initial browning.