Directions:
- Set oven to 350*F or Mark 4.
- Toss the lamb with the seasoned flour.
- Heat the butter or oil in a frying pan and lightly brown the meat all over for 1 minutes.
- Add the leeks and fry for a further minute, then transfer to a casserole dish.
- Add the barley, herbs and seasonings, then pour over the stock.
- Bring to the boil, cover and cook in the oven for 1 12 to 2 hours. Remove the bundle of herbs (bouquet garni) before serving and serve with boiled potatoes.
- Alternateively, if desired, the stew can be cooked gently, covered, on top of the stove until the meat is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.39 Kcal (3138 kJ) | ||
| Calories from fat | 245.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.29g | 42% | |
|---|---|---|---|
| Cholesterol | 125.8mg | 42% | |
| Sodium | 10341.96mg | 431% | |
| Potassium | 1083.99mg | 23% | |
| Total Carbs | 82.21g | 27% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 17.22g | 69% | |
| Protein | 47.12g | 94% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 9.4mg | 52% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 154.29 Kcal (646 kJ) | ||
| Calories from fat | 50.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 42% | |
|---|---|---|---|
| Cholesterol | 25.9mg | 42% | |
| Sodium | 2129.24mg | 431% | |
| Potassium | 223.17mg | 23% | |
| Total Carbs | 16.93g | 27% | |
| Sugars | 1.09g | 21% | |
| Dietary Fiber | 3.55g | 69% | |
| Protein | 9.7g | 94% | |
| Vitamin C | 3mg | 24% | |
| Iron | 1.9mg | 52% | |
| Calcium | 25.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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