Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
597
Calories
32g
Protein
22g
Fat
70g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Barley | 1 cup cooked (157g) | 193 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb lean neck of lamb
- 10 oz carrot, diced
- 6 oz onion, diced
- 2 chopped leeks
- 1 turnip, diced
- 1 tablespoon pearl barley
- 8 1/2 cups water
- salt and freshly ground pepper
- chopped parsley
- =
Directions
1
Cut meat in small pieces. Put all ingredients except parsley in a saucepan. Season with salt and ground pepper. Add water. Cover pan and bring to a boil. Simmer over low heat for 2 hours. Add fresh parsley just before serving. Makes 6 servings
Recipe sourced from
fandom