Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1866
Calories
111g
Protein
84g
Fat
163g
Carbs
Counts 21 of 23 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Liver | 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 x 1.4kg/3lb lamb shoulder
- 1 onion
- 2 carrots
- 2 sticks celery
- 1 leek
- ½ head garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tbsp unsalted butter
- 200g/7oz large leaf spinach
- salt and freshly ground black pepper
- 2 ham
- 10 chicken wings
- 1 sprig fresh thyme
- 1 bay leaf
- 1 lamb's tongue
- 1 lamb's heart
- 2 onions
- 2 heads garlic
- 4 carrots
- 4 sticks celery
- 2 leeks
- drizzle olive oil
- 2 lamb's kidneys
- 150g/5oz lambs' liver
- 200ml/7fl oz lamb stock
- 225g/8oz plain flour
- ½ tsp English mustard
- 115g/4¼oz lard
- 1 free-range egg
- drizzle olive oil
- 1 onion
- 2 carrots
- 2 sticks celery
- 1 leek
- 2kg/4lb 6½oz lamb bones, ideally Pen-y-Wyrlod (including reserved bones from lamb shoulder
- cooking liquid, from above lamb shoulder
- ½ head garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 plum
- 5 black peppercorns
- salt and freshly ground black pepper
- 8 carrots
- 8 leeks
- ham stock
- 3 tbsp Welsh salted butter
- 4 onions
- 6 large potatoes, peeled, sliced
- drizzle olive oil
- 1 x 4-bone best end
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes