Lamb Stew

This recipe encourages a balanced approach to nutritional intake, emphasizing the importance of enjoying lean portions of red meat alongside other nutritious foods.

Recipe Benefits

• A lamb dish consumed in moderation can be an excellent source of high-quality protein and essential nutrients such as zinc.
• When prepared with leeks, potatoes, celery, and carrots, it can become a well-rounded meal, providing a spectrum of vitamins, minerals, and fiber that can support overall health.
• Slow-cooking the lamb dish melds the flavors, resulting in a tender and flavorful stew that doesn’t require excessive added fats.
• Adding fresh thyme and parsley contributes to the dish’s flavor and brings antioxidants and additional nutrients to the table, making it a healthy and delicious meal option.

Ingredients

Ingredients for 8 servings:

• 900 grams boneless leg of lamb, trimmed
• 3 large leeks, white part only, halved, washed and thinly sliced
• 790 grams potatoes
• 3 stalks celery, thinly sliced
• 3 large carrots
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ packed fresh parsley leaves, chopped

Instructions

1. Cut the lamb into pieces that are approximately 2.5 cm in size.
2. Peel the potatoes and carrots first and then cut them into pieces 2.5 cm in size.
3. Combine lamb, potatoes, leeks, carrots, celery, water, thyme, salt, and pepper in a slow cooker.
4. Stir the ingredients well to combine.
5. Put the lid on and cook on low heat until the lamb is fork-tender, which should take around 8 hours.
6. Before serving, stir in the parsley.

Nutritional Information

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