** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cover the lamb with water and boil for 15 minutes.
2. Drain and dry
the meat.
3. Combine meat and vegetables.
4. Tie the herbs in a small
cloth bag, add to the mixture.
5. Add enough water to almost cover.
6.
Simmer for 1 hour and 30 minutes.
Remove the herb bag and serve.
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Dietary Notes:
This recipe is very low-sodium with 91.67mg per serving
This recipe is high in Vitamin A with 143% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Beef, Rosemary, Onion allergies.