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Lamb Stew with Rosemary Dumplings

Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.

DinnerComfort FoodLambBritishStewSlow Cook
Estimated Nutrition
Calories
921
kcal / serving
3684 kcal total
Carbs
67.5g
per serving
269.8 g total
Fat
52.6g
per serving
210.2 g total
Protein
44.7g
per serving
178.6 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Baking Powder
Dairy
50
g
Butter
GrainsCereals
25
g
Plain Flour
for dusting
125
g
Plain Flour
for dumplings
Liquids
50
ml
White Wine
1.25
l
Lamb Stock
500
ml
Lamb Stock
for cooking dumplings
Meat
750
g
Lamb Neck Fillet
cut into 2.5cm cubes
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
sprig
Rosemary
fresh
4
piece
Bay Leaf
3
tbsp
Flat leaf Parsley
roughly chopped
1
tbsp
Rosemary
finely chopped
OilsFats
1
tbsp
Olive Oil
65
g
Suet
Vegetables
12
piece
Onion
baby onions, peeled
2
piece
Carrot
medium, cut into large dice
1
piece
Swede
medium, cut into large dice

Method

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