Recipe detail

Lamb/Mutton Irish Stew

12. 2. 2024

Author: Phil Smith

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

  • Preheating:
  • 210 °C

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1
Hot air
0 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 
2
Combination
80 %
time icon Termination by time
time icon 04:00 hh:mm
probe icon 140 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
Lamb neck fillet 500 g
flour 20 g
olive oil 5 ml
leek 2 pcs
Charlotte Potatoes 400 g
Chantenay Carrots 300 g
Lamb Stock 750 l

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, D, E, K

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

Place a deep G/N container (at least 200ml) into the oven with the olive oil and pre-heat the oven.
While this is pre-heating, place the diced lamb into the seasoned flour, shake off any excess flour, then add to the pre-heated oil, stir in all the meat until it's covered, then add the rest of the ingredients to the container and cook for 4 hours.

Stir occasionally while cooking

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full