Recipe detail

Name: Irish Stew
Yield: 8
Cuisine: English
Ingredients: 500.0000 g; 20.0000 g; 5.0000 ml; 2.0000 tPcs; 400.0000 g; 300.0000 g; 750.0000 l

Lamb/Mutton Irish Stew

12. 2. 2024

Author: Phil Smith

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

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Program steps

Preheating:
210 °C

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Hot air

0 %

Termination by time

00:10 hh:mm

200 °C

100 %

Combination

80 %

Termination by time

04:00 hh:mm

140 °C

60 %

Ingredients - number of portions - 8

Name	Value	Unit
Lamb neck fillet	500	g
flour	20	g
olive oil	5	ml
white onion	2	pcs
potatoes	400	g
Chantenay Carrots	300	g
Lamb Stock	750	l

Nutrition and allergens

Allergens:
Minerals: Ca, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	416 kJ
Carbohydrate	12.6 g
Fat	2.9 g
Protein	13.3 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