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Lamb and Autumn Vegetable Stew

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

33.7 g
37.1 g
5.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 417
  • Fat 15.3 g
    • Saturated   3.3 g
    • + Trans 
  • Cholesterol 92 mg
  • Sodium   1205 mg
  • Carbohydrate 37.1 g
    • Fibre   5.8 g
    • Sugars  
  • Protein 33.7 g
    • Vitamin A 132 %
    • Vitamin C 52 %
    • Calcium 10 %
    • Iron 34 %


Preheat the oven to 325 degrees F. Season the lamb with salt and pepper. Place the oil in a Dutch oven or ovenproof pot set over medium-high heat. When hot, add the lamb and brown on all sides. Add the onion, celery and garlic and cook 3–4 minutes. Mix in the flour and cook 2–3 minutes more. Slowly, stirring constantly, mix in the stock. Mix in the mustard and rosemary and bring to a simmer. Cover and cook in the oven for 45 minutes. Stir in the squash, sweet potato and parsnip and cook in the oven 30 minutes more, or until the meat and vegetables are tender. Stir in the parsley, adjust the seasoning and serve.

Note: If cubed lamb stew meat is unavailable, buy an equal weight of lamb medallions and cut them into cubes.

Serving Suggestions

Serve the stew on bed of something that will deliciously soak up its sauce, such as Blue Cheese and Chive Mashed Potatoes, or Couscous with Citrus, Pine Nuts and Mint. You’ll find recipes for these dishes in our website recipe collection.

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