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4 servings
suggest servings
| 4 | pounds | lamb shoulder | or leg, trim fat and cut into bitesize cubes |
| 1/3 | cup | olive oil | |
| 1 | small | garlic clove | minced |
| 1 | teaspoon | rosemary leaves | dried, crushed |
| 1/2 | teaspoon | sage leaves | dried |
| 2 | teaspoons | flour, all-purpose | |
| 1/2 | cup | vinegar | |
| 1/2 | cup | water | |
| 1 | x | salt and black pepper | to taste |
In a large, heavy-bottomed casserole dish brown the meat in hot olive oil.
Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil.
Add garlic, rosemary and sage.
Stir. Sprinkle flour on meat and stir.
Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water.
Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender.
Season to taste with salt and pepper.
Stir frequently during cooking, and add a little hot water if necessary to prevent burning.
| % Daily Value* | |
| Total Fat 59.0g | 91% |
| Saturated Fat 20.0g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 411mg | 17% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 87.0g | 174% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 9% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I am delighted to have found this recipe again. My mother always made this Lane Cake at Xmas time back in the 50's and it is undoubtedly the best fruitcake I have ever eaten. It is best made and let "ripen" a week or so before eating it. I intend to make one during this holiday season. Pat in Raleigh, NC
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