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Suggest a better descriptionTrim fat from lamb. Place lamb and next 3 ingredients in a large Dutch oven. Bring to a simmer; cover and cook over low heat 2 hours or until lamb is tender. Remove lamb from pan, reserving 2 cups liquid. Separate lamb into bite-sized pieces; shred meat with 2 forks. Combine lamb, reserved cooking liquid, pepper, and next 3 ingredients in Dutch oven. Cover and cook over low heat 30 minutes, stirring occasionally. Spoon 1/2 cup lamb mixture onto bottom halves of buns; top each with top half of bun. Yield: 10 servings. Per serving: 284 Calories; 19g Fat (60% calories from fat); 21g Protein; 8g Carbohydrate; 74mg Cholesterol; 97mg Sodium Recipe by: Cooking Light, June 1994, page 125 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 320 | ||
Calories from Fat: 209 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 93.9mg | 29 % | |
Sodium 78mg | 3 % | |
Potassium 364.2mg | 10 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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