Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock. Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving. Formatted by email@example.com Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue
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|Serving Size: 1 Serving (1763g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1446 (70%)|
|Amt Per Serving||% DV|
|Total Fat 160.7g||214 %|
|Saturated Fat 80.4g||402 %|
|Monounsaturated Fat 57.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1449.2mg||446 %|
|Sodium 421.3mg||15 %|
|Potassium 2644.6mg||70 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 35.1g|
|Protein 107g||153 %|
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Calories per serving: 2062
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