Lamb Neck Stew with Root Vegetables
Lamb Neck Stew with Root Vegetables is a hearty, slow-cooked dish featuring tender lamb neck pieces simmered with chunky root vegetables like carrots, potatoes, and parsnips. Originating from British and Irish culinary traditions, it's a classic comfort food designed to make economical cuts of meat tender and flavorful. The long cooking process allows the collagen in the lamb neck to break down, creating a rich, gelatinous broth.
🍽️ Nutrition at a glance
This dish is a balanced, protein-rich meal with moderate fat from the lamb and carbohydrates from the root vegetables. It provides a good source of iron, zinc, and B vitamins from the meat, along with potassium and fiber from the vegetables, with a typical serving containing approximately 450-550 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 28 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 3.2 mg |
| Zinc | 5.8 mg |
| Potassium | 680 mg |
| Vitamin A | 450 mcg |
| Vitamin C | 15 mg |
| Niacin (B3) | 7.5 mg |
| Phosphorus | 280 mg |
| Selenium | 22 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Lamb neck is a traditionally underutilized cut that becomes exceptionally tender and flavorful through slow braising, making it a sustainable and economical choice. Nutritionally, the combination of collagen-rich meat and starchy vegetables creates a satisfying, nutrient-dense meal that supports gut health and provides sustained energy.
