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6 Serves
84 Mins
Cut the lamb meat into small, uniform cubes using a sharp chef's knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
19 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
483 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Place the cubed lamb and lamb fat into a heavy-bottomed pot or Dutch oven over low heat, allowing the fat to render slowly.
Season the mixture generously with salt and black pepper, stirring occasionally with a wooden spoon until the meat is tender and fully submerged in the rendered fat.
15
g19
g16
g
French
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