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Add a photoServings: 12
Ingredients
- 4 lbs. lamb shoulder, boned and cut to 1 1/2 inch cubes
- 1 quart. water
- 1 tbsp. salt
- 2-3 strained fresh dill or possibly 2 teaspoon dry dill leaves
Directions
- Place meat in boiling water with dill and salt. Let cook about an hour or possibly till tender. Take off foam as it develops. When the meat is done, remove it from the liquid, strain the broth and use for sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 202 | 70% |
| Total Fat 22.36g | 28% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 659mg | 27% |
| Potassium 280mg | 8% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 20.13g | 32% |
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