• med fat 3.11g 3.11%
  • low sat fat 1.11g 1.11%
  • med salt 318.67mg 0.32%
  • low sugar 1.52g 1.52%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dressing

Cooking method:

The dressing:

  1. Place all ingredients for dressing in a small bowl.
  2. Mix with a fork until well combined.
  3. Set aside.

The lamb salad

  1. Heat oil in large frying pan. Add lamb and cook over high heat for 1-2 minutes each side.
  2. Reduce heat and cook for a further 3-4 minutes each side using a medium heat.
  3. Remove from pan and cover with foil. Rest meat for 5 minutes keeping it warm.
  4. Slice lamb on the diagonal into 1cm thick slices.
  5. Combine vegetables and spices in a large bowl and mix until well combined. 
  6. Place slices of lamb over the top of the salad.
  7. Just before serving pour the dressing over the lamb and salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
204.66g
100.00g
Energy (kJ)
772.15kJ
377.28kJ
Protein (g)
27.38g
13.38g
Total fat (g)
6.37g
3.11g
- Saturated fat (g)
2.28g
1.11g
- Polyunsaturated fat (g)
0.94g
0.46g
- Monounsaturated fat (g)
2.44g
1.19g
Cholesterol (mg)
81.25mg
39.70mg
Carbohydrate-available (g)
3.65g
1.78g
CarbohydrateSE (g)
3.55g
1.73g
- Sugars (g)
3.11g
1.52g
Water (g)
160.30g
78.33g
Dietary fibre (g)
1.57g
0.77g
Thiamin (mg)
0.16mg
0.08mg
Riboflavin (mg)
0.41mg
0.20mg
Niacin (mg)
7.54mg
3.69mg
Niacin equivalents (mg)
13.51mg
6.60mg
Vitamin C (mg)
16.20mg
7.92mg
Total folate (ug)
29.92ug
14.62ug
Total vitamin A equivalents (ug)
19.20ug
9.38ug
Retinol (ug)
3.80ug
1.86ug
Beta carotene equivalents (ug)
91.76ug
44.83ug
Sodium (mg)
652.18mg
318.67mg
Potassium (mg)
595.10mg
290.77mg
Magnesium (mg)
44.31mg
21.65mg
Calcium (mg)
25.02mg
12.23mg
Phosphorus (mg)
330.44mg
161.46mg
Iron (mg)
3.69mg
1.80mg
Zinc (mg)
4.19mg
2.05mg

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