Lamb Casserole Mix

A delicious recipe mix with garlic, rosemary and mint for a rich and tender classic lamb casserole.

£ 1.10

A delicious recipe mix with garlic, rosemary and mint for a rich and tender classic lamb casserole.


Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Natural Flavourings, Spices (Onion Powder, Garlic Powder (4%), Black Pepper), Salt, Herbs (Rosemary (3%), Mint, Thyme), Sugar, Colours (Plain Caramel, Paprika Extract), Acid (Citric Acid)
Total content of herbs and spices = 15.8%

No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG.

Serving Size
35 (g)
UPC Code

Nutritional Information

Typical Values Per 100g
(as sold)
Per serving* %RI** per serving*
Energy 1262kJ/298kcal 1049kJ/251kcal 13%
Fat 0.9g 12.0g 17%
of which saturates 0.2g 4.3g 22%
Carbohydrate 60.7g 10.4g 4%
of which sugars 6.5g 5.2g 6%
Fibre 3.5g 2.2g
Protein 9.9g 24.2g 48%
Salt 14.63g 1.50g 25%

*1 serving = 1/4 of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)

Usage Tips

For OUR RECIPE you will need …

1 sachet Schwartz Classic Lamb Casserole Recipe Mix
1 tbs oil
450g (1lb) lean lamb, diced
1 onion, diced
2 carrots, peeled and diced
300ml (½ pint) cold water

Directions …

1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.

2. Heat oil, fry lamb for 4-5 minutes. Transfer to a casserole dish. Add onion and carrots and fry for 5 minutes. Transfer to the casserole dish.

3. Mix sachet contents with water and add to casserole dish. Stir, cover and cook for 1-2 hours, or until meat is tender.

4. Serve with new potatoes.

Hints & Tips …

Why not try replacing the carrots with red peppers, adding a 400g tin of chopped tomatoes and reducing the water to 150ml (¼ pint) for a Mediterranean-style casserole.  Alternatively, try replacing the lamb with diced beef.

Additional Usage …

Slow Cooker directions: Place lamb, onion and carrots in the cooker.  Mix sachet contents with water and add to the cooker.  Cook to your slow cooker instructions.

Store in a cool, dry place out of direct sunlight.

Freezing Guidelines …

This finished recipe is suitable for freezing.  Transfer the cooked recipe to an airtight container, leave to cool prior to sealing.  For best results use within 1 month of freezing.

Defrost thoroughly overnight in a refrigerator.  Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout.  Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.