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Slow-Cooker Lamb and Fig Stew: Main Image

Quick Facts

Nutrition Facts

Calories 326
  Calories from Fat 36 (11%)
(6%)Total Fat 4g
(7%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(16%)Cholesterol 48mg
(4%)Sodium 87mg
(31%)Potassium 1074mg
Total Carbohydrate 37g
(20%)Dietary Fiber 5g
Sugars 4g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Slow-Cooker Lamb and Fig Stew


  • 1- 1/2 lbs trimmed and cubed American lamb boneless leg or shoulder

  • 2 cups less-sodium chicken broth

  • 2 cups dry white wine

  • 1 lb red onions, trimmed and cut into narrow wedges

  • 1- 1/2 lbs yams, pared and cubed

  • 1 Tbs grated orange peel

  • 1 cup dried figs, stemmed and halved

  • 1/4 cup flour

  • 1/2 cup white wine

  • 1/2 cup minced parsley (optional)

  • salt and pepper

Lamb, yams, and figs add to the earthiness of this easy one-pot meal.


  • In a 5 or 6-quart slow cooker, combine lamb, broth, wine, onions, yams and orange peel. Cover and cook on low for 6 to 8 hours or until lamb is tender. Stir in figs, flour and wine. Cook 45 minutes longer.
  • If desired, add minced parsley and season with salt and pepper before serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.