Lamb fajitas

Time to cook:

This recipe is a rich source of Vitmain B12. Vitamin B 12 contributes to homocysteine metabolism which may be important in helping to reduce the risk of heart disease.

Lamb fajitas


  • 225g (8oz) Lean lamb neck fillet or lamb leg steaks
  • 2x5mlsp (2tsp) Fajita seasoning
  • 1 Carrot, peeled and grated
  • 4 Spring onions, chopped
  • 1 Lemon, juice and zest
  • 100g (4oz) Baby spinach leaves
  • 4 Flour tortillas
  • Chunky Yogurt Dressing :
  • 120g (5floz) Pot of natural yogurt
  • ┬╝ Cucumber, finely diced
  • 2 Spring onions, finely sliced
  • Pinch of chilli powder
  • 5mlsp (1tsp) Fresh mint, chopped


Make the chunky yogurt dressing by mixing all the ingredients together.

Cut the lamb steaks into thin slices or strips and dry fry in a hot non-stick wok for 5-6 minutes. Add the fajita seasoning and cook for a further 1-2 minutes. Add the carrot, spring onions, lemon juice and zest.

Remove from the heat and stir through the baby spinach leaves. Pile the mixture on to the flour tortillas, spoon over a large spoonful of the yogurt dressing, roll up and serve.

Serve with a large pile of mixed salad leaves.

Nutritional information

Per portion: (441g)
Energy 2286 kJ / 541cal
Fat 13g (of which saturates 5g)
Carbohydrate 61g (of which sugars 10g)
Salt 1g
Protein 46g

Applicable type(s) of red meat:
Applicable cut(s) of meat:
Applicable life stage(s):
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