Lamb Cooked in Salt Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,159 cal. | (55 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 311.4 μg | (519 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Lamb shoulder (about 1.5 kg)
- 1 kilogram Pastry flour
- 1 kilogram coarse sea salt salt
- 500 milliliters water
- salt
- freshly ground peppers
- 300 grams Spinach
- 250 grams Celery root
- 2 Tbsps almonds
Preparation steps
Knead together the flour, coarse salt and 500 ml (approximately 2 cups) of water into a uniform dough. Place on a floured surface and roll out to an elongated oval.
Trim the lamb shoulder and remove the bone. Cut lengthwise into about 12 cm (approximately 4 3/4 inch) wide strips. Season with salt and pepper.
Rinse and trim the spinach. Blanch in boiling salted water for 1 minute and drain well.
Remove the strings from the celery, slice thinly and blanch in boiling salted water for 4 minutes. Drain well.
Spread half of the celery in the middle of the dough. Place the meat on it and top with remaining celery slices. Sprinkle the almonds and spinach on top. Season with salt and pepper. Cover the lamb with the salt dough and seal the edges.
Set the dough in a roasting pan and bake in an oven preheated to 160°C (approximately 320°F) for 1 1/2 hours.
Transfer the finished lamb shoulder to a cutting board and let rest for 30 minutes. Break the hard crust and arrange the meat and vegetables on a preheated plate for serving.
