Lamb Roast with Filling

0
Average: 0 (0 votes)
(0 votes)
Lamb Roast with Filling
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
1199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,199 kcal(57 %)
Protein125.64 g(128 %)
Fat73.03 g(63 %)
Carbohydrates2.21 g(1 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A122.16 mg(15,270 %)
Vitamin D0 μg(0 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.95 mg(86 %)
Niacin46.81 mg(390 %)
Vitamin B₆0.47 mg(34 %)
Folate82.36 μg(27 %)
Pantothenic acid2.53 mg(42 %)
Biotin8.13 μg(18 %)
Vitamin B₁₂11.02 μg(367 %)
Vitamin C0 mg(0 %)
Potassium1,033.41 mg(26 %)
Calcium138.19 mg(14 %)
Magnesium105.7 mg(35 %)
Iron10.07 mg(67 %)
Zinc28.45 mg(356 %)
Saturated fatty acids31 g
Cholesterol478.56 mg

Ingredients

for
4
Ingredients
53 ounces Lamb shoulder (off the bone and pressed flat)
1 Sage
cup cream cheese
olive oil
Rock salt
ground peppers
How healthy are the main ingredients?
cream cheeseSageolive oil
Product recommendation
Tip: add a level teaspoon of Cayenne pepper to the cream cheese.

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Wash and dry the sage. Put 2 small sprigs aside for decoration, remove the leaves of the rest and chop finely.
3.
Mash the cream cheese with a fork. Season, add the chopped sage and a drizzle of olive oil. Stir well.
4.
Spread the cheese mix in the centre of the boned shoulder, roll it in on itself and bind with twine to keep closed.
5.
Place the stuffed shoulder on in a baking dish, drizzle with olive oil and sprinkle with pepper. Add a small glass of water to the base of the dish and transfer to the oven.
6.
Cook for 1 hour basting the meat every 15 minutes or so. Lower the temperature to 170°C | 325F | gas 3 and cook for a further 30 minutes.
7.
Remove the lamb from the oven, sprinkle with rock salt and decorate with the sprigs of sage. Serve with fresh tagliatelle.