Lamb Shoulder with Vegetables
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
1116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,116 cal. | (53 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,518 mg | (38 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 745 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 carrots
- 2 onions
- 1 Parsnip
- 2 sprigs Sage
- 1 sprig rosemary
- 3 sprigs thyme
- 1 ⅗ kilograms Lamb shoulder (ready to cook, with bone)
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 200 milliliters dry white wine
- 400 milliliters lamb stock
Preparation steps
1.
Preheat oven to 120°C (approximately 250°F.)
2.
Peel carrots, onions and parsnip. Halve carrots lengthwise and cut into slices. Cut onions and parsnip in columns and dice celery.
3.
Rinse herbs, shake dry and pluck. Rinse lamb shoulder, pat dry and tie with kitchen twine. Peel garlic, squeeze through press, mix with oil and rub lamb flesh with mixture. Season lamb with salt and pepper and sear on all sides in hot roasting pan.
Remove lamb and fry prepared vegetables in roasting pan. Deglaze with wine, add lamb and herbs, pour in lamb stock and simmer in preheated oven for 2.5-3 hours. Deglaze with some pan juices and rotate lamb. Remove kitchen twine from lamb, season sauce to taste and serve.
