Roast Lamb Shoulder
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
821
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 821 cal. | (39 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,567 mg | (39 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 408 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Lamb shoulder (suckling lamb)
- salt
- peppers
- 1 onion
- 8 cloves garlic cloves
- 4 Tbsps olive oil
- 3 ½ cups lamb stock
- 2 sprigs rosemary
- 2 bay leaves
- In addition
- 6 ⅔ cups waxy potatoes
Preparation steps
1.
Preheat the oven to 180°C.
2.
Remove any gristle from the meat and season with salt and pepper. Peel and finely chop the onion and 2 cloves of garlic. Heat the oil in one large roasting tin (or 2 small ones) and brown the shoulders of lamb on all sides. Add the onion and diced garlic and fry briefly. Then deglaze with 200 ml lamb stock. Add the rosemary sprigs and bay leaves and roast in the preheated oven for 1-1.5 hours. Baste the meat frequently with the stock, adding more stock as necessary (when the stock has boiled away). Wash and peel the potatoes and cut into largish dice. Peel and slice the remaining cloves of garlic and mix with the potatoes. Put in the roasting tin around the meat for the last 30 minutes of cooking time.
