Roast Lamb Shoulder

0
Average: 0 (0 votes)
(0 votes)
Roast Lamb Shoulder
share Share
print
bookmark_border Copy URL
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)
Calorie821 cal.(39 %)
Protein43 g(44 %)
Fat52 g(45 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6.5 mg(54 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin24.6 mg(205 %)
Vitamin B₆0.8 mg(57 %)
Folate90 μg(30 %)
Pantothenic acid2.5 mg(42 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C50 mg(53 %)
Potassium1,567 mg(39 %)
Calcium60 mg(6 %)
Magnesium110 mg(37 %)
Iron5.7 mg(38 %)
Iodine12 μg(6 %)
Zinc8.3 mg(104 %)
Saturated fatty acids15.5 g
Uric acid408 mg
Cholesterol138 mg
Complete sugar5 g

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
How healthy are the main ingredients?
potatogarlic cloveolive oilrosemarysaltonion

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.