Roast Lamb Shoulder
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
590
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the over to 160C (140C fan) 325 F, gas 3.
2.
Strip leaves from the rosemary and thyme stems. Chop finely.
3.
Mix half of the herbs with the olive oil and a little pepper. Rub the meat well with the paste.
4.
Mix the sea salt with the remaining herbs and egg whites (and a little water if necessary) to form a soft, but not sticky, paste.
5.
Put approximately one third of the salt/egg paste roasting pan lined with parchment paper. Put the meat on top.
6.
Encase the meat completely with the remaining salt mixture. Bake in the preheated oven for approximately 1 1/2 hours.
7.
At the end of the baking time, take the meat out of the oven and allow rest for 15 minutes. Break open the crust and serve the meat.
