Roast Lamb Shoulder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Lamb shoulder (boned)
- 4 garlic cloves
- 4 sprigs rosemary
- 500 grams small onions
- 2 carrots
- 200 grams Celery root
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 200 milliliters dry white wine
- 400 milliliters lamb stock
Preparation steps
Preheat the oven to 150°C (approximately 300°F). Rinse the lamb and pat dry. Peel and chop the garlic. Pluck 2 sprigs of rosemary and coarsely chop leaves. Peel the onions. Peel carrots and celery root and dice. Mix garlic and the chopped rosemary with 3 tablespoons of olive oil and and coat the lamb. Season the inside with salt and pepper and roll into a roulade. Tie with kitchen twine and season the outside with salt and pepper.
In a roasting pan, heat the remaining oil and sear the lamb on all sides. Remove lamb from roasting pan and add the onions, carrots and celery root. Sear vegetables until brown, deglaze with the white wine and place the lamb on the vegetables. Add stock and place the rosemary sprigs on top. Roast in oven about 2 1/2 hours. As needed, pour in additional stock and occasionally turn the lamb. Before serving, season the sauce with salt and pepper and remove the kitchen twine. Serve with the sauce.
