Roasted Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,385 mg | (35 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 703 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Leg of lamb (with bone, about 1.5 kg)
- 4 Tbsps olive oil
- 1 Tbsp herbes de Provence
- salt
- freshly ground peppers
- 2 fresh garlic cloves
- 8 shallots
- 200 milliliters dry white wine
- 4 organic lemons
- 3 sprigs rosemary
Preparation steps
Rinse lamb and pat dry. Whisk oil with herbs, season with salt and pepper and rub lamb all over with the mixture. Heat oil in a roasting pan and brown meat on all sides. Peel garlic and shallots and halve each horizontally. Add to lamb pan and saute briefly, add wine and roast in preheated oven at 80°C (approximately 175°F) for about 5-6 hours. Baste meat with gravy often and add water as needed.
Rinse lemon in hot water, wipe dry and halve. Rinse and shake dry rosemary, pluck off leaves and combine with lemon halves . Place into a roasting pan during the last half hour of roasting.
As soon as lamb in done, turn up oven temperature to a broil and roast everything until nicely browned, watching carefully. Arrange meat and vegetables on a platter, season sauce to taste and drizzle meat with sauce. Serve.
