Roasted Lamb Shoulder with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 644 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 kilograms Lamb shoulder (with bone)
- 3 Tbsps olive oil
- 1 Tbsp dried herbes de Provence
- salt
- freshly ground peppers
- 1 garlic clove
- 1 handful rosemary
- 2 bay leaves
- 350 milliliters dry Red wine
- 2 Red onions
- 4 carrots
- 2 stalks Celery
- 4 scallions
- 250 grams Cherry tomatoes (Red and yellow)
- 600 grams pureed Tomatoes
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Rinse the lamb and pat dry. Mix oil with the herbs, salt and pepper. Rub over the meat and place it in a large roasting pan. Halve the whole garlic bulb crosswise and add to roasting pan with rosemary (save a little for garnish) and bay leaf. Pour in wine, seal the roasting pan with a lid or foil and place in the oven. Simmer for about 3.5 to 4 hours.
Peel the onions and carrots. Cut the carrots into thick slices and cut the red onions into slices. Rinse and peel the celery and scallions. Cut the celery into 2 cm (approximately 3/4-inch) long pieces and cut scallions into about 10 cm (approximately 4-inch) long pieces. Rinse and halve the tomatoes.
Open the roasting pan and distribute the vegetables around the meat. Pour pureed tomatoes over lamb and season generously with salt and pepper. Return pan to the oven uncovered, raise the temperature to 200°C (approximately 400°F) and cook for about 1 hour more. Then remove the meat and let stand briefly. Squeeze garlic from the skins and mix with the vegetables. Slice meat, garnish as desired with rosemary and serve.
