Slow-roast Lamb
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
725
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 88 μg | (147 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,261 mg | (57 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 730 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 48 ozs bone-in Leg of lamb (trimmed)
- 2 Tbsps olive oil
- rosemary
- 3 cups Baby carrots
- 2 cups new potatoes (peeled)
- 2 cups green String bean (trimmed)
- 1 ½ cups fresh peas
- ¼ cup butter (cubed)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 200°C(180° fan)|400F|gas 6.
2.
Rub the lamb with the olive oil and season with plenty of salt and pepper.
3.
Place on a roasting tray, and place in the oven. Roast for 20 minutes and then reduce the oven to 150°C(130° fan)|300F|gas 3.
4.
Roast for another 2 hours until the thickest part of the leg registers at least 60°C|140F on a meat thermometer.
5.
Remove the lamb from the oven and leave to rest, covered loosely, for 20 minutes.
6.
Cook the potatoes and carrots in a large saucepan of salted, boiling water for 15 minutes. Add the beans and peas, cooking for a further 3 minutes.
7.
Drain the vegetables and toss immediately with the butter and seasoning. Serve alongside the lamb.
