pre heat oven to 300 degrees c (gas 7) then 100 degrees c (gas mark 3)
trim shoulder of lamb and make small deep incisions on meat, rub in salt and pepper on both sides, place rosemary and garlic in holes created in meat,
place carrot, onions, leek, thyme( use whole thyme and tie with string as its easier to discard later) and bay leaf in a roasting tray then put joint of meat on top. add oil onto lamb, then place the orange juice, zest, tin tomatoes and red wine in tray over vegetables,
(make sure you stack vegetables like a nest for the lamb to sit on)
cover with 3 layers of tin foil to hold in juices and place in the hot oven for ten mins then turn heat down to 100 degrees and cook for 4 hours
The mat should be falling off the bone, take meat out and discard the rosemary , thyme and bay leaf, drained juice and reduce to half then add vegtables, season to taste
flake the meat and stack on a mash potato then spoon over sauce and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 10|
|Calories from Fat: 1235 (87%)|
|Amt Per Serving||% DV|
|Total Fat 137.2g||183 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 98.9g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 0mg||0 %|
|Sodium 82.9mg||3 %|
|Potassium 915.2mg||24 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 28g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1414
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