Try this A Ns Slow Shoulder of Lamb recipe, or contribute your own.
Suggest a better descriptionPut shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 53 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.2mg | 0 % | |
Potassium 216.5mg | 6 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.2g | ||
Protein 1.5g | 2 % | |
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: 53
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