Rosemary Stuffed Shoulder of Lamb
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INGREDIENTS
INSTRUCTIONS
Mix sausage meat, crumbs, rosemary and egg together. Season and stuff the lamb then tie into a long shape. Seal the joint in a hot oil pan. Roast in the oven for 20 minutes at 180C. Cut peppers, courgettes, onion and aubergine into slices and fry in olive oil in a griddle pan. Serve lamb on bed of grilled vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2964g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 867 | ||
| Calories from Fat: 91 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.2g | 14 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 211.5mg | 65 % | |
| Sodium 471.1mg | 16 % | |
| Potassium 5034.6mg | 132 % | |
| Total Carbohydrate 178.7g | 53 % | |
| Dietary Fiber 40.9g | 164 % | |
| Sugars, other 137.8g | ||
| Protein 35.8g | 51 % | |
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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. |
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Calories per serving: 867
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