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    You are in: Home / Recipes / Pot Roast Lamb Recipe
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    Pot Roast Lamb

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Sherrie-pie's Note:

    If you prefer a milder flavour, using passata instead of pasta sauce. The wine makes the meat very tender.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190C/375F/Gas5. Put lamb joint in centre of a alrge roasting dish. Surround with onions, celery, carrots and potatoes. Peel garlic and cut in half. Rub cut surfaces of garlic all over lamb.
    2. 2
      Stretch bacon rashers over lamb, securing with cocktail sticks. Using a skewer, make holes evenly over lamb and insert a rosemary sprig in each hole.
    3. 3
      Mix together pasta sauce and wine in a jub. Season and pour over vegetables around meat. Sprinkle herbs over vegetables.
    4. 4
      Cover with foil. Roast for 2 hours. Remove foil. Roast for 20 minutes until the gravy thickens. Remove cocktail sticks. Serve.

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    Nutritional Facts for Pot Roast Lamb

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.1
     
    Calories from Fat 338
    48%
    Total Fat 37.6 g
    57%
    Saturated Fat 15.1 g
    75%
    Cholesterol 149.4 mg
    49%
    Sodium 407.0 mg
    16%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 6.8 g
    27%
    Sugars 8.9 g
    35%
    Protein 43.9 g
    87%

    The following items or measurements are not included:

    rosemary sprigs

    tomato sauce with herbs

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