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    You are in: Home / Recipes / Slow Cooked Lamb Shoulder With Roast Vegetables Recipe
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    Slow Cooked Lamb Shoulder With Roast Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Wendys Kitchen's Note:

    From Gourmet Traveller

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    Ingredients:

    Servings:

    Units: US | Metric

    Roast vegetables

    Directions:

    1. 1
      Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
    2. 2
      For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

    Ratings & Reviews:

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    Nutritional Facts for Slow Cooked Lamb Shoulder With Roast Vegetables

    Serving Size: 1 (795 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 901.1
     
    Calories from Fat 500
    55%
    Total Fat 55.6 g
    85%
    Saturated Fat 23.7 g
    118%
    Cholesterol 182.8 mg
    60%
    Sodium 299.7 mg
    12%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 8.6 g
    34%
    Sugars 10.3 g
    41%
    Protein 50.3 g
    100%

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