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Slow Roasted Easter Lamb

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1.75- 2 kg shoulder of lamb
  • 10 grams Knorr Vegetable Stock Cube
  • 2 -3 tablespoons olive oil
  • 4- 6 garlic unpeeled and halved
  • 5 grams fresh thyme
  • 5 grams sage
  • 5 grams parsley
  • 28 grams Knorr Onion Gravy Pot
  • 5 grams rosemary

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

595kcal

Energy (kJ)

2489kJ

Protein (g)

34.4g

Carbohydrate incl. fibre (g)

8.6g

Carbohydrate excl. fibre (g)

7.7g

Sugar (g)

0.6g

Fibre (g)

0.9g

Fat (g)

46.4g

Saturated fat (g)

19.2g

Unsaturated fat (g)

23.8g

Monounsaturated fat (g)

19.9g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.0g

Cholesterol (mg)

142mg

Sodium (mg)

521mg

Salt (g)

1.30g

Vitamin A (IU)

127IU

Vitamin C (mg)

7.9mg

Calcium (mg)

82mg

Iron (mg)

3.64mg

Potassium (mg)

550mg

Total

4757kcal

19911kJ

275.0g

69.0g

61.6g

4.4g

7.3g

371.2g

153.2g

190.4g

158.9g

30.4g

0.0g

1138mg

4167mg

10.42g

1017IU

63.3mg

655mg

29.14mg

4396mg


  • 1 Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with 1 cube and make into paste.
  • 2 Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
  • 3 Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminum foil to rest.
  • 4 Pour the fat out of the roasting pan. Add the Gravy Pot and 150ml of water to the pan, scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat.
  • 5 Serve the roast lamb with the gravy.