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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

 

recipeNutrients.nutrientsPerServingColumnHeading

Energy (kcal)

596kcal

Energy (kJ)

2494kJ

Protein (g)

34.4g

Carbohydrate incl. fibre (g)

8.9g

Carbohydrate excl. fibre (g)

7.8g

Sugar (g)

0.6g

Fibre (g)

1.1g

Fat (g)

46.5g

Saturated fat (g)

19.2g

Unsaturated fat (g)

23.7g

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)

128IU

Vitamin C (mg)

8.2mg

Calcium (mg)

88mg

Iron (mg)

3.78mg

Potassium (mg)

551mg

recipeNutrients.nutrientsColumnHeading

4767kcal

19953kJ

275.1g

71.1g

62.4g

4.4g

8.7g

371.7g

153.4g

189.5g

159.0g

30.5g

0.0g

1138mg

4168mg

10.43g

1027IU

65.3mg

703mg

30.27mg

4411mg


  • 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.