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Roast Shoulder of Lamb

The secret of the great taste in this classic roast shoulder of lamb dish is to crumble the stock cube in with the oil to form a paste that’s then rubbed into the lamb before roasting.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Lamb Stock Cube
  • 2 tbsp olive oil
  • 1.75 kg shoulder of lamb
  • 8 small red onions
  • 300 g chantenay carrots
  • 10 cloves garlic, unpeeled
  • 2 sprigs thyme
  • 4 sprigs rosemary
  • 1 tbsp flour
  • 1 Knorr Lamb Stock Pot, dissolved in 450ml boiling water

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

544kcal

Energy (kJ)

2278kJ

Protein (g)

30.3g

Carbohydrate incl. fibre (g)

12.3g

Carbohydrate excl. fibre (g)

9.9g

Sugar (g)

4.5g

Fibre (g)

2.4g

Fat (g)

41.1g

Saturated fat (g)

16.9g

Unsaturated fat (g)

21.1g

Monounsaturated fat (g)

17.7g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

125mg

Sodium (mg)

477mg

Salt (g)

1.19g

Vitamin A (IU)

5605IU

Vitamin C (mg)

8.3mg

Calcium (mg)

68mg

Iron (mg)

3.13mg

Potassium (mg)

649mg

Total

4354kcal

18220kJ

242.1g

98.5g

79.1g

36.4g

19.4g

329.2g

134.9g

168.7g

141.6g

27.1g

0.0g

998mg

3819mg

9.55g

44841IU

66.5mg

544mg

25.01mg

5190mg