Slow Roasted Easter Lamb
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
34.2g
Energy (kJ)
2462kJ
Energy (kcal)
588kcal
Carbohydrate incl. fibre (g)
7.4g
Carbohydrate excl. fibre (g)
6.6g
Sugar (g)
0.3g
Fibre (g)
0.8g
Fat (g)
46.3g
Saturated fat (g)
19.1g
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)
338mg
Salt (g)
0.85g
Vitamin A (IU)
127IU
Vitamin C (mg)
7.9mg
Calcium (mg)
82mg
Iron (mg)
3.64mg
Potassium (mg)
550mg
Total
273.4g
19697kJ
4706kcal
59.2g
52.4g
2.3g
6.8g
370.5g
152.9g
190.1g
158.9g
30.4g
0.0g
1138mg
2707mg
6.77g
1017IU
63.3mg
655mg
29.14mg
4396mg
- 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
- 1 Knorr Beef Gravy Pots
- 5 grams rosemary
- 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.