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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)

543kcal

Energy (kJ)

2272kJ

Protein (g)

30.2g

Carbohydrate incl. fibre (g)

12.0g

Carbohydrate excl. fibre (g)

9.8g

Sugar (g)

4.5g

Fibre (g)

2.2g

Fat (g)

41.1g

Saturated fat (g)

16.8g

Unsaturated fat (g)

21.2g

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)

5604IU

Vitamin C (mg)

8.1mg

Calcium (mg)

62mg

Iron (mg)

2.98mg

Potassium (mg)

647mg

Total

4344kcal

18178kJ

242.0g

96.3g

78.3g

36.4g

18.0g

328.7g

134.7g

169.6g

141.5g

27.0g

0.0g

998mg

3817mg

9.54g

44831IU

64.5mg

496mg

23.86mg

5175mg