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Slow Roasted Easter Lamb

Roast Lamb makes for a lovely spring meal and, when cooked slowly, is one of the most succulent meats you can enjoy. Serve with new potatoes, baby carrots and green beans for a truly springtime feel – and don’t forget the gravy!
  • 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