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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F | 2. Place the shallots in a heatproof bowl and cover with boiling water. Set aside for about 5 minutes until the skins soften, then drain. | 3. Place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic. | 4. Peel the shallots, trimming off the ends but keeping them whole. Add to the pot, season and cover with a lid or foil. | 5. Cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender. | 6. Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes. | 7. Strain the liquid then return to the pan and reduce for 5-6 minutes. | 8. Carve the lamb and serve with the shallots and gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	9	ounces		183.7047	42.8644	6.3786	0.2551
leg lamb	5		part-boned	5216.4	0.0	406.1988	387.1476
cider	1			21.903000000000002	0.97	0.0	0.0
cider vinegar	7	tablespoons		21.903000000000002	0.97	0.0	0.0
thyme	4	sprigs		-	-	-	-
garlic clove	4	halved		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.