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warm shredded shoulder of lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.3517
Energy (kCal)1224.324
Carbohydrates (g)5.9508
Total fats (g)97.3872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves. | 2. Pour the pint of water over the lamb. | 3. Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours. | 4. If you don't have enough time for this, roast at 170 degrees for around 3-4 hours. | 5. Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes. | 6. The lamb should"fall apart" and the carrots are wonderfully juicy and tender. | 7. Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shoulder 1 1197.504 0.0 75.2069 97.2972
    carrot 2 -3 0.0 0.0 0.0 0.0
    shallot 6 -8 - - - -
    water 1 pint - - - -
    garlic 6 cloves 26.82 5.9508 1.1448 0.09
    pomegranate - - - -

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



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