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Slow Baked Lamb - Tastes Like Spit Roasted

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.3483
Energy (kCal)2496.9308
Carbohydrates (g)9.8328
Total fats (g)182.8306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a fan-forced oven to 170C (or 190C conventional). | 2. Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste. | 3. Add olive oil and oregano to the paste and mix well. | 4. Rub marinade into meat and place lamb in a ceramic baking dish. | 5. Add vinegar and water to the dish, cover with foil and bake for 2 hours. | 6. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top. | 7. Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea salt 2 teaspoons - - - -
    garlic clove 6 sliced - - - -
    rosemary 6 sprigs chopped - - - -
    black peppercorn 1 tablespoon - - - -
    extra virgin olive oil 100 - - - -
    oregano 3 tablespoons dried 23.85 6.2028 0.81 0.3852
    lamb shoulder 1 7/8 boned 2245.32 0.0 141.0129 182.4322
    red wine vinegar 80 226.48 3.2184 0.4768 0.0
    water 125 0.0 0.0 0.0 0.0
    lemon 1 sliced 1.2808 0.4116 0.0486 0.0132

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



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