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Lamb Normande

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.076
Energy (kCal)2521.98
Carbohydrates (g)15.4502
Total fats (g)209.262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all stuffing ingredients together and put into bone cavity. | 2. Tie the joint into a good shape and weigh. | 3. Put into oven-dish, dot with butter and pour the wine over the meat. | 4. Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F. | 5. Check the meat is thoroughly cooked right through to the stuffing, which also contains meat. | 6. Leave to rest for 15 minutes before carving. | 7. Skim fat and thicken pan-juices with arrowroot/cornstarch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shoulder 1 boned 1197.504 0.0 75.2069 97.2972
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    white wine 4 fluid - - - -
    arrowroot - - - -
    butter 1 ounce 323.19 14.8497 10.0983 27.215999999999998
    breadcrumb 3 ounces 75.65 0.0 16.83 0.425
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    parsley 1 tablespoon 1.368 0.2405 0.1129 0.03
    sage 1 teaspoon - - - -
    salt black pepper 75.65 0.0 16.83 0.425
    egg 1 71.5 0.36 6.28 4.755
    cooking apple 1 grated 75.65 0.0 16.83 0.425

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



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