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Slow-Cooked Shoulder of Lamb With Roasted Veggies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1758.5847
Energy (kCal)35272.4859
Carbohydrates (g)7044.6756
Total fats (g)579.4355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C (400°F). | 2. Rub leg with oil, salt and pepper. | 3. Put into roasting tray. | 4. Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches. | 5. Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray. | 6. Tuck remaining herbs under the meat. | 7. Pour tinned tomatoes over the top, followed by the wine. | 8. Cover tray tightly with double layer of foil. | 9. Put into oven, turning down temperature to 170°C (300°F). | 10. Cook 3.5 to 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shoulder 2 1/4 2694.384 0.0 169.2155 218.9187
    olive oil - - - -
    sea salt - - - -
    pepper ground - - - -
    garlic 1 4.47 0.9918 0.1908 0.015
    rosemary sprig - - - -
    red onion 2 peeled quartered - - - -
    carrot 3 peeled chopped 157.44 36.7872 3.5712 0.9216
    celery 2 sticks cut - - - -
    leek 1 trimmed cut - - - -
    tomato 800 32167.916 6951.8441 1572.6537 357.4213
    bay leaf 2 - - - -
    thyme sprig - - - -
    tomato 4 ripe quartered 248.2759 55.0525 12.9535 2.1589
    red wine 750 - - - -

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



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