Photo: Emiliano Vittoriosi
Slow-roasted lamb shoulder, cumin and new season garlic
11 ingredients
30 min
Serves 4
openrecipes
I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints.
Estimated Nutrition (whole recipe, rough)
622
Calories
58g
Protein
39g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 1.2 kg/2lb 11oz lamb shoulder
- 1 tsp sea salt
- 4 bulbs wet (new season) garlic
- , for frying olive oil
- 1 x 400g/14oz tin chopped tomatoes
- 1 tbsp whole cumin
- 1½ litres/2½ pints chicken stock
- and pepper salt
- 1 sprig rosemary
- ½ tsp ground cumin
- ½ tsp ground paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes