Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 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
- 3 pound lamb shoulder roast
- 2/3 cup apple juice
- 2 tablespoons vegetable oil
- ¼ cup light soy sauce
- 2 teaspoons oregano leaves
- ¼ teaspoon ground ginger
- ¼ teaspoon hot pepper sauce
- 1 clove garlic, minced (or ¼ teaspoon garlic powder)
Directions
1.Combine apple juice, oil, soy sauce, oregano, ginger, hot pepper sauce, and garlic.
2.Place lamb on rack in roasting pan. Brush lamb with marinade. Hold remaining marinade in refrigerator.
3.Roast lamb at 325°F oven temperature for 25 minutes per pound, about 1¼ hours, until internal temperature registers 160°F.
4.Brush with remaining marinade several times while roasting.
5.Remove from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before slicing.