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6 Serves
95 Mins
Place the smoked lamb in a large pot and cover with cold water. Bring to a gentle simmer over medium heat.
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MexicanVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
6 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
182 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Simmer the lamb for approximately 60 to 75 minutes, or until the meat is tender and cooked through.
Remove the lamb from the pot and let it rest for 5 minutes before slicing thinly against the grain.
Serve the warm, sliced smoked lamb immediately, traditionally accompanied by boiled potatoes and a creamy white sauce.
9
g62
g7
g
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Kenyan