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8 Serves
70 Mins
42 g
7 g
62 g
Preheat your oven to 175°C and prepare the lamb by rubbing it thoroughly with salt, black pepper, and your preferred spice blend.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
721 mg / 4,700 mgSodium
1028 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
26 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat olive oil in a large roasting pan over the stove and sear the lamb on all sides until browned.
Transfer the roasting pan to the oven and roast the lamb until it reaches the desired internal temperature, basting occasionally.
Remove the lamb from the oven, let it rest for 10 minutes, then carve and serve hot.
Lamb Shoulder
Basmati Rice
Baharat spice blend
Olive Oil
Vitamin A
36 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
721 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
26 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
61
g99
g58
g
Vietnamese
ThaiZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g