4 Serves
71 Mins
57 g
33 g
37 g
Preheat your oven to 175°C. Cut the lamb shoulder into large chunks and peel and quarter the potatoes.
Ingredients, vitamins, and health benefits
Lamb Shoulder
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Vitamin E
5 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
79 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
737 mg / 1,250 mgPotassium
1487 mg / 4,700 mgSodium
882 mg / 2,300 mgZinc
14 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
37 g / 20 gCholesterol
286 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large bowl, toss the lamb and potatoes with olive oil, minced garlic, dried oregano, lemon juice, salt, and black pepper until well coated.
Divide the mixture into portions and wrap each tightly in parchment paper to create sealed packets, then place them into a roasting pan.
Roast the packets in the oven for 46 minutes until the lamb is fork-tender and the potatoes are soft.
Potatoes
Olive Oil
Garlic
Salt
Black Pepper
Dried Oregano
Lemon Juice
Vitamin A
68 µg / 900 µgVitamin C
9 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
79 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
737 mg / 1,250 mgPotassium
1487 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
37 g / 20 gCholesterol
286 mg / 300 mgCaffeine
0 mgNet Carbs
46
g10
g4
g
MexicanZinc
14 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
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