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4 Serves
265 Mins
Preheat your oven to 165°C. Cut the lamb into large chunks and peel the potatoes, cutting them into wedges.
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KenyanVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
38 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
565 mg / 1,250 mgPotassium
1537 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large bowl, toss the lamb and potatoes with olive oil, salt, and pepper until evenly coated.
Place the lamb and potato mixture onto large sheets of parchment paper or aluminum foil, adding garlic cloves to each parcel, and seal tightly.
Place the sealed parcels into a roasting pan and bake in the oven for 4 hours until the meat is fork-tender.
70
g0
g15
g
French