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6 Serves
74 Mins
Preheat your oven to 175°C. Pat the lamb shoulder dry with paper towels and season it generously on all sides with salt and pepper.
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Vitamin E
2 mg / 15 mgVitamin K
3 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
5 µg / 400 µgCalcium
36 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
736 mg / 4,700 mgSodium
172 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
27 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides to develop a deep flavor crust.
Add chopped onions and garlic to the pot, sautéing until fragrant. Cover the Dutch oven and transfer to the oven to roast until the lamb is fork-tender.
49
g48
g30
g
Salvadoran
Egyptian