6 Serves
80 Mins
Preheat your oven to 175°C and prepare the lamb shoulder by patting it dry with paper towels.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
278 mg / 1,250 mgPotassium
496 mg / 4,700 mgSodium
503 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
19 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Rub the lamb thoroughly with olive oil, salt, and black pepper to ensure a flavorful crust.
Place the seasoned lamb on a roasting pan and roast in the oven for approximately 60 minutes, or until the internal temperature reaches your desired level of doneness.
Remove the lamb from the oven, let it rest for 5 minutes, then carve and serve hot.
2
g47
g8
g
Welsh
Italian