Roast Lamb Shoulder

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
590
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie590 cal.(28 %)
Protein49 g(50 %)
Fat44 g(38 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.1 g(0 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin25.1 mg(209 %)
Vitamin B₆0.4 mg(29 %)
Folate59 μg(20 %)
Pantothenic acid1.7 mg(28 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂6.4 μg(213 %)
Vitamin C0 mg(0 %)
Potassium651 mg(16 %)
Calcium40 mg(4 %)
Magnesium62 mg(21 %)
Iron4.7 mg(31 %)
Iodine4 μg(2 %)
Zinc8.7 mg(109 %)
Saturated fatty acids16.4 g
Uric acid441 mg
Cholesterol169 mg
Complete sugar1 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
35 ozs boneless lamb (shoulder or leg; washed and patted dry)
2 sprigs rosemary
8 sprigs thyme
2 Tbsps olive oil
freshly ground peppers
8 cups Sea salt
4 egg whites
How healthy are the main ingredients?
olive oilthymerosemary
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Preparation steps

1.
Preheat the over to 160C (140C fan) 325 F, gas 3.
2.
Strip leaves from the rosemary and thyme stems. Chop finely.
3.
Mix half of the herbs with the olive oil and a little pepper. Rub the meat well with the paste.
4.
Mix the sea salt with the remaining herbs and egg whites (and a little water if necessary) to form a soft, but not sticky, paste.
5.
Put approximately one third of the salt/egg paste roasting pan lined with parchment paper. Put the meat on top.
6.
Encase the meat completely with the remaining salt mixture. Bake in the preheated oven for approximately 1 1/2 hours.
7.
At the end of the baking time, take the meat out of the oven and allow rest for 15 minutes. Break open the crust and serve the meat.
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