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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 37
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 1425mg
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 3g
Protein 1g
Vitamin A  56%Vitamin C  27%
Calcium  3%Iron  8%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: March 08, 2021


2 Kilograms Leg Of Lamb boned
1 Onion chopped fine
1 Celery thickly sliced
1 Tablespoon Paprika or chopped parsley
1 Tablespoon Pepper black
1 Liter Spaghetti Water
1 Carrot small, peeled &
2 Tomatoes quartered
1 Bunch Parsley
1 Tablespoon Salt fresh ground black pepper to taste
2 Tablespoons Garlic chopped
2 Tablespoons Tomato Paste 6 oz
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1. Preheat oven to 175 C.

2. All vegetables should be coarsely chopped. Rub paprika, salt, pepper, and garlic all over lamb.

3. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx.

4. 20 minutes (for 2 kg leg) or until top of lamb is brown.

5. Add water, cover, and cook 1-1/2 hours for medium done roast.

6. Moroccan Lamb Sauce: Strain vegetables from roasting pan.

7. Put drippings in a heavy pan. Add tomato paste and water.

8. Simmer for about 15 minutes, skimming grease from top of sauce several times.

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Dietary Notes:
This recipe is low-fat with 0.2g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0.2mg per serving and low-calorie with 36.8 per serving

This recipe is high in Vitamin A with 56% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Garlic, Celery, Beef, Onion allergies.
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