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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 200
% Daily Value**
Total Fat 16g
Saturated Fat 4g
Unsaturated Fat 2g
Cholesterol 41mg
Sodium 32mg
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars 0g
Protein 12g
Vitamin A  1%Vitamin C  11%
Calcium  2%Iron  6%
Potassium  5%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roast Lamb in the Oven

Recipe Tags: Lamb Recipes

Date Added: July 17, 2009


300 Millilters Water (you may need more)
1 Teaspoon Thyme Leaves ;
4 Tablespoons Olive Oil or lard
3 Teaspoons Oregano crushed
1 Lemon juice of
1 Leg Of Lamb approximately 2 kgr or a medium-sized shoulder of lamb
2 Cloves Of Garlic peeled and quartered lengthways
1 Kilogram Potato peeled and quartered lengthways
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1. Rinse the meat.

2. Make four deep slits with a sharp knife at various fleshy points and insert the garlic.

3. Lay the meat in a square baking dish and surround it with the quartered potatoes.

4. Pour the lemon juice and the olive oil over the meat and potatoes, then pour the water into a corner of the dish.

5. Season the meat and the potatoes with the herbs.

6. Cook in a pre-heated oven at 220 grades C for the first 20 minutes, then turn down to 190 grades C and cook for one hour.

7. Take out halfway to stir the potatoes and baste the meat and add a little water if needed.

8. After this, take out and turn the meat over on its uncooked side and season with salt pepper and more herbs.

9. Turn the oven up to 220 grades C again and cook for further 20 minutes.

10. The meat should get overcooked by western standards until it is virtually falling of the bones.

11. Don't worry, because of the way it is prepared it never dries out.

12. A shoulder of lamb can be treated in exactly the same way but cooked less, 1 1/2 hours would be enough for a medium-sized one.

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Dietary Notes:
This recipe is low-sodium with 32.33mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Potato, Garlic, Beef, Olive Oil, Citric Acid allergies.
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