| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food9 | 1 | Servings | |
INGREDIENTS
| 675 | g | Shoulder of lamb boned and |
| rolled 1 1/2 lb | ||
| 1 | Orange divided into 6 with | |
| rind | ||
| 1 | Lemon divided into 6 with | |
| rind | ||
| 1 | Stick cinnamon | |
| 8 | Cloves | |
| 6 | Peppercorns | |
| 3 | Star anise | |
| 2 | T | Brown sugar |
| 430 | Dry red wine or stock, 15 | |
| fl oz | ||
| 2 | Granny smiths apples, cored | |
| and divided | ||
| into 4 each | ||
| 2 | Firm pears, cored and | |
| divided | ||
| into 4 each | ||
| 6 | Firm damsons, stones removed | |
| 2 | T | Brandy |
INSTRUCTIONS
Pre-heat oven to 180øC/350øF/gas mark 4. Place all the ingredients together (except the brandy) and leave to marinade for 1-3 days. Remove the lamb from the marinade and brown lightly all over in a hot plan. Flame with the brandy. Place the liquid into an ovenproof casserole and heat gently on the stove. Add the browned lamb. Cover with a lid or foil and place into the oven for 10-15 mins, before reducing the heat to 160øC/325øF/gas mark 3 for approx. 1 hour. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender. Remove the lamb when ready, keep aside and reduce the marinade to serve. Converted by MC_Buster. Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat); 7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1832
Calories From Fat: 555
Total Fat: 62.2g
Cholesterol: 729mg
Sodium: 498.7mg
Potassium: 2453mg
Carbohydrates: 81.7g
Fiber: 11.3g
Sugar: 55.9g
Protein: 230.7g