Shoulder of Lamb

 

The essentials

Ingredients

• 1.5 – 2kg shoulder of lamb
• 2 x tins of prunes in juice (not syrup)
• 3 cloves garlic
• 400g shallots
• Salt and pepper

Serves 8

Method

Preheat the oven to 170°.

Place the shoulder of lamb into a baking tray and score small ‘cross’ shaped incisions in the top.

Cut approx 4 shallots up into thin pieces and stick these into the crosses.

Peel the shallots, but leave them whole. Peel the garlic and cut into large pieces.

Place half of the above ingredients on the top of the lamb with one tin of prunes.

Pour the other tin of prunes around the lamb, together with the remaining shallots and garlic.

Place into the oven for 4-5 hours, checking and basting the lamb every hour and enjoy the smell filling your kitchen!

Remove the lamb from the oven and leave on the side to rest for 15 – 20 minutes before serving.

 

A little bit extra

This lamb is a huge protein kick if you ever did need one! Lamb is also quite a naturally fatty meat, so provides you with those much needed healthy fats. Take a look at our blog post on macros if you want to know more about the different food groups: http://www.tworealfoodies.com/introduction-to-macros/

 

We made this as part of a traditional Jewish Friday night dinner and served it with roasted sweet potatoes and fresh steamed green veggies.

 

One serving of our shoulder of lamb gives you the following goodness (based on 1.5kg lamb):

Protein: 62.1g

Fats: 29.2g

Carbs: 14.8g

Calories: 571