Roast Baby Lamb
|Lamb shoulder/Spring lamb||3 Pound (1.5 Kilogram)|
|Freshly ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), peeled|
|Red rioja||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
Season lamb with salt and pepper, and rub with garlic.
Place in an earthenware pan, and add wine.
Bake in a prc-heated oven, 200°C/Gas Mark 6/400°F, for 20 min., then reduce temperature to 180°C/Gas Mark 4/350°F, for remaining time, about 45-60 min., or until lamb is browned on the outside and very tender.
Baste with pan juices from time to time.
Servestraight from earthenware pan, and tear into pieces at the table with knife and fork.
Serving size: Complete recipe
Calories 3646 Calories from Fat 2566
% Daily Value*
Total Fat 284 g437.7%
Saturated Fat 124.5 g622.7%
Trans Fat 0 g
Cholesterol 966.3 mg322.1%
Sodium 1211.5 mg50.5%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.37 g1.5%
Sugars 1.2 g
Protein 229 g458%
Vitamin A 0.1% Vitamin C 3%
Calcium 21.5% Iron 121.8%
*Based on a 2000 Calorie diet