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  Lamb shoulder 5 Pound, boned and rolled
  Melted lamb fat 1⁄4 Cup (4 tbs)
  Boiling water 3 Cup (48 tbs)
  Onions 4 Medium, cut in half
  Carrots 4 , quartered
  Yellow turnips 1⁄2 Pound, pared and diced
  Garlic buds 2
  Celery stalks 3 , cut in 3 inch lengths
  Bay leaf 1
  Salt 2 Teaspoon
  Peppercorns 4
  Flour 3 Tablespoon

1. Wipe the lamb with a clean, damp cloth. Melt the lamb fat in a heavy kettle and sear the meat on all sides.
2. Add 2 cups boiling water, cover and simmer
2 hours.
3. Add onions, carrots, turnips, garlic, celery, bay leaf, salt and peppercorns and 1 more cup of boiling water. Cover and simmer about 40 minutes more, or until the vegetables are very tender.
4. Remove the meat to a warmed platter. Discard the bay leaf, arrange the other vegetables around the meat.
5. Make a gravy by adding 2 or 3 tablespoons of flour, mixed with an equal amount of cold water, to the liquid left in the pan. Boil and stir 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6988 Calories from Fat 4665

% Daily Value*

Total Fat 517 g795.5%

Saturated Fat 229.4 g1146.8%

Trans Fat 1.7 g

Cholesterol 1663.4 mg554.5%

Sodium 5630.5 mg234.6%

Total Carbohydrates 161 g53.5%

Dietary Fiber 30.1 g120.2%

Sugars 61.6 g

Protein 405 g809.7%

Vitamin A 827.7% Vitamin C 230.7%

Calcium 81.5% Iron 237.2%

*Based on a 2000 Calorie diet

Braised Shoulder Of Lamb Recipe