|Wild and long grain rice||250 Gram|
|Lamb shoulder||4 Pound, boned|
|Apricot halves and syrup||15 Ounce|
Preheat oven to 425 degrees.
Cook rice according to package directions.
Stuff cavity in lamb with rice.
Secure opening in lamb with skewers; place in roast- ing pan.
Bake for 30 minutes or until fat is browned and crisp.
Remove lamb from oven; reduce heat to 350 degrees.
Drain off excess fat.
Pour apricots and syrup over lamb.
Bake, covered, for 2 hours longer or until tender.
Bake, uncovered, for several minutes longer, basting with syrup and pan drippings until crisp and glazed on top.
Serve surrounded with apricots.
Garnish with parsley.
Serving size: Complete recipe
Calories 5841 Calories from Fat 3421
% Daily Value*
Total Fat 381 g586.9%
Saturated Fat 166 g830.2%
Trans Fat 0 g
Cholesterol 1288.4 mg429.5%
Sodium 3556.7 mg148.2%
Total Carbohydrates 254 g84.6%
Dietary Fiber 13 g51.9%
Sugars 60 g
Protein 327 g653.6%
Vitamin A 128.4% Vitamin C 37.8%
Calcium 28.3% Iron 159%
*Based on a 2000 Calorie diet