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West Indian Lamb Shoulder

Microwave.Lady's picture
  Lamb shoulder 1 1⁄2 Kilogram
  Garlic 4 Clove (20 gm)
  Boiling water 125 Milliliter
  Honey 80 Milliliter
  Soy sauce 1⁄2 Milliliter
  Orange juice 1

Mix together in a large bowl the garlic, boiling water, honey and soy sauce.
Roll the meat in the mixture, cover and refrigerate 24 hours before cooking.
Remove meat from marinade.
Place in an 8 x 13-inch (20 x 33 cm) glass dish.
Add 1/2 cup (125 mL) of the marinade.
Cook ac-cording to one of the two following methods: Convection: Preheat the oven at 350°F (180°C) and roast 25 minutes per pound (500 g).
OR Microwave: Cover the meat with plastic wrap.
Microwave 15 minutes at HIGH.
Turn the roast and baste with the juices.
Cover and microwave 15 minutes per pound (500 g) at MEDIUM.
Let stand 15 minutes before serving.
To make gravy Whether the shoulder of lamb is cooked by con-vection or microwave, gravy is prepared the same way.
Remove the roast from the dish, then add the orange juice to the liquid in the dish.
As much as 1/3 cup (80 mL) Sake (Japanese wine) may be added.
Stir well.
Microwave 2 minutes at HIGH when ready to serve.
Pour into a sauceboat.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.6 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4212 Calories from Fat 2831

% Daily Value*

Total Fat 314 g482.8%

Saturated Fat 137.3 g686.5%

Trans Fat 0 g

Cholesterol 1065.1 mg355%

Sodium 942 mg39.3%

Total Carbohydrates 82 g27.2%

Dietary Fiber 0.76 g3%

Sugars 73.1 g

Protein 254 g508%

Vitamin A 3.5% Vitamin C 82.7%

Calcium 26.4% Iron 134.8%

*Based on a 2000 Calorie diet


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West Indian Lamb Shoulder Recipe