Pot Roasted Stuffed Shoulder of Lamb

Fix.and.Freeze.Foods's picture

Dec. 03, 2011

Ingredients

Lamb shoulder 2 Pound
Onion 2
Parsnip 1/2
Celery stick 2
Carrots 2
Thyme 1/2 Teaspoon
Parsley 1/2 Teaspoon
Bay leaf 1
Dripping 3 Tablespoon
For stuffing
Pork sausage meat 6 Ounce
Canned apricots 8 Ounce (1 Can)
Breadcrumbs 2 Ounce

Directions

GETTING READY

1) Wash all the vegetables and chop them.

MAKING

2) Take all the ingredients of stuffing and mix in a bowl.

3) Fill the stuffing into the lamb and tie into round shape.

4) Take a pan and heat the dripping.

5) Add meat and brown on all the sides.

6) Add the vegetables also to the pan.

7) Add seasoning along with herbs and cover the pan.

8) Cook on low heat until the meat is tender.

SERVING

9) Serve the dish immediately.

TIPS

10) The meat can also be cooked in a casserole at 325°F, 170°C, Gas Mark 3, for 2 1/2 hours.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3791Calories from Fat 2542

 % Daily Value*

Total Fat 282 g433.8%

Saturated Fat 118 g590%

Trans Fat 0 g

Cholesterol

Sodium 2425 mg101.04%

Total Carbohydrates 118 g39.3%

Dietary Fiber 15 g60%

Sugars 51 g

Protein 188 g376%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet