Directions:
- Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves.
- Pour the pint of water over the lamb.
- Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours.
- If you don't have enough time for this, roast at 170 degrees for around 3-4 hours.
- Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes.
- The lamb should fall apart and the carrots are wonderfully juicy and tender.
- Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.89 Kcal (213 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 25.62mg | 1% | |
| Potassium | 260.36mg | 6% | |
| Total Carbs | 12.03g | 4% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.36 Kcal (135 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 16.29mg | 1% | |
| Potassium | 165.54mg | 6% | |
| Total Carbs | 7.65g | 4% | |
| Sugars | 3.37g | 21% | |
| Dietary Fiber | 1.48g | 9% | |
| Protein | 1.23g | 4% | |
| Vitamin C | 4.1mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 25.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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