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Roasted shoulder of lamb and potatoes
  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Roasted shoulder of lamb and potatoes
  • Preheat oven to 200* C (392* F) Fan.
  • Cut the garlic cloves in half.
  • Place the shoulder of lamb on a working surface. Use a small, sharp knife and tear the meat in various places all over the lamb and insert the garlic in the openings.
  • Transfer lamb to a roasting pan and roast for 20 minutes, until it turns golden on one side. Turn it over and roast for another 20 minutes, until golden on the other side also.
  • Peel the potatoes and cut them into 2 cm slices. Add them to a pot of boiling water and boil for 10 minutes. Drain and allow to cool.
  • Remove roasting pan from the oven and remove the lamb from it.
  • Add the stock to the roasting pan, the potatoes and place the lamb over them.
  • Cover with aluminum foil, lower oven temperature to 140* C (284* F) Fan and roast again for 3 ½ hours, until the meat becomes very soft.
  • Remove lamb from pan.
  • Use a tablespoon to remove 3 spoonfuls of the juice from the baking pan and transfer to a saucepan.
  • Place saucepan over medium heat and add the flour.
  • Whisk until you create a paste. Add the wine and gradually add the stock and strawberry marmalade.
  • Whisk until the sauce thickens and bubbles appear on the surface. Remove from heat and add some thyme.
  • Serve lamb and potatoes with the sauce on the side.
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Nutrition information per portion

Calories (kcal)
34 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
57 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
95 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
102 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
9 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
22 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.