Slow-cooked lamb with vegetables
Take time to make a cracking bit of lamb - the slow cooking makes the lamb melt-in-the-mouth
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook min 5 hrs
- Heat the oven to 200C/fan 180C/gas 6. Scatter the onion, carrot, garlic and herbs over the bottom of a large roasting dish. Lay the lamb on top. Roast for 30 minutes. Pour in the wine, season well and cover with foil.
- Reduce the oven temperature to 180C/fan 160C/gas 4 and cook for 31/2 hours, checking occasionally and basting with the wine. Remove the foil, add the potatoes, squash and tomatoes and cook for 1 hour or until the potatoes are soft and the meat is falling off the bone.
Know-how
Slow cooking, ie cooking meat for a long time at a low temperature, means any fat and connective tissue breaks down and you are left with meltingly soft meat that falls off the bone.
Per serving
932 kcalories, protein 68.9g, carbohydrate 55.4g, fat 41 g, saturated fat 19.6g, fibre 8.1g, salt 0.61 g
Recipe from olive magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/4247/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook min 5 hrs
Ingredients
Per serving
932 kcalories, protein 68.9g, carbohydrate 55.4g, fat 41 g, saturated fat 19.6g, fibre 8.1g, salt 0.61 g





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