Recipe Overview
| Prep | 90 min |
| Total | 90 min |
| Difficulty | easy |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 580.77 mg |
| carbohydrates, available | 64.22 g |
| dietary fibres | 19.26 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 5624 kJ |
| energy kcal | 1340 kcal |
| fat, total | 81.11 g |
| iodine (I) | 56.32 µg |
| iron (Fe) | 13.28 mg |
| protein | 74.91 g |
| sugars, total | 30.16 g |
| vitamin A (beta-carotin) | 11.52 mg |
| vitamin A (retinol) | 43.2 µg |
| vitamin A (retinol-equivalent) | 1.96 mg |
| vitamin B1 (thiamin) | 791.96 µg |
| vitamin B6 (pyridoxine) | 1.9 mg |
| vitamin B9 (folic acid) | 402.08 µg |
| vitamin C (ascorbic acid) | 270.42 mg |
| vitamin D (calciferol) | 0 µg |
| zinc (Zn) | 15.57 mg |
Stuffed roast lamb
Saddle of lamb
Saddle of lamb The recipe Stuffed roast lamb and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Nutrition details
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| caprylic acid | Only for registered user |
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| cysteine | Only for registered user |
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| docosadienoic acid | Only for registered user |
| docosahexanoic acid | Only for registered user |
| docosapentaenoic acid | Only for registered user |
| docosatetraenoic acid | Only for registered user |
| docosatrienic acid | Only for registered user |
| eicosadienoic acid | Only for registered user |
| eicosanoic acid | Only for registered user |
| eicosapentaenic acid | Only for registered user |
| eicosatetraenoic acid | Only for registered user |
| eicosatrienoic acid | Only for registered user |
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| hexadecatetraenic acid | Only for registered user |
| hexadecenoic acid | Only for registered user |
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| lactose | Only for registered user |
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| linolenic acid | Only for registered user |
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| octadecatetraenoic acid | Only for registered user |
| oleic acid | Only for registered user |
| oligosaccaride, absorbable | Only for registered user |
| oligosaccaride, not absorbable | Only for registered user |
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| tetradecenoic acid | Only for registered user |
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| calcium (Ca) | Only for registered user |
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| potassium (K) | Only for registered user |
| sodium (Na) | Only for registered user |
| sulfur (S) | Only for registered user |
| zinc (Zn) | Only for registered user |
| vitamin A (beta-carotin) | Only for registered user |
| vitamin A (retinol) | Only for registered user |
| vitamin A (retinol-equivalent) | Only for registered user |
| vitamin B1 (thiamin) | Only for registered user |
| vitamin B12 (cobalamin) | Only for registered user |
| vitamin B2 (riboflavin) | Only for registered user |
| vitamin B3 (niacin) | Only for registered user |
| vitamin B3 (niacin-equivalent) | Only for registered user |
| vitamin B5 (pantothenic acid) | Only for registered user |
| vitamin B6 (pyridoxine) | Only for registered user |
| vitamin B7 (biotin) | Only for registered user |
| vitamin B9 (folic acid) | Only for registered user |
| vitamin C (ascorbic acid) | Only for registered user |
| vitamin D (calciferol) | Only for registered user |
| vitamin E (alpha-tocopherol) | Only for registered user |
| vitamin E (alpha-tocopherol-equivalent) | Only for registered user |
| vitamin K (phylloquinone) | Only for registered user |
Ingredients
8
Serving
Servings
1 saddle of lamb approx. 3 kg, boned, with fat
salt
pepper
1 teaspoon finely chopped rosemary
2 - 3 leeks
3 spring onions
2 garlic cloves
2 tablespoons mustard
3 - 4 tablespoons olive oil
1 carrot
1 onion
30 grams celeriac
0,5 bunch parsley
500 milliliters meat stock
100 milliliters dry red wine
1 tablespoon tomato passata
2 sprigs rosemary
cornflour to thicken the sauce
Directions
1.
Wash and dry the meat and season with salt and pepper. Trim the leeks and spring onions and cut into rings. Peel and finely chop the garlic. Heat 1-2 tbsp oil and sweat the leeks, spring onions and garlic until the leek is soft but still retains a little bite. Season the leek and spring onion mixture with salt and pepper and stir in the mustard and chopped rosemary. Open out the meat, stuff with the mixture and then close the meat up around the stuffing. Tie with string. Heat the rest of the oil in a flameproof roasting tin on the hob and brown the meat on all sides. Peel the carrot, onion and celeriac and cut into pieces. Wash and roughly chop the parsley. Add the vegetables and tomato purée to the roasting tin and cook briefly, then add the parsley and stir in the wine and stock. Add the rosemary and put into a preheated oven (180°C with top and bottom heat) for about 60 minutes, or until the meat is done. Then take the meat out of the oven and allow to rest for 10 minutes. Strain the sauce through a sieve, catching the liquid, season to taste and thicken with cornflour if you wish.
Recipe Overview
| Prep | 90 min |
| Total | 90 min |
| Difficulty | easy |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 580.77 mg |
| carbohydrates, available | 64.22 g |
| dietary fibres | 19.26 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 5624 kJ |
| energy kcal | 1340 kcal |
| fat, total | 81.11 g |
| iodine (I) | 56.32 µg |
| iron (Fe) | 13.28 mg |
| protein | 74.91 g |
| sugars, total | 30.16 g |
| vitamin A (beta-carotin) | 11.52 mg |
| vitamin A (retinol) | 43.2 µg |
| vitamin A (retinol-equivalent) | 1.96 mg |
| vitamin B1 (thiamin) | 791.96 µg |
| vitamin B6 (pyridoxine) | 1.9 mg |
| vitamin B9 (folic acid) | 402.08 µg |
| vitamin C (ascorbic acid) | 270.42 mg |
| vitamin D (calciferol) | 0 µg |
| zinc (Zn) | 15.57 mg |
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