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Lamb Shoulder in Pastry

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
12 ounces pastry
flaky
3 pounds lamb shoulder
boneless
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6 tablespoons butter
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1 tablespoon herbs
chopped
*

Ingredients

Amount Measure Ingredient Features
346.8 ml/g pastry
flaky
1.4 kg lamb shoulder
boneless
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9E+1 ml butter
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15 ml herbs
chopped
*

Directions

Make the pastry and chill for at least 1 hour before using.

See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter.

Put into a very hot oven, 450℉ (230℃) for 20 to 30 minutes.

Take out and allow to cool slightly.

Roll out the pastry to a piece large enough to wrap around the joint.

Carefully remove the string from the lamb, trying to retain the shape.

Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together.

Turn over so that the fold is underneath, and put on a baking sheet.

Prick all over the top lightly with a fork, then brush with either the milk or beaten egg.

Put into 400℉ (200℃) oven and cook for about ½ hour, or until the pastry is nicely browned.

Turn the sheet once during baking to make sure the browning is even.

Serve, cut into fairly thick slices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 76760% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 588mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 94g
Vitamin A 7% Vitamin C 0%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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