Slow-cooked Lamb Shoulder with Red Wine and Rosemary
TM5 TM6

Slow-cooked Lamb Shoulder with Red Wine and Rosemary

Ingredients

  • 1500 - 2000 g lamb shoulder, boneless, butterflied
  • fine sea salt, to taste
  • ground black pepper, to taste
  • 7 sprigs fresh rosemary, leaves only
  • 80 g balsamic vinegar
  • 250 g red wine
  • 60 g olive oil
  • 70 g red onions, quartered

Nutrition
per 1 portion
Calories
2259 kJ / 540 kcal
Protein
34 g
Carbohydrates
3 g
Fat
41 g

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