Lamb Shoulder with Red Wine and Rosemary

Lamb Shoulder with Red Wine and Rosemary

4.8 13 ratings

Prep. 40 min

Total 14 h 50 min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 137.7 mg

Protein 36.5 g

Energy 2861.1 kJ / 683.8 kcal

Fat 54.5 g

Fibre 0.3 g

Saturated Fat 21.4 g

Carbohydrates 3.5 g

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