Preheat the oven to 300 degrees. Season the meat with salt and pepper. Place the meat in an oven proof pan and cover with the lamb fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using two forks begin to separate the meat into strands. This is called pulling the meat. Stir 1/4 cup of the duck fat. Stir in the shallots, garlic, rosemary and parsley. Season the lamb with salt and black pepper. If the rillette is not moist enough, add the remaining duck fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1839.23 Kcal (7700 kJ)
Calories from fat	1580.52 Kcal
		% Daily Value*
Total Fat	175.61g	270%
Cholesterol	144.52mg	48%
Sodium	2015.48mg	84%
Potassium	542.49mg	12%
Total Carbs	10.63g	4%
Sugars	4.32g	17%
Dietary Fiber	1.84g	7%
Protein	27.6g	55%
Vitamin C	7.4mg	12%
Vitamin A	21.3mg	710%
Iron	46.4mg	258%
Calcium	55.7mg	6%

Amount Per 100 g
Calories	325.84 Kcal (1364 kJ)
Calories from fat	280.01 Kcal
		% Daily Value*
Total Fat	31.11g	270%
Cholesterol	25.6mg	48%
Sodium	357.07mg	84%
Potassium	96.11mg	12%
Total Carbs	1.88g	4%
Sugars	0.76g	17%
Dietary Fiber	0.33g	7%
Protein	4.89g	55%
Vitamin C	1.3mg	12%
Vitamin A	3.8mg	710%
Iron	8.2mg	258%
Calcium	9.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

51.1

Points
49

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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