Directions:
- Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
- Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2630.81 Kcal (11015 kJ) | ||
| Calories from fat | 1324.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.13g | 226% | |
|---|---|---|---|
| Cholesterol | 263.19mg | 88% | |
| Sodium | 2327.22mg | 97% | |
| Potassium | 4997.9mg | 106% | |
| Total Carbs | 220.09g | 73% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 85.47g | 171% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 534.44 Kcal (2238 kJ) | ||
| Calories from fat | 269 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.89g | 226% | |
|---|---|---|---|
| Cholesterol | 53.47mg | 88% | |
| Sodium | 472.77mg | 97% | |
| Potassium | 1015.31mg | 106% | |
| Total Carbs | 44.71g | 73% | |
| Sugars | 0.33g | 7% | |
| Dietary Fiber | 0.15g | 3% | |
| Protein | 17.36g | 171% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 4.1mg | 2% | |
* 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.
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