Directions:
- Heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. Drain and pat dry.
- In a deep pan or skillet, melt butter and brown lamb all over. Flambe with the brandy or gin and when the flame dies add the rest of the ingredients and season to taste.
- Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.
- Once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. The meat will be falling apart - mmmm.
- Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
- Check the seasoning and serve in a small jug. This lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red wine on the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 929.44 Kcal (3891 kJ) | ||
| Calories from fat | 565.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.78g | 97% | |
|---|---|---|---|
| Cholesterol | 295.18mg | 98% | |
| Sodium | 2579.99mg | 107% | |
| Potassium | 698.02mg | 15% | |
| Total Carbs | 7.34g | 2% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 68.75g | 137% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 7.9mg | 44% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 203.39 Kcal (852 kJ) | ||
| Calories from fat | 123.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 97% | |
|---|---|---|---|
| Cholesterol | 64.6mg | 98% | |
| Sodium | 564.59mg | 107% | |
| Potassium | 152.75mg | 15% | |
| Total Carbs | 1.61g | 2% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 15.04g | 137% | |
| Vitamin C | 1.4mg | 10% | |
| Iron | 1.7mg | 44% | |
| Calcium | 15.2mg | 7% | |
* 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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