Medium

Orange-roasted lamb shoulder with salad

Name: Orange-roasted lamb shoulder with salad
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1200 g Lamb shoulder (estimated edible meat; 2 small shoulders, about 2 kg bone-in); 250 g Orange juice; 2 g Orange (finely grated zest only, no white pith); 18 g Garlic; 100 g Lettuce (washed and dried); 80 g Spring Onion; 30 g Honey; 200 ml White wine; 150 ml Water; 35 g Extra virgin olive oil (20 g roast and 15 g salad); 15 ml Vinegar; 2 g Rosemary; 3 g Parsley; 3 g Salt (to taste)

Total time3 h Preparation and possible waiting 20 min · Cooking 2 h 40 min

Preparation and possible waiting: 20 min · Cooking: 2 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine, Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Slow-roasted lamb with orange, garlic and rosemary, accompanied by a simple fresh salad.

Jump to steps

20 minpreparation and possible waiting

2 h 40 mincooking

4servings

3.512 kcalwhole recipe

878 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 3 h Preparation and possible waiting 20 min · Cooking 2 h 40 min

Preparation and possible waiting: 20 min · Cooking: 2 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 180°C. Place the lamb shoulders in a deep roasting dish, season with salt and rub with 20 g oil and crushed garlic.
Mix the orange juice, orange zest, honey, white wine and water. Pour around the meat, add the rosemary and cover the dish tightly. Roast for 2 hours, basting halfway and adding a little hot water if the base dries out.
Uncover and roast for another 20–30 minutes until golden and the meat separates easily from the bone.
Remove the lamb and rest for 10 minutes.
Strain the juices into a frying pan and reduce for 5 minutes; skim surface fat.
Tear the lettuce and thinly slice the spring onion. Dress just before serving with the vinegar, remaining 15 g oil and salt. Serve the lamb with its sauce, salad and chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.