• low fat 2.38g 2.38%
  • low sat fat 0.55g 0.55%
  • low salt 14.74mg 0.01%
  • low sugar 2.29g 2.29%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven at 200°C
  2. Cut potatoes, parsnip, swede, turnip, pumpkin and sweet potato into chunks. Toss in 1 tablespoon of the olive oil, half the garlic and salt and pepper until well coated.
  3. Arrange in a baking dish and bake at 200°C until half cooked, about 20 minutes.
  4. Rub lamb with remaining olive oil, garlic, rosemary and salt and pepper. Cook outside of lamb in hot frying pan to seal in juices and lightly brown.
  5. Transfer lamb to baking dish and cook in oven with vegetables until juices run clear, 20 to 25 minutes.
  6. Remove from oven and allow lamb to rest before carving.  Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
537.23g
100.00g
Energy (kJ)
1701.90kJ
316.79kJ
Protein (g)
25.51g
4.75g
Total fat (g)
12.80g
2.38g
- Saturated fat (g)
2.95g
0.55g
- Polyunsaturated fat (g)
1.01g
0.19g
- Monounsaturated fat (g)
7.85g
1.46g
Cholesterol (mg)
52.00mg
9.68mg
Carbohydrate-available (g)
42.85g
7.98g
CarbohydrateSE (g)
42.67g
7.94g
- Sugars (g)
12.31g
2.29g
Water (g)
436.93g
81.33g
Dietary fibre (g)
8.84g
1.65g
Thiamin (mg)
0.38mg
0.07mg
Riboflavin (mg)
0.46mg
0.09mg
Niacin (mg)
9.22mg
1.72mg
Niacin equivalents (mg)
14.71mg
2.74mg
Vitamin C (mg)
91.71mg
17.07mg
Total folate (ug)
138.72ug
25.82ug
Total vitamin A equivalents (ug)
1024.68ug
190.73ug
Retinol (ug)
2.40ug
0.45ug
Beta carotene equivalents (ug)
6092.71ug
1134.11ug
Sodium (mg)
79.21mg
14.74mg
Potassium (mg)
1980.50mg
368.65mg
Magnesium (mg)
88.90mg
16.55mg
Calcium (mg)
85.05mg
15.83mg
Phosphorus (mg)
401.02mg
74.65mg
Iron (mg)
4.23mg
0.79mg
Zinc (mg)
3.92mg
0.73mg

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