Chanfana Lamb -

Name: Chanfana Lamb -
Yield: 4 servings
Ingredients: 1 large onion; 1 large head of garlic; 3 kg lamb shoulder, remove excess fat & cut into pieces; rock salt; white pepper; 1 teaspoon sweet paprika, for each layer; 2 -4 bay leaves; 2 liters red wine, enough to cover meat; 4 tablespoons olive oil; 1 bunch flat leaf parsley

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Ingredients

1 large onion
1 large head of garlic ⓘ
3 kg lamb shoulder, remove excess fat & cut into pieces ⓘ
rock salt ⓘ
white pepper ⓘ
1 teaspoon sweet paprika, for each layer
2 -4 bay leaves
2 liters red wine, enough to cover meat
4 tablespoons olive oil ⓘ
1 bunch flat leaf parsley ⓘ

Instructions

In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
repeat until lamb is all used.
Pour over red wine to cover lamb.
Cover pot & marinate for at least 4 hours.
DO NOT REFRIGERATE.
When ready to cook you may need to top up wine as the meat will soak up some during the process.
pour over the olice oil & place the bunch of parcely on top.
cover with a tight lid or foil.
Pre heat oven to 200c.
Cook for 45 minutes( or until you can smell the aroma).
Then reduce to 180c & cook for 2.25hrs.

Nutrition & Diet Analysis (per serving)

529 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 13.1g 26% DV

Total Fat 37.2g 48% DV

Carbs 44.3g 16% DV

Fiber 13.7g 49% DV

Sugar 1.3g 3% DV

Electrolytes

Sodium 9807.5mg 100% DV

Potassium 260mg 6% DV

Cholesterol 30mg 10% DV

Vitamins & Minerals

Vitamin A 77.3mcg 9% DV

Vitamin C 17.3mg 19% DV

Calcium 295mg 23% DV

Iron 15.5mg 86% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).