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|Wild and long grain rice||250 Gram|
|Lamb shoulder||4 Pound, boned|
|Apricot halves and syrup||15 Ounce|
Serving size: Complete recipe
Calories 5841 Calories from Fat 3421
% Daily Value*
Total Fat 381 g586.9%
Saturated Fat 166 g830.2%
Trans Fat 0 g
Cholesterol 1288.4 mg429.5%
Sodium 3556.7 mg148.2%
Total Carbohydrates 254 g84.6%
Dietary Fiber 13 g51.9%
Sugars 60 g
Protein 327 g653.6%
Vitamin A 128.4% Vitamin C 37.8%
Calcium 28.3% Iron 159%
*Based on a 2000 Calorie diet
Cook rice according to package directions.
Stuff cavity in lamb with rice.
Secure opening in lamb with skewers; place in roast- ing pan.
Bake for 30 minutes or until fat is browned and crisp.
Remove lamb from oven; reduce heat to 350 degrees.
Drain off excess fat.
Pour apricots and syrup over lamb.
Bake, covered, for 2 hours longer or until tender.
Bake, uncovered, for several minutes longer, basting with syrup and pan drippings until crisp and glazed on top.
Serve surrounded with apricots.
Garnish with parsley.