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Slow-cooked Lamb Shoulder with Red Wine and Rosemary
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- 1500 - 2000 g lamb shoulder, boneless, butterflied
- fine sea salt, to taste
- ground black pepper, to taste
- 7 sprigs fresh rosemary, leaves only
- 80 g balsamic vinegar
- 250 g red wine
- 60 g olive oil
- 70 g red onions, quartered
- per 1 portion
- 2259 kJ / 540 kcal
- 34 g
- 3 g
- 41 g
- 0.2 g
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