Agnello Alla Fiorentina (Lamb Florentine Style)

1. Heat oil in pan large enough to hold all the lamb.

2. Add pancetta and saute for a few minutes.

3. Add garlic and sage and saute a minute more before adding the Lamb.

4. Brown lamb on all sides then add all the wine.

5. Season to taste cover and cook for about 15 minutes to 1/2 hour.

6. Just before ready to serve turn heat up, uncover and reduce sauce by half.

7. Serve with sauce poured over the lamb.

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Nutrient	Quantity
Total fats	446.0123 g
Protein	317.4907 g
Energy	5372.2413 kCal
Fatty acids, total saturated 18:3 undifferentiated	7.4967 g
Water	1145.8241 g
Aspartic acid	26.962 g
Calcium, Ca	285.1347 mg
Fatty acids, total saturated 22:0	0.0697 g
Niacin	111.3017 mg
Vitamin A, RAE	17 g
Arginine	18.1984 g
Riboflavin	4.0767 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	44.4528 g
Sodium, Na	1091.9653 mg
Fatty acids, total saturated 16:1 undifferentiated	12.1169 g
Total lipid (fat)	446.0123 g
Manganese, Mn	0.3447 mg
Proline	12.846 g
Fatty acids, total saturated 16:0	92.3316 g
Choline, total	36.9953 mg
Serine	11.3944 g
Fatty acids, total saturated 10:0	1.0886 g
Fatty acids, total saturated 18:0	55.1435 g
Fatty acids, total saturated 20:4 undifferentiated	1.2996 g
Vitamin B-6	2.4267 mg
Selenium, Se	368.7712 g
Ash	16.6467 g
Fatty acids, total saturated 18:1 undifferentiated	182.9529 g
Pantothenic acid	12.1565 mg
Phenylalanine	12.4649 g
Copper, Cu	2.0287 mg
Betaine	0.054 mg
Thiamin	2.2453 mg
Retinol	17 g
Methionine	7.8564 g
Iron, Fe	29.5818 mg
Phosphorus, P	3005.04 mg
Folate, total	335.092 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	18.4162 g
Cholesterol	1334.7013 mg
Valine	16.5292 g
Fatty acids, total saturated 18:2 undifferentiated	27.7888 g
Glycine	14.9688 g
Fatty acids, total saturated 14:0	15.7864 g
Zinc, Zn	60.9862 mg
Isoleucine	14.7874 g
Fatty acids, total saturated 12:0	1.8144 g
Fatty acids, total polyunsaturated	36.6235 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	23.8231 g
Vitamin A, IU	56.6667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	335.092 g
Tryptophan	3.5744 g
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	10.2876 g
Vitamin B-12	43.9309 g
Vitamin K (phylloquinone)	32.5647 g
Fatty acids, total saturated	179.352 g
Histidine	9.707 g
Fatty acids, total monounsaturated	200.2046 g
Threonine	13.1181 g
Folate, food	335.092 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	11.8425 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	410.5013 mg
Lysine	27.0527 g
Potassium, K	4303.9933 mg
Cystine	3.6651 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Olive oil	0.25 cup	477.36	0	54
Garlic Clove	2	50.4333	0	0.2833
salt pepper	0	50.4333	0	0.2833
sage leaf	6	50.4333	0	0.2833
pancetta	2 ounces	50.4333	0	0.2833
lamb	4	4844.448	0	391.729