Curried Breast Of Lamb

1. Rinse lamb breast under running water.

2. Cover lamb breast with cold water& 1 T vinegar inside your cooking pan& soak for about 20 minutes.

3. Pour off water.

4. Heat oven to 350.

5. Place lamb breast in pan with fat side up.

6. Spread the curry powder and dried chopped onions on top.

7. Cover the pan and cook for a total of 2 hours.

8. After 1 hour, remove the pan from oven, and pour off the fatty gravy into a glass container.

9. Place the glass container into the freezer so the fat will freeze on top, then remove from freezer and throw away congealed fat and put gravy on meat.

10. Put the lamb breast back in the oven, covered.

11. After the 2nd hour (or when it just smells done), remove from oven.

12. Wait 10-15 minutes for the meat to rest.

13. Slice the lamb breast between the bones.

14. Serve about 2-3 lamb breast ribs each to make a dinner portion.

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Nutrient	Quantity
Total fats	1.7953 g
Protein	2.1305 g
Carbohydrates	9.9752 g
Energy	56.079 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.035 g
Water	41.8195 g
Aspartic acid	0.2528 g
Calcium, Ca	74.093 mg
Lutein + zeaxanthin	1.2 g
Fiber, total dietary	7.2132 g
Fatty acids, total trans-polyenoic 13:0	0.01 g
Carotene, beta	1.686 g
Niacin	0.4456 mg
Vitamin A, RAE	0.126 g
Arginine	0.1433 g
Riboflavin	0.0333 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0321 g
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	0.3634 g
Sodium, Na	8.497 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0016 g
Total lipid (fat)	1.7953 g
Manganese, Mn	1.1216 mg
Fructose	0.5312 g
Proline	0.1598 g
Fatty acids, total saturated 16:0	0.096 g
Fatty acids, total saturated 8:0	0.0016 g
Sucrose	0.3751 g
Choline, total	9.9192 mg
Sugars, total	1.6794 g
Serine	0.0554 g
Fatty acids, total saturated 10:0	0.0016 g
Fatty acids, total saturated 18:0	0.0231 g
Vitamin B-6	0.0492 mg
Selenium, Se	5.2427 g
Ash	1.0211 g
Fatty acids, total saturated 18:1 undifferentiated	1.1054 g
Pantothenic acid	0.1717 mg
Phenylalanine	0.0806 g
Copper, Cu	0.1641 mg
Betaine	3.6588 mg
Thiamin	0.036 mg
Methionine	0.0245 g
Iron, Fe	2.4994 mg
Carbohydrate, by difference	9.9752 g
Phosphorus, P	56.134 mg
Folate, total	12.756 g
Tocopherol, gamma	0.1449 mg
Fatty acids, total saturated 4:0	0.0015 g
Fatty acids, total saturated 22:1 undifferentiated	0.0018 g
Alanine	0.0756 g
Valine	0.1008 g
Fatty acids, total saturated 18:2 undifferentiated	0.3552 g
Glycine	0.107 g
Glucose (dextrose)	0.7495 g
Fatty acids, total saturated 14:0	0.0815 g
Zinc, Zn	0.6492 mg
Isoleucine	0.0836 g
Fatty acids, total polyunsaturated	0.3902 g
Leucine	0.1196 g
Tocotrienol, alpha	0.012 mg
Vitamin A, IU	2.994 IU
Folate, DFE	12.756 g
Tryptophan	0.0181 g
Vitamin C, total ascorbic acid	2.3082 mg
Phytosterols	4.5 mg
Galactose	0.0265 g
Fatty acids, total polyunsaturated 18:1 c	1.1015 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.0546 g
Vitamin K (phylloquinone)	12.6948 g
Fatty acids, total saturated	0.2202 g
Histidine	0.0407 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0016 g
Fatty acids, total monounsaturated	1.1104 g
Threonine	0.0504 g
Folate, food	12.756 g
Vitamin E (alpha-tocopherol)	3.1862 mg
Magnesium, Mg	35.875 mg
Lysine	0.0999 g
Potassium, K	202.097 mg
Cystine	0.0264 g
Fluoride, F	0.33 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Onion	3 tablespoons	12	2.802	0.03
Curry powder	2 tablespoons	40.95	7.0346	1.7653
Vinegar	1 tablespoon	3.129	0.1386	0
Water	0	0	0	0
lamb breast	2.5 1/2	0	0	0