Roast Lamb &Amp; Onions

1. Make slits all over the lamb with a sharp knife,.

2. Rub lamb with oil, herbs and spices; making sure to rub them into the slits.

3. Allow lamb to marinade for at least 1/2 hours.

4. Cut crisscross shapes into the onions and stuff with 1 tsp of butter and a sprig of fresh rosemary or another herb of your preference. Pop onions in the roasting pan with the lamb.

5. Cover with foil (sealing it tightly) and roast for 4 1/2 hrs on a low heat.

6. Remove foil and broil , till nicely browned.

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Nutrient	Quantity
Total fats	138.9998 g
Protein	82.4489 g
Carbohydrates	12.6476 g
Energy	1635.408 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.4298 g
Water	297.1694 g
Aspartic acid	7.268 g
Calcium, Ca	205.244 mg
Lutein + zeaxanthin	9.408 g
Fiber, total dietary	4.7604 g
Fatty acids, total saturated 22:0	0.0924 g
Carotene, beta	16.002 g
Niacin	29.5287 mg
Vitamin A, RAE	3.116 g
Fatty acids, total trans-polyenoic	0.1022 g
Arginine	5.2433 g
Riboflavin	1.1518 mg
Tocopherol, beta	0.0034 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.5586 g
Fatty acids, total saturated 20:1	0.3904 g
Glutamic acid	12.1771 g
Stigmasterol	0.84 mg
Sodium, Na	361.948 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9624 g
Total lipid (fat)	138.9998 g
Manganese, Mn	1.7513 mg
Fructose	0.027 g
Proline	3.4445 g
Fatty acids, total saturated 16:0	23.8956 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.2192 g
Sucrose	0.1428 g
Choline, total	4.1067 mg
Fatty acids, total polyunsaturated 18:1 t	0.0118 g
Sugars, total	0.2399 g
Serine	3.1091 g
Fatty acids, total saturated 10:0	0.3236 g
Fatty acids, total saturated 18:0	14.6255 g
Fatty acids, total saturated 20:4 undifferentiated	0.3175 g
Vitamin B-6	0.6468 mg
Selenium, Se	90.9056 g
Ash	6.1613 g
Tocotrienol, delta	0.0028 mg
Fatty acids, total saturated 18:1 undifferentiated	58.4289 g
Pantothenic acid	3.2547 mg
Phenylalanine	3.3852 g
Beta-sitosterol	115.64 mg
Copper, Cu	0.9921 mg
Betaine	0.582 mg
Thiamin	0.8868 mg
Methionine	2.1198 g
Iron, Fe	12.817 mg
Carbohydrate, by difference	12.6476 g
Phosphorus, P	952.603 mg
Folate, total	108.721 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	7.6984 mg
Alanine	4.8578 g
Cholesterol	326.592 mg
Valine	4.4219 g
Fatty acids, total saturated 18:2 undifferentiated	16.2516 g
Glycine	4.0765 g
Glucose (dextrose)	0.0228 g
Fatty acids, total saturated 14:0	4.0035 g
Zinc, Zn	16.7268 mg
Isoleucine	3.9175 g
Tocopherol, delta	0.2772 mg
Fatty acids, total saturated 12:0	0.4543 g
Fatty acids, total polyunsaturated	21.0049 g
Fatty acids, total saturated 14:1	0.0092 g
Tocotrienol, gamma	0.003 mg
Fatty acids, total polyunsaturated 17:1	0.0098 g
Leucine	6.3471 g
Tocotrienol, alpha	0.0156 mg
Vitamin A, IU	63.888 IU
Folate, DFE	108.721 g
Tryptophan	1.0017 g
Vitamin C, total ascorbic acid	0.7343 mg
Phytosterols	2.564 mg
Fatty acids, total polyunsaturated 18:1 c	17.2844 g
Fatty acids, total saturated 20:0	0.1878 g
Campesterol	67.48 mg
Tyrosine	2.7783 g
Vitamin B-12	10.855 g
Vitamin K (phylloquinone)	20.8814 g
Fatty acids, total saturated	46.9008 g
Histidine	2.5673 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0049 g
Fatty acids, total monounsaturated	63.0303 g
Threonine	3.4851 g
Folate, food	108.721 g
Fatty acids, total polyunsaturated 17:0	0.0201 g
Vitamin E (alpha-tocopherol)	6.1771 mg
Fatty acids, total trans	0.114 g
Fatty acids, total trans-monoenoic	0.0118 g
Magnesium, Mg	150.935 mg
Lysine	6.9298 g
Potassium, K	1347.41 mg
Cystine	1.0156 g
Fluoride, F	5.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	5 teaspoons	142.5	6.5475	12
Cinnamon	0.5 teaspoon	0	0	0
Rosemary	1 teaspoon	0.917	0.1449	0.041
Coriander	1 teaspoon	5.364	0.9898	0.3199
Turmeric	2 teaspoons	18.72	4.0284	0.195
cumin	1 teaspoon	7.875	0.929	0.4677
canola oil	2 tablespoons	247.52	0	28
lime	1	0	0	0
red onion	5	0	0	0
beef bouillon cube	4 teaspoons	1.4	0.008	0.044
lamb	1	1211.112	0	97.9322
red chile	0.5 teaspoon	0	0	0