Chanfana Lamb - Recipe

Name: Chanfana Lamb -
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion; 1 large head of garlic; 3 kg lamb shoulder, remove excess fat & cut into pieces; rock salt; white pepper; 1 teaspoon sweet paprika, for each layer; 2 -4 bay leaves; 2 liters red wine, enough to cover meat; 4 tablespoons olive oil; 1 bunch flat leaf parsley

Servings: persons

1 large onion
1 large head of garlic
3 kg lamb shoulder, remove excess fat & cut into pieces
rock salt
white pepper
1 teaspoon sweet paprika, for each layer
2 -4 bay leaves
2 liters red wine, enough to cover meat
4 tablespoons olive oil
1 bunch flat leaf parsley

1
In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
2
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
3
repeat until lamb is all used.
4
Pour over red wine to cover lamb.
5
Cover pot & marinate for at least 4 hours.
6
DO NOT REFRIGERATE.
7
When ready to cook you may need to top up wine as the meat will soak up some during the process.
8
pour over the olice oil & place the bunch of parcely on top.
9
cover with a tight lid or foil.
10
Pre heat oven to 200c.
11
Cook for 45 minutes( or until you can smell the aroma).
12
Then reduce to 180c & cook for 2.25hrs.

2397

kcal

Calories

173

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, 1 large head of garlic, 3 kg lamb shoulder, remove excess fat & cut into pieces, rock salt, and more.

Yes, Chanfana Lamb - falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chanfana Lamb -

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