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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chanfana Lamb -

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions