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Ingredients
- 15 g tinned anchovies (approx. 6 fillets)
- 25 g fresh parsley leaves
- 1 Tbsp pickled capers, drained
- 2 garlic cloves
- 10 g lemon juice
- 10 g olive oil
- 1 tsp Dijon mustard
- ½ tsp ground black pepper
- 1500 - 2000 g lamb shoulder, boneless
- 150 g dry white wine
- 150 g water
- Nutrition
- per 1 portion
- Calories
- 2558.3 kJ / 611.5 kcal
- Protein
- 37.1 g
- Carbohydrates
- 1.2 g
- Fat
- 48.5 g
- Saturated Fat
- 20.6 g
- Fibre
- 0.2 g
- Sodium
- 238 mg
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