Rolled Lamb Shoulder Pot - Roast

Sample Dishes from Turkish Cuisine

Rolled Lamb Shoulder Pot - Roast (Koyun Kol Sarma)

Boneless lamb forearm- -1500 gr
Salt3 teaspoon18 gr
Black Pepper3 teaspoon6 gr
Carrot2 large size200 gr
Water (warm)1 cup200 gr
Tomato paste1 1/2 tablespoon15 gr
Yogurt1 1/2 tablespoon15 gr


Remove bone of lamb shoulder (or have shoulder, bone removed). Trim excess fat and unwanted parts. Spread evenly. Set aside. Put water in a saucepan. Bring to boil. Place scraped carrots into boiling water. Reduce heat. Simmer for 10 minutes or until tender. Remove from liquid; drain and cool. Reserve liquid. Place carrots over meat. Roll tightly beginning from wide side. Lace with strings. Place in a large roasting pot. Add reserved liquid and salt. Cover tightly. Braise over low heat for 2 hours or until tender. Remove meat from pot; drain. Place in a baking dish. Combine yogurt and tomatoe paste beating slightly. Brush meat with this mixture. Season with salt and pepper. Brown in a moderate oven for 5-10 minutes until golden brown. Serve hot.

Servings: 10

Nutritional Value
(in approximately one serving)

Energy328 cal
Protein20,3 g
Fat25,8 g
Carbohydrates2,3 g
Calcium22 mg
Iron1,74 mg
Phosphorus187 mg
Zinc4 mg
Sodium648 mg
Vitamin A1868 iu
Thiamine0,17 mg
Riboflavin0,22 mg
Niacin5,94 mg
Vitamin C1 mg
Cholesterol85 mg

Regional Characteristics:

This Istanbul dish is served either with rice or mashed potatoes, or vegetables cooked in olive oil for lunch or dinner.