Directions:
- With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
- Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
- Bake until a thermometer reads 140*. 1 1/4-1 3/4 hours.
- Baste with the marinade several times during the roasting.
- Remove from the oven and let sit 30 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.9 Kcal (1076 kJ) | ||
| Calories from fat | 186.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.69g | 32% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 19% | |
| Sodium | 32.9mg | 1% | |
| Potassium | 134.8mg | 3% | |
| Total Carbs | 2.2g | 1% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 265.81 Kcal (1113 kJ) | ||
| Calories from fat | 192.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.41g | 32% | |
|---|---|---|---|
| Cholesterol | 59.45mg | 19% | |
| Sodium | 34.04mg | 1% | |
| Potassium | 139.47mg | 3% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.66g | 6% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 14.15g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 12.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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