Directions:
- Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
- Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4921.21 Kcal (20604 kJ) | ||
| Calories from fat | 3064.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 340.52g | 524% | |
|---|---|---|---|
| Cholesterol | 1723.68mg | 575% | |
| Sodium | 910.12mg | 38% | |
| Potassium | 3608.91mg | 77% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 409.06g | 818% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 45.8mg | 255% | |
| Calcium | 213.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 215.52 Kcal (902 kJ) | ||
| Calories from fat | 134.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 524% | |
|---|---|---|---|
| Cholesterol | 75.49mg | 575% | |
| Sodium | 39.86mg | 38% | |
| Potassium | 158.05mg | 77% | |
| Total Carbs | 0.2g | 2% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.03g | 3% | |
| Protein | 17.91g | 818% | |
| Vitamin C | 0.2mg | 7% | |
| Iron | 2mg | 255% | |
| Calcium | 9.4mg | 21% | |
* 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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