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Boned Roast Lamb With Pork Recipe
|Lamb leg||8 Pound (1 Leg, 6 To 8 Pound)|
|Marjoram/Rosemary / thyme||1 Teaspoon|
Serving size: Complete recipe
Calories 8939 Calories from Fat 5297
% Daily Value*
Total Fat 587 g903.4%
Saturated Fat 289.4 g1446.9%
Trans Fat 0.3 g
Cholesterol 3346.4 mg
Sodium 2322.6 mg96.8%
Total Carbohydrates 3 g1%
Dietary Fiber 2 g8.2%
Sugars 0.2 g
Protein 853 g1706.5%
Vitamin A 8.4% Vitamin C 4.3%
Calcium 44.4% Iron 390.4%
*Based on a 2000 Calorie diet
Roll and tie roast for pan roasting or rotisserie; rub lamb with seasonings.
For pan roasting, preheat oven to 325°.
Place lamb on rack in roasting pan and roast, uncovered, about 3 hours (30 minutes per pound) or until meat thermometer registers 185°.
For rotisserie, arrange lamb on spit, piercing roast through the center lengthwise.
Cook over low coals 3-3 1/2 hours or until meat thermometer registers 185°.
Place lamb on board or heated platter.
Slice with electric knife and serve.