Kentucky Roast Lamb Recipe


MethodMain Ingredient


 Lamb leg6 Pound (1 Piece)
 Soft bread crumbs3 Cup (48 tbs)
 Chopped celery1⁄3 Cup (5.33 tbs)
 Melted butter1⁄4 Cup (4 tbs)
 Pepper1⁄4 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Brown sugar1 Teaspoon
 Cayenne To Taste
 Salt To Taste
 Grated nutmeg1 Teaspoon
 Jelly sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6767 Calories from Fat 4197

% Daily Value*

Total Fat 467 g718%

Saturated Fat 239.1 g1195.5%

Trans Fat 0 g

Cholesterol 2184.2 mg728.1%

Sodium 2456.5 mg102.4%

Total Carbohydrates 101 g33.6%

Dietary Fiber 6.1 g24.3%

Sugars 28.5 g

Protein 511 g1021.7%

Vitamin A 39.3% Vitamin C 5.7%

Calcium 48% Iron 270.1%

*Based on a 2000 Calorie diet


Have butcher bone leg of lamb.
Ask for the bones to make stock.
Mix bread crumbs with celery, butter, pepper, and allspice.
Use mixture to stuff leg of lamb.
Skewer or sew opening to enclose the ] stuffing.
Sprinkle outside of meat with brown sugar, cayenne, salt, and grated nutmeg.
Roast on a rack in preheated slow oven (325°F.) for 2 to 3 hours, or until internal temperature on a meat thermometer registers 182°F.
Cut into slices and serve with Jelly Sauce.