Directions:
- Marinate the lamb overnight in the fridge.
- Drain the meat next morning but reserve the marinade.
- Put the leg on a rack, fat side up.
- Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally.
- Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast)- Check internal temp and if done ahead of the time remove from oven and cover with foil.
- Remember that the lamb will continue to cook even out of the oven.
- For the last 40 minutes roast some potatoes around the roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1323.42 Kcal (5541 kJ) | ||
| Calories from fat | 919.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.14g | 157% | |
|---|---|---|---|
| Cholesterol | 373.82mg | 125% | |
| Sodium | 593.2mg | 25% | |
| Potassium | 798.89mg | 17% | |
| Total Carbs | 2.01g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 88.7g | 177% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 9.9mg | 55% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 240.64 Kcal (1008 kJ) | ||
| Calories from fat | 167.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 157% | |
|---|---|---|---|
| Cholesterol | 67.97mg | 125% | |
| Sodium | 107.86mg | 25% | |
| Potassium | 145.27mg | 17% | |
| Total Carbs | 0.37g | 1% | |
| Sugars | 0.13g | 3% | |
| Dietary Fiber | 0.07g | 2% | |
| Protein | 16.13g | 177% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1.8mg | 55% | |
| Calcium | 8.6mg | 5% | |
* 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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