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Braised Leg of Lamb
From Soyer's standard cookery, 1912
Serves 2
Garnish with peas or braised vegetables.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
565Calories
13 gProtein
36 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein13 g
Carbohydrates36 g
Fiber11 g
Sugars12 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol64 mg
Sodium116 mg
Potassium898 mg
Calcium171 mg
Iron4.7 mg
Magnesium83 mg
Phosphorus196 mg
Zinc2.8 mg
Copper0.5 mg
Manganese3.9 mg
Vitamin D1.4 mcg
Vitamin C50 mg
Vitamin A560 mcg
Vitamin E1.8 mg
Vitamin K225 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate116 mcg
Choline53 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 117. The excerpt below is the record exactly as published.
Braised Leg of Lamb. Melt two ounces of dripping in a large stewpan, and put in a small leg of lamb and fry it for ten minutes, letting it brown lightly on both sides. Then pour in sufficient water to partly cover the meat, and add two onions, a turnip, and two carrots (cut into slices), a sprig of mint, a small bunch of parsley and a little muslin bag containing twelve pepper- corns, a blade of mace, and two cloves
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