Mediterraneandinner

Leg of Lamb Roast

Name: Leg of Lamb Roast
Cuisine: Mediterranean
Ingredients: If leg of lamb is received from the market wrapped in a white membrane; sprinkle well with salt; sprinkle well with pepper; sprinkle all over with flour; add enough boiling water to the pan

From The galley guide, 1923

Serve with roast potatoes cooked at the same time.

Presented as published in 1923. 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

263Calories

6 gProtein

57 gCarbs

2 gFat

Full nutrition (28 nutrients)

Calories263 kcal

Protein5.6 g

Carbohydrates57 g

Fiber3.9 g

Sugars0.4 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Sodium806 mg

Potassium96 mg

Calcium227 mg

Iron24 mg

Magnesium21 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate96 mcg

Choline9.2 mg

Water288 g

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 22. The excerpt below is the record exactly as published.

Leg of Lamb Roast. If leg of lamb is received from the market wrapped in a white membrane like an outer tissue, remove it. Wipe the meat, sprinkle well with salt and pepper and place in roasting pan. Sprinkle all over with flour, allowing surplus flour to fall in pan. Place in hot oven. As soon as the flour in the pan is brown spoon the liquid in the pan over the meat. If not enough fat has melted from the meat to form a liquid with the flour add enough boiling water to the pan

Cook this with the app: pantry check, scaling, and the assistant.