Longe d'agneau rotie (Roast loin of lamb)

Name: Longe d'agneau rotie (Roast loin of lamb)
Ingredients: a lean loin of lamb; sprinkle it with salt; serve with its own gravy; mint sauce in a boat; potatoes cooked as follows

From Little French dinners, 1898

Presented as published in 1898. 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

243Calories

18 gProtein

0 gCarbs

19 gFat

Full nutrition (27 nutrients)

Calories243 kcal

Protein18 g

Carbohydrates0 g

Fiber0 g

Total Fat19 g

Saturated Fat8.1 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat1.5 g

Cholesterol70 mg

Sodium59 mg

Potassium239 mg

Calcium12 mg

Iron1.6 mg

Magnesium22 mg

Phosphorus166 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin B60.1 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.1 mg

Folate19 mcg

Water63 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 39. The excerpt below is the record exactly as published.

Longe d'agneau rotie (Roast loin of lamb). — Choose a lean loin of lamb, remove all unnecessary fat and roast the joint at a fairly brisk fire, basting it frequently the whole time. Just before it is done, sprinkle it with salt and serve with its own gravy (thoroughly freed from fat), mint sauce in a boat, and potatoes cooked as follows

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