Roast Lamb
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
3901Calories
330 gProtein
0 gCarbs
276 gFat
Full nutrition (23 nutrients)
Calories3901 kcal
Protein330 g
Carbohydrates0 g
Total Fat276 g
Saturated Fat132 g
Monounsaturated Fat113 g
Polyunsaturated Fat12 g
Cholesterol1197 mg
Sodium1324 mg
Potassium5352 mg
Calcium181 mg
Iron27 mg
Magnesium363 mg
Phosphorus3139 mg
Zinc68 mg
Copper3.1 mg
Manganese0.2 mg
Vitamin B66.5 mg
Vitamin B1249 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)5.2 mg
Niacin (B3)90 mg
Water1203 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 93. The excerpt below is the record exactly as published.
ROAST LAMB. Lamb requires to be very thoroughly cooked. A leg of lamb is roasted exactly as a leg of mutton. One weighing four to five pounds will take an hour and half. Serve with mint sauce
Cook this with the app: pantry check, scaling, and the assistant.