Mediterraneandinner
Roast Leg of Lamb
From Canadian cook book, 1924
Leg of lamb may be boned, stuffed and roasted, as in method for Fillet of Veal.
Presented as published in 1924. 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
418Calories
21 gProtein
38 gCarbs
20 gFat
Full nutrition (31 nutrients)
Calories418 kcal
Protein21 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.9 g
Cholesterol70 mg
Sodium596 mg
Potassium303 mg
Calcium163 mg
Iron17 mg
Magnesium36 mg
Phosphorus199 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate83 mcg
Choline6.2 mg
Water255 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 16. The excerpt below is the record exactly as published.
1 Leg — Roast. 2 LOIN — Roasts and Chops. 3 RIBS (or hotel rack) — Roasts and Chops. 4 BREAST— Roasts and Stews. 5 CHUCK (Shoulder)— Roasts and Stews. 6 SHANK— Broth, Soups and Stews. 7 NECK— Broth, Soups and Stews. NOTE — See photographic il- lustrations of Lamb and Mutton cuts on pages 30, 31 . CANADIAN COOK BOOK c3 m'ii a^ minj oo: o O O O O CO m a 03 Cl 'o: 1 IUI aa an o oo Ml '-' o CQ 03 c3 o o 'o O Br rH O ft 03 . 3 03 O mm •R.2 P aj • ft tS < ^ 00 CD to • • • 0 •(N 0 • • _n CO ^ 00 Tt* CO cvl <« .9.9 r)<00 O O COO ■2 "I 3 a 2 cu ^o ^ T 5? I o*:2 T3 5 I ^'5 « 2 93 LAMB 55 (C.) LAMB. ROAST LEG OF LAMB. 1. Remove thick skin, weigh and wipe meat. 2. Place on rack in roasting pan, dredge with flour. 3. Place in hot oven, sear on all sides, reduce heat. 4. Add 1 c. boiling water;
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