Roast Leg of Lamb

Name: Roast Leg of Lamb
Ingredients: Roast leg of lamb; Rub the meat with cut garlic; dredge with flour; Season with salt; and pepper during last half hour of roasting.

From Quaker recipes, 1954

Presented as published in 1954. 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

313Calories

20 gProtein

17 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories313 kcal

Protein20 g

Carbohydrates17 g

Fiber6.5 g

Sugars0.2 g

Total Fat20 g

Saturated Fat8.4 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol70 mg

Sodium64 mg

Potassium572 mg

Calcium123 mg

Iron4 mg

Magnesium65 mg

Phosphorus206 mg

Zinc3.8 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.4 mg

Folate23 mcg

Choline2.8 mg

Caffeine0 mg

Water69 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 42. The excerpt below is the record exactly as published.

ROAST LEG OF LAMB Rub the meat with cut garlic and dredge with flour. Place fat side up in an Open pan in oven preheated to 300° for 30 to 35 minutes per pound. Season with salt and pepper during last half hour of roasting.

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