Roast Leg of Lamb
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
5176Calories
421 gProtein
70 gCarbs
345 gFat
Full nutrition (33 nutrients)
Calories5176 kcal
Protein421 g
Carbohydrates70 g
Fiber13 g
Sugars32 g
Total Fat345 g
Saturated Fat166 g
Monounsaturated Fat141 g
Polyunsaturated Fat15 g
Cholesterol1497 mg
Sodium1686 mg
Potassium7785 mg
Calcium399 mg
Iron35 mg
Magnesium529 mg
Phosphorus4141 mg
Zinc86 mg
Copper4.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B69 mg
Vitamin B1261 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)6.7 mg
Niacin (B3)113 mg
Folate143 mcg
Choline46 mg
Caffeine0 mg
Water2172 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 2. The excerpt below is the record exactly as published.
ROAST LEG OF LAMB Choose a plump, well-fatted leg weighing 5 to 53^ pounds. Wipe it off with a damp cloth. Rub salt over the outside. Dredge with flour, if you prefer it that way. Then place meat, bone side up, in a heavy roasting pan, preferably on a rack, and put it in a very hot oven (about 500° F.). If it is roasted in this position, the thick part of the meat will be most convenient for carving. Let the meat stay at this high temperature for 20 minutes, or until it sears over; then let the oven cool to a moderate temperature (about 350° F.). Continue roasting for 2 to 2}^ hours, depending on size of leg. A general rule is to allow 15 minutes per pound, count- ing out the time required for searing. Do not add water. Place 5 raw peeled onions around the meat
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