dinner
Roast Leg of Lamb
From English and French cookery, 1890
Peas, spinach, or cauliflowers are usually served with it.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.
Roast Leg1 of Lamb. — Place the joint at a good distance from the fire at first, and baste continually. When nearly done, draw it near to the fire to brown. Sprinkle a little fine salt over the meat ; empty the dripping-pan ; pour in a little boiling water
Cook this with the app: pantry check, scaling, and the assistant.