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Roasting a Leg of Lamb
From The Cook County cook book, 1912
Serves 6
The lamb will be juicy and flavorful.
Presented as published in 1912. 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
41Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories41 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium9.8 mg
Potassium40 mg
Calcium2 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus28 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 226. The excerpt below is the record exactly as published.
ROASTING A LEG OF LAMB.— Slice salt pork very thin, cut 2 slices down to the rind of the leg of lamb, leaving the rind uncut, to make the slices as large as possible, make as many of these slices as will cover the whole leg, then wrap the whole in grape leaves, bind on with a string, and roast. The lamb will be exceedingly juicy, and of a delicious flavor, baste with rich soup stock
Cook this with the app: pantry check, scaling, and the assistant.