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Saddle of Lamb Roasted
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
752Calories
33 gProtein
106 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein33 g
Carbohydrates106 g
Fiber1.7 g
Sugars6.1 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.7 g
Cholesterol70 mg
Sodium7202 mg
Potassium1765 mg
Calcium62 mg
Iron9.9 mg
Magnesium84 mg
Phosphorus340 mg
Zinc4.8 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A55 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B122.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate246 mcg
Choline15 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 39. The excerpt below is the record exactly as published.
saddle of lamb roasted. Wash, salt and flour the meat, and put it in a baking pan in a hot oven to roast, basting often until done. Place it on a hot dish and serve it with mint sauce
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