dinner

Stuffed Leg of Lamb

Name: Stuffed Leg of Lamb
Ingredients: 2 cups bread crumbs; Y% cup melted butter; salt; sage; onion to taste

From The Carbon County cook book, 1926

Serve with brown gravy made with the drippings.

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

1625Calories

30 gProtein

156 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1625 kcal

Protein30 g

Carbohydrates156 g

Fiber9.7 g

Sugars13 g

Total Fat99 g

Saturated Fat57 g

Monounsaturated Fat27 g

Polyunsaturated Fat7.7 g

Omega-30.3 g

Cholesterol231 mg

Sodium1593 mg

Potassium449 mg

Calcium421 mg

Iron10 mg

Magnesium95 mg

Phosphorus382 mg

Zinc3.2 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A736 mcg

Vitamin E2.7 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate234 mcg

Choline52 mg

Caffeine0 mg

Water32 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.

Stuffed Leg of Lamb. Remove the bone from a leg of lamb and fill cavity with the following dressing: 2 cups bread crumbs, Y% cup melted butter, salt, sage and onion to taste

Cook this with the app: pantry check, scaling, and the assistant.