Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the leg of lamb. | 2. Place in a nonaluminum pan or in a large, heavy-duty plastic bag. | 3. Pour the buttermilk over the lamb and refrigerate for 3 to 4 days. | 4. Turn the lamb often if the milk does not cover it completely. | 5. Preheat oven to 325°F. | 6. Remove the lamb from the milk and discard the milk. | 7. Dry the meat and rub it with the salt. | 8. Place it on a rack in a roasting pan. | 9. Pour the water into the bottom of the pan. | 10. Insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone. | 11. Roast until the meat reaches 160°F. | 12. Deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan. | 13. Strain the drippings and blend in the flour. | 14. Cook, stirring, until the gravy is thickened. | 15. Add the sour cream, salt, and pepper. | 16. Slice the roast and serve with the gravy. | 17. 10 servings. | 18. Scandinavian Feasts B. | 19. Ojakangas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	6 - 6 1/2			0.0	0.0	0.0	0.0
buttermilk	2	quarts	fat free	-	-	-	-
salt	2	teaspoons		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
water	1	cup		0.0	0.0	0.0	0.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.