RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.883
Energy (kCal)	999.391
Carbohydrates (g)	10.466
Total fats (g)	108.3492
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8624
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0519
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1428
Tocopherol, delta (mg)	0.0552
Arginine (g)	0.2073
Proline (g)	0.1567
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1162
Adjusted Protein (g)	0.0000
Cystine (g)	0.0222
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7359
Copper, Cu (mg)	0.0942
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3991
Total lipid (fat) (g)	108.3492
Vitamin K (phylloquinone) (g)	108.5427
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0377
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	251.1080
Folate, total (g)	16.3170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	173.7000
Energy (kcal)	999.3910
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3556
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0201
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4715
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.5525
Lutein + zeaxanthin (g)	202.6533
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0907
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	22.3337
Fatty acids, total saturated 16:0 (g)	12.2543
Carbohydrate, by difference (g)	10.4660
Vitamin D (IU)	0.0000
Fructose (g)	0.0774
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1778
Tyrosine (g)	0.0413
Potassium, K (mg)	170.7430
Fatty acids, total saturated 12:0 (g)	0.0148
Vitamin A, RAE (g)	8.6233
Serine (g)	0.0573
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0652
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1402
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0304
Isoleucine (g)	0.0653
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4058
Water (g)	9.9417
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	102.7867
Sodium, Na (mg)	8.0267
Iron, Fe (mg)	3.2303
Energy (kJ)	4181.7260
Ash (g)	0.7936
Caffeine (mg)	0.0000
Glycine (g)	0.0713
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.6203
Fatty acids, total polyunsaturated (g)	11.4832
Vitamin E (alpha-tocopherol) (mg)	16.6709
Sucrose (g)	0.1182
Vitamin B-6 (mg)	0.2663
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0866
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1547
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0500
Folate, food (g)	16.3170
Fatty acids, total saturated 20:1 (g)	0.3363
Fatty acids, total monounsaturated (g)	78.8479
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.1502
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.0243
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	123.7523
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0090
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0608
Glutamic acid (g)	0.2685
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4333
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1064
Folate, DFE (g)	16.3170
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.1557
Tryptophan (g)	0.0239
Threonine (g)	0.0497
Fatty acids, total polyunsaturated 18:1 c (g)	0.0460
Manganese, Mn (mg)	0.5303
Protein (g)	1.8830
Cryptoxanthin, beta (g)	1.3533
Fatty acids, total saturated 18:1 undifferentiated (g)	77.0181
Betaine (mg)	0.8851
Phosphorus, P (mg)	41.4273
Tocopherol, gamma (mg)	2.3616

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, combine the lemon juice, oil and seasonings. | 2. Pour half of the marinade into a large resealable plastic bag; add lamb. | 3. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. | 4. Cover and refrigerate remaining marinade. | 5. Drain and discard marinade from lamb. | 6. Place lamb fat side up on a rack in a shallow roasting pan. | 7. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade. | 8. Let stand for 10-15 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/2 - 2/3	cup		0.0	0.0	0.0	0.0
olive oil	1/2	cup		954.72	0.0	0.0	108.0
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
mustard	2	teaspoons	ground	0.63	0.109	0.0667	0.0098
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
leg lamb	1	boneless	boneless	-	-	-	-

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

Cooking in progress....

Italian Leg of Lamb