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Leg of Lamb

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)655.5461
Energy (kCal)8410.0462
Carbohydrates (g)11.9107
Total fats (g)620.2106
  • Cuisine

    Australasian >> Australian >> Australian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees F (165 degrees C). | 2. Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste. | 3. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 8 pounds 8346.24 0.0 649.9181 619.4362
    salt to taste - - - -
    black pepper to taste ground 0.0 0.0 0.0 0.0
    mustard 6 ounces prepared 45.9262 7.9435 4.8648 0.7144
    worcestershire sauce 1 dash - - - -
    purpose flour 2 tablespoons - - - -
    garlic 4 cloves sliced 17.88 3.9672 0.7632 0.06

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



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