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Slow Roasted Leg of Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.6864
Energy (kCal)1281.2254
Carbohydrates (g)192.9145
Total fats (g)59.0372
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight. | 2. Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan. | 3. Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index. | 4. Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired. | 5. Notes: | 6. If roasting vegetables, you will want to return them to an oven at 450F to properly brown them. | 7. Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thyme 10 pieces 28.633000000000003 6.9315 1.5762 0.4763
    rosemary 10 pieces 37.1378 5.8683 0.9384 1.6613
    garlic clove 4 diced - - - -
    apricot 1/2 cup diced 37.2 8.618 1.085 0.3022
    madeira wine 1/2 cup - - - -
    anjou pear 1/2 teaspoon 0.9042 0.2179 0.0048 0.002
    salt pepper 1/2 teaspoon - - - -
    garlic clove 4 diced - - - -
    coriander 1 teaspoon 0.0767 0.0122 0.0071 0.0017
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    apple juice 6 cups 684.48 168.144 1.4880000000000002 1.9344
    rosemary 1 ounce chopped 37.1378 5.8683 0.9384 1.6613
    thyme 1 ounce chopped 28.633000000000003 6.9315 1.5762 0.4763
    lemon 2 sliced 2.5617 0.8233 0.0972 0.0265
    herb 1 ounce chopped - - - -
    anjou pear 1/2 teaspoon 0.9042 0.2179 0.0048 0.002

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



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