Roast Leg of Lamb

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

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Nutritional Information
Amount Per Serving
  Calories: 382
  Total Fat: 25.3g 
  Cholesterol: 136mg


    * 4 cloves garlic, sliced
    * 2 tablespoons fresh rosemary
    * salt to taste
    * ground black pepper to taste
    * 5 pounds leg of lamb


   1. Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
   2. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

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  • Damien says
    Place a tray of water under the shelf with the roasting pan to keep the meat extra moist.
  • Peter T says
    That Roast Leg of Lamb just looks yummy!!!
  • Rob says
    Must try this!
  • barnes10 says
    man I'm hungry now I've read this.Roast lamb! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
  • delicious i just had some the other night my ohh my its fantasticoo hehe :)
  • A tender cut of roast lamb just out of the oven, yum. Always a fight over who gets the bones in out house.

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