Butterflied Leg of Lamb Roasted With Ginger and Garlic

390 mins (prep 30, cooking 360)
7 ingredients
8 servings
Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.

Categories:  lamb~sheep , seasonal , high-in... , low-carb , low-in... , spring , time-to-make , very-low-carbs , holiday , european , easter , high-protein , main-dish , meat , summer ,
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Serving Size (412.12 g)
Servings 8
Amount per Serving
Calories 566.4 Calories from Fat 216.99
% Daily Value *
Total Fat 24.11g 296.75%
Saturated Fat 7.09g 283.53%
Trans Fat 0.0 %
Cholesterol 265.92mg 709.13%
Sodium 1361.41mg 453.8%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 82.63g 1322.15%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 28.61mg% Iron 6.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
minced rosemary, finely minced fresh ginger, minced garlic, fresh ground black pepper