Filipino Roast Leg of Lamb With Sarsa
180 mins (prep 60, cooking 120)
22 ingredients
6-8 servings
This recipe is from Homemakers magazine's Easter edition. While lamb is not popular in the Philippines, its cousin, the goat's kid is considered a delicacy particularly in the south. It has a milder and more delicate flavour than spring lamb. Sarsa means sauce or salsa in Filipino and it is commonly served with grilled meats particularly the lechon, a suckling pig roasted in spit fire.

Categories:  holiday , lamb~sheep , main-dish , meat , <-4-hours , low-carb , low-in... , time-to-make ,
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Serving Size (104.81 g)
Servings 6
Amount per Serving
Calories 110.66 Calories from Fat 84.69
% Daily Value *
Total Fat 9.41g 86.91%
Saturated Fat 1.16g 34.91%
Trans Fat 0.01g %
Cholesterol 1.8mg 3.6%
Sodium 750.0mg 187.5%
Total Carbohydrate 4.75g 9.49%
Dietary Fiber 0.37 g 8.9%
Sugars 1.2 g %
Protein 2.38g 28.55%
Vitamin A 41.51IU% Vitamin C 3.5mg%
Calcium 14.34mg% Iron 0.44mg%
*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:
long-grain rice, chopped shallot, beef liver, sweet paprika, turmeric powder, ground cloves, light brown sugar