Try this Roast Leg of Lamb with Pancetta, Sage And Rosemary recipe, or contribute your own.
Suggest a better description1 With a knife, follow the lamb bone down about 10-12cm/4" to make a tunnel where you cut the meat away from the bone. Do this from the top end and bottom end. 2 Pierce the skin at an angle with a sharp pointed knife six or eight times at random around the leg. Where you have made the incisions, open them up a bit by poking your fingers down them to make a bit of space. 3 With a pestle and mortar, smash up half the sage with the garlic and 1 tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the sage and the rosemary, roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife. 4 Stuff the pancetta deep into the gaps along the bone and incisions. Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until cooked. Recipe by: The Naked Chef
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Serving Size: 1 Serving (3583g) | ||
Recipe Makes: 1 | ||
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Calories: 8447 | ||
Calories from Fat: 5716 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 635.2g | 847 % | |
Saturated Fat 264.7g | 1324 % | |
Monounsaturated Fat 270.2g | ||
Polyunsanturated Fat 52.1g | ||
Cholesterol 2414.5mg | 743 % | |
Sodium 3949.9mg | 136 % | |
Potassium 9042.7mg | 238 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 8.8g | ||
Protein 635.9g | 908 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8447
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