Source: The Great Taste of B.C. under the auspices of the Ministry of Agriculture & Fisheries. Melt butter (margarine), saute onion and garlic 5 minutes; add spinach and bread, toss, season. Lay boneless lamb leg skin side down, flatten evenly by cutting across thicker parts; season spread with spinach stuffing. Roll and tie with butcher string. In a roasting pan, brown bones, sear leg of lamb on all sides, add vegetables to pan; roast and baste frequently, using wine and stock. When done it should be brown on the outside and pink on the inside. Strain juices to serve on the side. Serve with Chinese long beans, small glazed onions and new potatoes. Posted to JEWISH-FOOD digest V97 #088 by firstname.lastname@example.org (Al) on Mar 16, 1997
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 10|
|Calories from Fat: 590 (63%)|
|Amt Per Serving||% DV|
|Total Fat 65.6g||87 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 251.9mg||78 %|
|Sodium 364.2mg||13 %|
|Potassium 1055.2mg||28 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.4g|
|Protein 61.4g||88 %|
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Calories per serving: 931
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